Categories: conserves, jams, jellies perserves

Ingredients

• 3 large juice oranges
• 1 lemon
• 3 lbs. (about 12 medium firm, ripe peaches
• 6 cups sugar

Directions

1. Grate the rinds of the oranges and lemon. Squeeze the juice; remove the seeds. Do not strain. Combine rinds and juices on a heavy kettle or Dutch oven. Peel and chop peaches into citrus juices. Stir in sugar and bring to boil over medium heat, stirring often.
2. Reduce heat and let simmer slowly until thickened, about 35 to 45 minutes. Stir frequently. (Do not cover.) Ladle into hot sterilized , canning jars leaving 1/4 inch headspace. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, covering by 1 inch of water. Bring to a rolling boil for 15 minutes; cool. Check for proper seal. Store in a cool, dark place.

3. makes about 5 half-pints

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