• 3servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cups sugar

  3. 1 cup water

  4. 1 tablespoon lemon extract

  5. 6 pounds ripe peaches -- peeled and sliced

  6. -- (around 24)

Instructions Jump to Ingredients ↑

  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.

  5. Makes 3 quarts.


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