"Sprinkle sugar over peaches and let stand for 1 hour. Drain liquid off peaches and save. Add 1 cup juice back into it and cook till scum ceases to rise.
Drop in peaches and boil 5 minutes. Remove peaches and spread out to cool. Add vinegar and spices to syrup and boil 15 minutes.
"Pack fruit in sterilized jars, pour liquid over it and seal."
(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. J.M. Faulkner.)
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