posted by Becky 08-07-100 8:00 PM
Peach Almond Jam
4 cups fienly chopped unpeeled peaches (about 3 lb.)
1/2 cup chopped blanched almonds
1/4 cup lemon juice
7 cups (about 3 lb.) sugar
1/2 bottle liquid fruit pectin (does not give ounces)
1/4 tsp. almond extract
Peaches may be ground, finely chopped, or blended in an electric mixer. Measure 4 cups into heavy kettle.
Stir in almonds, lemon juice and sugar. Place over high heat and stir constantly until the mixture comes to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.
Immediately stir in pectin and extract. Skim off foam. Stir and skim for 5 minutes to preven floating fruit.
Ladle into hot sterilized jars and cover with a thin layer of melted paraffin wax. Store in a dry, dark, cool place for at least 2 weeks before using.
Makes 5 or 6 pints.
Source: New York Times Heritage Cookbook
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