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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. lemons (seeded, preferably Lisbon, halved crosswise, each half cut into quarters lengthwise and sliced medium-thin, I was able to find seedless lemons which made this a lot easier.)
- 3 1/2 lb. peaches (peeled and pitted small yellow clingstone, I used both White County, Glohaven and then our own Red Haven peaches for three separate batches.)
- 3 1/2 lb. sugar
- 6 oz. juice
- 3 lemons
- 1/2 tsp. almond extract (pure)
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