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My People's Choice Winner for the local July 4th Canning and Preserving Contest. It is so yummy! I'm looking forward to making some more because the family recently emptied the last jar...
2 qts combination of peaches, nectarines and apricots
2 T lemon juice
1/2 tsp ground ginger -- to 1 tsp
1/2 tsp ground nutmeg -- to 1 tsp
1/2 tsp ground cinnamon -- to 1 tsp
4 C sugar
You'll start with nearly a gallon of fruit to get 2 quarts of prepared fruit.
Wash fruit. Peel, pit and chop all fruit. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup) Press through a sieve or food mill. Measure 2 quarts of fruit pulp.
Combine fruit pulp, sugar and spices in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir often to prevent sticking. Add lemon juice. Ladle into hot jars, leaving 1/4 in headspace. Adjust the two-piece caps. Process 10 minutes. Yield about 4 pints.
NOTES: I trimmed the fruit but didn't peel perfectly because I was planning on putting the fruit through the sieve. As best I can remember, I used about 3 parts peaches and nectarines and 1 part apricots and the full amount of the spices. I think any combination is going to be yummy though!!
Adapted from Ball Blue Book.
Enjoy!
Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer, and has degree in business administration. You are invited to visit her online for more creative, practical and fun ideas -- http://heart4home.net.
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