Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Sugar 6 lb (around 24) ripe peaches,
1 c Water -peeled and sliced
1 tb Lemon extract

1. In a large saucepan, dissolve sugar in water over medium- high heat and
bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim
off any froth.

2. Add vanilla and lemon extract, stir in peaches, and return to a boil.
Watch carefully to prevent from boiling over.

3. Boil for 5 minutes. Remove from heat and skim off any froth.

4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust
caps; a suction seal will form with cooling. Store in a cool, dark place.
Serve with hot biscuits, or warm over vanilla or Texas peach ice cream.

Makes 3 quarts.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92

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