Recipe - Mrs Johnsons Peach Preserves

4 cup Sugar
1 cup Water
1 tablespoon Lemon extract
6 pound (around 24) ripe peaches,
peeled and cut or sliced up

1. In a large saucepan, dissolve sugar in water over medium high heat and
bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim
off any froth.

2. Add vanilla and lemon extract, stir in peaches, and return to a boil.
Watch carefully to prevent from boiling over.

3. Boil for 5 minutes. Remove from heat and skim off any froth.

4. Fill hot, sterilized jars (quartsize screwtop Mason jars) and adjust
caps; a suction seal will form with cooling. Store in a cool, dark place.
Serve with hot biscuits, or warm over vanilla or Texas peach ice cream.

Makes 3 quarts.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0394556577. Posted by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini