Sharon johnson's peach preserves for cold mornings

1 Servings

Ingredients

Quantity Ingredient
3 pounds Ripe peaches; peeled and quartered
½ Medium-size orange; quartered and seeded
2 Red Savina habaneros; (seeds and all)
4 cups Sugar
¼ teaspoon Almond extract
¾ cup Honey (the lightest; mildest you can find)

Directions

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Position knife blade in food processor bowl; add orange quarters and chiles. Process until finely chopped, stopping once to scrape down sides.

Place orange, habañero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.

Quickly pour hot mixture into hot, sterilized jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Yield: 6 half-pints.

Posted to CHILE-HEADS DIGEST V4 #173 by Ed Johnson <ejohnso1@...> on Oct 25, 1997

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