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ingredients:
* 4 to 4 1/2 pounds peaches (about 14–18 medium)
* 1/2 cup water
* 4 cups granulated sugar
instructions:
1. Rinse peaches under cool running water
2. Blanch peaches in boiling water for 30–60 seconds, then transfer to cold water
3. After cooling, drain peaches on a towel or drainer
4. Cut peaches in half and twist to separate the halves
5. Remove and discard the pit and any fibrous flesh
6. Peel off the skins and discard them
7. Cut peaches into quarters or smaller pieces and place in a large saucepan
8. Add 1/2 cup of water and simmer over medium heat until soft and mushy, stirring often
9. Blend the mixture into a smooth pulp using a food processor, food mill, or immersion blender
10. Measure 2 quarts of peach pulp into a large saucepan and add the sugar, stirring until dissolved
11. Bring to a soft boil over medium-high heat, then reduce to medium and simmer, stirring often, until thick enough to mound on a spoon
12. Ladle into jars or containers, leaving 1/4 inch headspace if canning
13. If canning, process in a water bath canner for 10 minutes (15 minutes above 6,000 feet)
14. If not canning, let cool, then store in the refrigerator for up to 3 weeks or freezer for up to 6 months
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