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Recipe: Peach-Pineapple Preserves

Misc.
This sounds yummy on a pork loin roast done on the grill!

Peach-Pineapple Preserves
Makes 5-6 pints

5 lbs. peaches (about 10 large)
2 cans (8 3/4 oz. each) crushed pineapple (do not drain)
1/3 cup bottled lemon juice
5 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. mace

Peel, pit and large dice peaches. Put cut peaches into water containing ascorbic acid so that peaches dont change color, until all peaches are cut.

Rinse peaches and put into a heavy saucepan. Add undrained pineapple, lemon juice, sugar, cinnamon, nutmeg and mace.

Bring to a boil, dissolving the sugar. Turn heat down and cook at a slow boil until preserves are thick and translucent.

Remove from heat; remove any foam with a metal spoon. Ladle into hot jars; clean rims and seal. Process in water bath canner for 10 minutes.

MsgID: 202941
Shared by: Mickey,Mo.
Board: Canning and Preserving at Recipelink.com
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