In article >,
Ward Abbott > wrote:

> > I am looking for a good Peach preserve recipe that has some
> > character. Has anyone tried Peach-Orange, Peach-Strawberry, or
> > Peach-Pineapple preserves? What about Peach marmalade? It's Peach
> > time in Texas and I just bought a 1/4 bushel. If anyone has any
> > recipes to share that are a little different and really good I
> > would appreciate it.

> Somehow I am trying to imagine a good peach preserve recipe that has
> added a boatload of other ingredients........talk about complaining
> that you tried to make peach preserves and it tastes like an
> undescrible fruit concoction.
>
> A bushel of peaches should weight about 12 pounds.

Where in heck did you get 12 pounds? A typical box at the supermarket
weighs about 17# -- that's sure not a bushel.

http://www.unc.edu/~rowlett/units/scales/bushels.html
says 50# -- makes more sense to me than 12#.

> By the time you have anything "cooked down"

What does "cooked down" mean?

> you might get about 10 jars of flavor. Stick with the peach
> flavor......after all...isn't that what you are aiming for?

Ward, do you do much canning? A typical recipe for Peach Jam yields
about 8 half-pint jars.

Also, I'm wondering if the OP was looking for a true preserve (not the
same thing as jam) or jam. I don't know that I've ever seen info about
making true preserves that involves more than one fruit.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/