Georgia Peach Preserves
|Ripe peaches||7 Pound (25, fresh juicy)|
|Cinnamon sticks||2 , crushed (3 inches long)|
|Whole cloves||2 Teaspoon|
|Sugar||8 Cup (128 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
1. Peel, pit, and chop the peaches (you should have about 6 cups). In an 8-quart stainless steel or enameled stockpot, cook the peaches, uncovered, over moderate heat for 8 minutes, or until they are soft, stirring and mashing them constantly. While the peaches cook, tie up the cinnamon stick and cloves in a piece of cheesecloth.
2. Stir in the sugar and lemon juice, add the spice bag, and bring to a full rolling boil. Continue to boil, uncovered, stirring and skimming the surface often, for 25 to 30 minutes, or until a candy thermometer registers 218° to 220°F. and the preserves have thickened slightly and appear golden and glossy.
3. While the preserves cook, sterilize 8 half-pint jelly jars. Spoon in the preserves, leaving a 1/2-inch head space in each; wipe the rims 'well and seal. Process in a boiling water bath for 10 minutes, then let cool thoroughly and check the seals. Store in a cool, dark, dry place for up to 6 months.
Serving size: Complete recipe
Calories 7459 Calories from Fat 67
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 0.62 g3.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10.4 mg0.4%
Total Carbohydrates 1923 g641.1%
Dietary Fiber 50.5 g202.1%
Sugars 1866.6 g
Protein 30 g59.2%
Vitamin A 207.5% Vitamin C 398.3%
Calcium 25.5% Iron 47.7%
*Based on a 2000 Calorie diet