Ingredients
2-3 Pounds of fresh peaches, peeled, cored and sliced2 Cups brown sugar per pound of peaches, approx.
1 Cup of water for every 2 cups of sugar, approx.
1 tablespoon Ground Anise
1 tablespoon Ground Cardamom
2 tablespoons Ground Cinnamon
1 tablespoon Ground Cloves
1 tablespoon Ground Ginger
2 tablespoons Ground Nutmeg
Vanilla extract ( pure if possible)
Several glass jars of various sizes
Directions
In a large stockpot or Dutch oven, bring water to a boil. Place the peaches and brown sugar in the pot. Continue to boil mixture and stir frequently. The mixture will thicken in approximately 45 minutes to an hour. Add remaining spices.
Reduce to heat and simmer 1-2 hours until the fruit has taken on a dark orange color and is almost caramelized. Cool completely before refrigerating.
Note: The faster you cook the confiture the brighter the color will be.
