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-Dottie Cross TMPJ72B
4 lb Ripe peaches;
Pitted and quartered
-(about 3-1/2 quarts)
2 c Water
2 c Sugar
1/4 c Lemon juice
-Grated zest of 2 lemons
2 ts Ground cinnamon
1/2 ts Ground cloves
In a large saucepan, bring the peaches and water to a boil over a
medium heat. Reduce the heat to low and simmer, stirring often, until
peaches are very tender. In a food processor fitted with the metal
blade or a blender, process the fruit mixture in batches until
smooth. Return the puree to the saucepan and stir in the sugar, lemon
juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
heat, stirring constantly. Reduce the heat to low and simmer,
stirring often, until thickened and reduced to about 6 cups, about 30
minutes. Ladle the peach butter into hot, sterilized jars, leaving
1/4 inch of headroom. Wipe the rims clean and put the lids on the
jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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