Peach-Pineapple Preserves

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Peach-Pineapple Preserves

 

5 pounds peaches

2 cans crushed pineapple, 8 1/2 ozs. each do not drain

1/3 cup bottled lemon juice

5 cups sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon mace

 

Peel, pit and large dice peaches. Put cut peaches into water

containing ascorbic acid so that peaches won't darken, until all peaches are cut

up. Rinse peaches and put into heavy saucepan. Add undrained

pineapple, lemon juice, sugar and spices. Bring to a boil, dissolving sugar.

Turn head down and cook at a slow boil until preserves are thick and

translucent.

Remove from heat, removing any foam with a metal spoon. Ladle into hot

jars, clean rims, seal. Process in water bath canner for 10 minutes.

Yields 5 to 6 pints