- 5 or 6 peaches
- 2 1/2 pounds [1.13 kg] sugar
- Juice of 2 oranges
- Juice of 1 lemon
- 1 cup [250 mL] hot boiling water
- 1/2 pound [227 g] almonds, finely chopped
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- Blanch peaches; drain, peel, stone and puree peaches; reserve.
- Into a casserole, mix together sugar, orange juice, lemon juice and hot boiling water.
- Boil for 2 to 3 minutes.
- Mix in peach puree and finely chopped almonds.
- Simmer to jellying point, [220°F / 105°C] onto a candy thermometer.
- Pour hot, into hot sterilized jars; seal.
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