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Enjoy Peaches the Year-Round : Light Pectin Jells Fruit, Juice and Sugar in This Preserve

August 27, 1987

With fresh peach season coming to a close, there's no better time to make a batch of Preserved Peach Ambrosia. That way you can enjoy the taste of this fruit throughout the rest of the year.

The recipe uses the newer light pectin to jell the peaches, orange pulp, lemon juice and sugar. Raisins and coconut are added just before ladling into hot, sterilized jars. A few minutes in a boiling water bath ensures a protective seal and long shelf life.

PRESERVED PEACH AMBROSIA

6 to 8 large peaches

1 small orange

1 tablespoon lemon juice

1 (1 3/4-ounce) package light pectin

3 1/2 cups sugar

3/4 cup raisins

1/3 cup flaked coconut, optional

Dice peaches to measure 6 to 8 cups. Peel orange and chop. Combine peaches, orange pulp, lemon juice, pectin and 1/4 cup sugar in large saucepan. Cook over high heat, stirring, until mixture is very hot.

Add remaining sugar at once. Bring to rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in raisins and coconut.

Ladle mixture into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling water bath. Cool and check seals. Makes about 9 cups.

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