5 medium ripe peaches, peeled and coarsely chopped
2/3 c. water
3 T. lemon juice
1 T. powdered no- or low-sugar pectin
1/2 c. sugar
1/3 c. honey
In a food processor, pulse peaches until finely chopped, stopping and stirring often.
In a 4-qt. saucepan, combine peaches, water, and lemon juice. Stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute and remove from heat.
Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps for 1 month, refrigerated.
Makes about 2-1/2 c.
For variety, replace peaches with 3 c. mixed fresh raspberries, blueberries, and blackberries.
From Good Housekeeping magazine, Aug. 2016, p. 105.
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