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- 1. Scald and peel peaches.
- 2. Put through food grinder and chop coarsely.
- 3. Measure 14 c. pulp.
- 4. If very ripe peaches are used, add in 4 c. sugar to 14 c. pulp.
- 5. If peaches are not ripe, use half as much sugar as pulp.
- 6. Add in butter and mix well.
- 7. Cook in large pan in warm 400 degree oven till dark brown in color and thick. (Takes about 3 hrs).
- 8. Stir well every half hour.
- 9. Pour into warm sterilized jars; seal.
- Makes 5 1/2 pints or possibly, 12 jelly glasses.
