FRESH SPICED PEACH JAM
Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.
Provided by MISSKD2
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 60
Number Of Ingredients 6
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
- Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g
PEACH JAM
Make and share this Peach Jam recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 1h
Yield 8 half pints
Number Of Ingredients 3
Steps:
- Wash, peel, pit and chop peaches-you want 10 cups.
- Place all ingredients in a large glass bowl and let stand for 1 hour.
- Transfer to a large stainless or enamel pot.
- Bring to a full boil.
- Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
- Remove and skim off foam.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 594.7, Fat 0.7, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 152.2, Fiber 4.3, Sugar 148.6, Protein 2.6
PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
CINNAMON PEACH JAM (WATER BATH)
This is just your basic peach jam found on the insert in your Ball Fruit Pectin box. Just kicked up a notch!
Provided by Nikki Kate
Categories Fruit
Time 40m
Yield 6-8 pints, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire meaure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.
- Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth ot remove any residue.
- Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.
- Remove jars from canner and set upright on a towel to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed! If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or reprocess for thte full lenght of time using a new lid.
Nutrition Facts : Calories 717.8, Fat 0.3, Sodium 16.7, Carbohydrate 185.5, Fiber 2.5, Sugar 176.2, Protein 1.1
HONEY WATER BATH TO PREVENT BROWNING FRUIT
The science behind it is that there's a peptide compound in honey that stops the activation of polyphenol oxidase when it's exposed to air. In other words, the enzyme responsible for the oxidation process in fleshy fruits and veggies like apples, pears, and potatoes. Give this one a try yourself, it works very well. An America's Test Kitchen method.
Provided by gailanng
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine honey and water; stir until blended.
- To prevent browning, soak apples, pears or other fruit for 30 seconds.
Nutrition Facts : Calories 127.7, Sodium 8.8, Carbohydrate 34.6, Fiber 0.1, Sugar 34.5, Protein 0.1
GINGER-PEACH JAM (NO PECTIN NEEDED)
Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peaches in boiling water for 1 minute, or until the skins loosen.
- Then plunge them in ice water.
- Slip off the skins, halve the fruit and remove the pits.
- Cut the peaches into 1 inch pieces.
- In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
- Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
- Ladle into jars and store in the fridge for up to 2 months.
Nutrition Facts : Calories 358.8, Fat 0.5, Sodium 1.1, Carbohydrate 91.8, Fiber 2.6, Sugar 89.2, Protein 1.6
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