Directions:
- In a large pan combine peaches with 1/3 cup water then bring to boil over high heat.
- Stir constantly then reduce heat and simmer covered stirring occasionally for 12 minutes.
- Whirl fruit mixture in blender a portion at a time until smoothly pureed then return to pan.
- In bowl mix 3-1/2 cups of the sugar with gelatin then add to fruit puree.
- Bring to boil over high heat stirring often then stir and boil 5 minutes then reduce to medium.
- Stir often until thick enough to leave trail when spoon is drawn across pan about 30 minutes.
- At once remove from heat then stir lemon peel and lemon juice into peach mixture.
- Scrape mixture into oiled pan then let candy dry uncovered for 24 hours.
- On a board coat a 10 square area with remaining 1/4 cup sugar then invert pan to release candy.
- With a long sharp knife dipped in sugar to prevent sticking cut candy into equal pieces.
- Coat each piece with sugar then arrange in container with plastic wrap between layers.
- Seal airtight then store up to 1 month at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.13 Kcal (788 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.22mg | 0% | |
| Potassium | 60.81mg | 1% | |
| Total Carbs | 48.47g | 16% | |
| Sugars | 47.51g | 190% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 43.2mg | 72% | |
| Calcium | 2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 220.58 Kcal (924 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.77mg | 0% | |
| Potassium | 71.3mg | 1% | |
| Total Carbs | 56.83g | 16% | |
| Sugars | 55.7g | 190% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 50.6mg | 72% | |
| Calcium | 2.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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