Cook Time: 20 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Boil

Nutritional Content

Allergens: milk, soy

Calories: 130 Kcal

Carbohydrates: 31 g

Protein: 1 g

Total Fat: 2 g

Calcium: 10 mg

Sodium: 25 mg

Ingredients

10 Servings

• 1 1/4 Qt Peaches, Sliced JcPk

• 1/3 Cup Cornstarch

• 1/2 tsp Cinnamon, Ground

• 1/4 tsp Cloves, Ground

• 2/3 Cup Sugar, Granulated Bulk

• 1 Oz Margarine, Solids

• 1/2 tsp Nutmeg, Ground

25 Servings

• 3 Qt Peaches, Sliced JcPk

• 1 Cup Cornstarch

• 1 1/2 tsp Cinnamon, Ground

• 1/2 tsp Cloves, Ground

• 1 1/2 Cup Sugar, Granulated Bulk

• 2 Oz Margarine, Solids

• 1 tsp Nutmeg, Ground

50 Servings

• 1 Gal 3 Cup Peaches, Sliced JcPk

• 1 3/4 Cup Cornstarch

• 1 Tbsp Cinnamon, Ground

• 1 tsp Cloves, Ground

• 3 Cup Sugar, Granulated Bulk

• 4 Oz Margarine, Solids

• 2 tsp Nutmeg, Ground

100 Servings

• 3 Gal Peaches, Sliced JcPk

• 3 1/2 Cup Cornstarch

• 2 Tbsp Cinnamon, Ground

• 2 tsp Cloves, Ground

• 1 1/2 Qt Sugar, Granulated Bulk

• 8 Oz Margarine, Solids

• 1 Tbsp 1 tsp Nutmeg, Ground

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Drain fruit and reserve liquid. Measure drained liquid and water to make 2 quarts of liquid per 50 servings. Bring 3/4 of the total liquid to boiling point.

3. Mix remaining 1/4 of liquid with cornstarch and add gradually to hot liquid, while stirring with a wire whip. Cook until thick and clear.

4. While still hot, add sugar, margarine and spices. Mix thoroughly and bring to boiling point.

5. Carefully add drained fruit and mix carefully to avoid breaking or mashing fruit.

6. Serve warm

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. Discard unused product.

9. Note: If serving cold: Quick-chill after Step 5 and chill until served.
   
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