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Ingredientes
- 4 1/2 c. Prepared fruit about 3.25 lbs. fully ripe peaches
- 1/4 c. Finely minced crystallized ginger
- 6 c. Sugar
- 1 box SURE-JELL fruit pectin
Direcciones
- Peel and pit peaches; fin ely chop or possibly grind. Measure 4 1/2 c. into 6- to 8-qt saucepot; add in ginger.
- Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir till mix comes to a full boil. Immediately add in all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into warm jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 min, then turn upright. After 1 hour, check seals.*
- *Or possibly follow water bath method recommended by U DA.
- Makes about 8 (1 c.) jars
- ( I made this with fresh minced ginger and am giving it for gifts this Xmas. )
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 8 servings | |
| Calories 666 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 158mg | 5% |
| Total Carbs 171.38g | 46% |
| Dietary Fiber 2.5g | 8% |
| Sugars 164.93g | 110% |
| Protein 0.86g | 1% |
