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This is liquid gold in our house. My husband’s grandmother made this for him when he was a little boy, and when she died, my mother-in-law took over. Now it’s my turn.
Combine peaches and sugar in a large stock pot. Let sit for 2 to 3 hours.
When the peaches are all juiced up, heat over a low flame and bring to a boil. Stirring constantly, let peaches cook until almost translucent and syrup is thick.
Pour into sterilized pint-sized jars and seal.
Makes 7 pints.
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dilbertsmom on 6.11.2010
I too am wondering how long your process in the water bath. I’m thinking it’s necessary but would love to make this. Sounds absolutely delish!
suzeb on 5.31.2010
How long do you process the jars? This recipe will help me use all those peaches my family brings back from the Carolinas every year!
hisirishgem on 12.10.2009
How long do you process the pint jars for in the water bath?