All you need:
1/2 lemon with rind, seeded, cut into chunks
1/2 orange with rind, seeded, cut into chunks
14 c. chopped fresh peaches with skins, pitted (from approximately 14 to 18 peaches)
2 c. Hy-Vee honey
2 1/2 c. Hy-Vee granulated sugar
1 cinnamon stick
13 13 half-pint canning jars
All you do:
Place orange and lemon chunks in a food processor, cover and process until finely chopped. Pour into a large saucepan or Dutch oven.
Put peach chunks into food processor in batches. Cover and process each batch until smooth. Add peaches to orange and lemon mixture.
Add honey, sugar and cinnamon stick. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 30 to 35 minutes or until mixture coats a spoon, stirring often. Remove and discard cinnamon stick.
Meanwhile, wash canning jars and lids and sterilize in boiling water bath. Place hot jars onto a cooling rack just before filling; leave lids in the boiling water. Ladle hot peach mixture into hot, sterilized canning jars, leaving a 1/4-inch headspace. Wipe jar rims with a clean cotton dishtowel and place canning lids on top. Tighten ring over lid. Repeat with all jars.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Note: Lids will seal as the jars cool. The center of the lid will indent making a slight “ping” sound. If the jars do not seal properly, refrigeration is required.
Daily nutritional values:
0% vitamin A
2% vitamin C
Nutrition information per serving:
Dietary Fiber: 0g
Saturated Fat: 0g
Trans fats: 0g