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Ingredientes
- 2 lb peaches per qt - (to 3 lbs)
- 2Â 1/4 c. Sugar
- 5Â 1/4 c. Water
- Â Â Fruit protector such as Fruit Fresh
Direcciones
- Wash jars and bands in warm, soapy water. Cover lids with warm water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stands in warm water 10 min or possibly till ready to fill.
- To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, that can darken during storage. Place peaches in prepared fruit protector according to package directions.
- Combine sugar and water in a saucepan and bring to a boil till sugar is dissolved. Keep syrup warm. Drain peaches. Pack peach halves, cut-side down, into warm jars, leaving 1/2-inch headspace. Ladle warm syrup over peaches, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula.
- Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of water. Cover, bring to a boil and process 25 min for pints, 30 min for qts. Remove jars from warm water and place, not touching, on dish towel. Cold several hrs or possibly overnight. Test seals before storing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1694g | |
| Calories 1742 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 9mg | 0% |
| Total Carbs 449.91g | 120% |
| Dietary Fiber 0.0g | 0% |
| Sugars 449.6g | 300% |
| Protein 0.0g | 0% |
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