Peach Syrup

Peach Syrup


12 cups pureed fresh peaches
1 can frozen orange juice
1/4 cup lemon juice
1 (20 oz) can crushed pineapple with the juice
1 pkg Pectin

Bring to a boil then boil for 1 minute. Then add:

7 1/2 cups sugar

Bring to a boil then boil for 4 minutes.

To can:
Water Bath: 30 minutes
Steam canner: 15 minutes
Inversion: 5 minutes

Makes 12 (12 oz) jars or about 4 1/2 qts.
*note* We tried the inversion method for canning, but we had less seal that way. I would recommend trying the other two.
Yea! We found out about a orchard near St. George that has great peaches! So we made a whole bunch (3 20 lbs boxes worth!!)

Recipe Labels

For those of you new to blogging, this post will give you some hints on labeling your recipes. After you type in your recipe to share (hint! hint!), look down at the bottom of the box. You'll see "Labels for this post:". If you click on "Show all", a list will pop up and you can choose from there to classify your recipe. The blog will organize our recipes for us. Easy peasy.

Here are some that Rebekah and I came up with:

Allergy Friendly, Appetizer, Bread, Breadmaker, Breakfast/Brunch, Canning, Cooking Basics, Desserts, Dips/Sauces, Drinks, Gluten-Free, Heritage/Family Recipe, Holiday, Main Dish Beef, Main Dish Chicken, Main Dish Pork, Main Dish Seafood, Main Dish Turkey, Pasta, Salads, Side Dishes, Soup, Snacks, Vegetables

Can you come up with any more that we missed?