Categories: conserves, jam, jelly, marmalade, preserves

Ingredients

• 2 quarts (about 6 lb.) crushed fresh peaches
• 1/2 cup water
• 2 tsp. pure vanilla extract

Directions

1. Combine peaches and water in a 5-quart saucepan. Bring to boiling point and boil 10 minutes. Add sugar and cook over medium-low heat until thick, about 45 minutes, stirring frequently at the beginning of the cooking period and constantly toward the end. Stir un pure vanilla extract. Ladle quickly into hot, sterilized jars. Seal at once.

2. makes 4 pints

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