4 cups of peach chunks, about 6 peaches 1 cup of sugar 1 tablespoon of almond extract
Put all ingredients into a heavy saucepan. Stir continuously while slowly bringing mixture to a boil. Reduce heat and simmer until thick, about 10 minutes.
Ladle into jars and seal. Keeps 3 months in the refrigerator.
This recipe yields about 3 half-pints.
NOTES : Recipe originally from "Preserving for All Seasons" by Anne Gardon (Firefly Books, $24.95)
