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Spiced Pickled Fruit

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Submitted by Pam

YIELD

6 pints

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

3 3
QUARTS QUARTS PEACHES
pears or crabapples *
1 473
PINT ML WHITE VINEGAR *
4 946
CUPS ML SUGAR
1 473
PINT ML WATER *
3 3
EACH EACH CINNAMON STICKS *
1 5
TEASPOON ML CLOVES
whole

Directions

Prepare fruit, and tie spices in a cheesecloth bag.

Combine sugar, vinegar, water and spices.

Bring to a boil.

Boil ten minutes and then drop in fruit.

Cook until partly tender, but not soft or easily pierced.

Remove fruit from syrup and pack in hot scalded jars.

Remove the spices and pour syrup over fruit to fill jars to ½ inch of the top.

Process in a boiling water bath.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 775 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 67g 67%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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