PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
CANDIED TANGERINE PEEL
Provided by Food Network
Number Of Ingredients 2
Steps:
- Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;
PEACH AND TANGERINE JUICE
Number Of Ingredients 2
Steps:
- Alternate adding the peaches and tangerine to the juicer and process until juiced.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MOM'S TANGERINE ICED TEA
Simple syrup gives a smooth finish to this sweet tea with a citrus twist. It's so refreshing on a hot day. -Mary Miller, Poplarville, Mississippi
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 2 cups water to a boil. Remove from the heat; add tea bags. Steep for 3-5 minutes. Discard tea bags; cool tea slightly., In another saucepan, combine remaining water and sugar; bring to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly., Transfer tea and sugar syrup to a large pitcher; stir in tangerine juice. Refrigerate until chilled. , Serve over ice; add tangerine slices and mint if desired.
Nutrition Facts : Calories 182 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 46g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.
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