Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Sugar
1 c Water
1 tb Lemon extract
6 lb (around 24) ripe peaches,
-peeled and sliced
1. In a large saucepan, dissolve sugar in water over
medium- high heat and bring to a boil; cook for about
5 minutes, or until syrup is clear. Skim off any froth.
2. Add vanilla and lemon extract, stir in peaches,
and return to a boil. Watch carefully to prevent from
boiling over.
3. Boil for 5 minutes. Remove from heat and skim off
any froth.
4. Fill hot, sterilized jars (quart-size screw-top
Mason jars) and adjust caps; a suction seal will form
with cooling. Store in a cool, dark place. Serve with
hot biscuits, or warm over vanilla or Texas peach ice
cream.
Makes 3 quarts.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House
Executive Chef Henry Haller with Virginia Aronson,
Random House, New York. 1987. ISBN 0-394-55657-7.
Posted by: Karin Brewer, Cooking Echo, 9/92
