Grand Champion Peach Jam Recipes

Steps:

• Sterilize the jars, rings and lids according to manufacturer's directions.
• In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
• Add the pectin and return the mixture to a boil.
• Stirring constantly, slowly add the sugar.
• Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
• Remove from the heat and skim any foam from the top of the jam.
• Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
• Cover with the lids and screw the bands on.
• Seal the jars according to manufacturer's directions.

Steps:

• Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
• WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
• Split red peppers, de-seed & chop coarsely.
• Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
• Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
• Add sugar. Return to a full boil and boil hard for 2 minutes.
• Remove from heat and stir in vanilla.
• Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
• Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
• Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
• After processing, remove jars and place on a towel to cool for 12 to 24 hours.
• Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

Steps:

• Peel, pit and chop peaches.
• In saucepan combine peaches,lemon juice, and pectin.
• Cook over high heat stir constantly about 5 minutes or until full rolling boil.
• Stir in sugar.
• Return to a full rolling boil.
• Boil hard for (1) minute stir constantly.
• Remove from heat and add vanilla extract and bourbon (bourbon is optional).
• Skim off foam.
• Ladle in hot sterilzed jars process in boiling bath 5 minutes.

Steps:

• Equipment needed/recommended: Canning kit: includes pot with lid, canning rack, funnel, tongs Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel Large bowl of ice with water (for blanching the peaches) For the peaches: Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max. Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off. If adding the ginger and spices, prep those and set aside. For the jam: Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups. Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin. Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds). Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory. Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten. I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel. Listen for the "ping" as each can self-seals. Enjoy this jam with fresh scones or homemade bread. Delicious!