Title: Apple and Peach Conserve
Categories: Canning Fruit Penn Jelly
Yield: 7 6 oz. gl.

2	c	Apples, chopped
2	c	Peaches, chopped
2		Lemons, juice of
3	c	Sugar

Use tart unpeeled apples and firm, ripe peaches, cut into small pieces. Combine with lemon juice and sugar. Cook slowly until the apple is transparent (about 20 minutes). Pour into sterilized glasses, seal. Makes 7 - 6oz. jars.

SOURCE: "Pennsylvania Dutch Cooking", Yorkraft, Inc., 1960

previous

next