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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is from the 2004 TOH cookbook. It was submitted by Rebecca Baird. I have not tried it yet but wanted to submit it for safe keeping - waiting on summer and juicy ripe Fredicksburg peaches! Ingredients:
7 medium peaches (2 to 2 1/2 pounds) |
1/3 cup sugar |
1 tablespoon lemon juice |
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup cold water |
Directions:
1. Drop peaches in boiling water for 1 minutes or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches.
2. In a lg saucepan, combine peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered for 5 minutes.
3. Meanwhile, in a small bowl, sprinkle gelatin over cold water, let stand for 2 minutes. Remove peach mixture from heat; stir in gelatin mixture until dissolved.
4. Cool for 10 minutes, then pour into jars. Refrigerate for up to 3 weeks.
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