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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: PEACH BUTTER

  3. Categories: Jelly/jam, Fruits, Canning

  4. Yield: 6 servings

  5. DEIDRE ANNE PENROD (FGGT98

  6. 2 Quarts peeled, pitted and Chopped very ripe peaches

  7. 3 c Apple cider

  8. 1 c

  9. Cups) concentrated white

  10. Grape juice

  11. 2 Tablespoons lemon juice

  12. 1/4 To 1/2 teaspoon grated lemon

  13. Rind (or to taste)

  14. 1/8 Teaspoon salt

  15. 1/2 Teaspoon almond extract

  16. Place all ingredients (except almond extract) in large nonaluminum

  17. kettle. Cook over low heat until thick, stirring frequently and skimming if necessary. When suitably thick, taste. Add extract if

  18. desired. Pour into hot, clean jars, cap with hot lids firmly screwed

  19. down. Process in boiling water bath for 10 minutes after water has

  20. 10 minutes at

  21. 5 pounds

  22. pressure. To freeze, cool to room temperature, then place in sharp

  23. freeze section of freezer until hard. Remove to main freezer for storage, or keep refrigerated and it will be good 10 days or more.

  24. 6 to 7 cups. NUtritional value:

  25. 2 Tablespoons contain

  26. calories.

  27. 4 Tablespoons equal

  28. 1 diebetic fruit exchange. If no salt is added,

  29. Tabsp contains less than 1 milligram of sodium. From the cookbook

  30. 98B on *Prodigy, J.PENROD

  31. 3 on GEnie

  32. MMMMM

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