MICROWAVE PEACH JAM WITH ORANGE LIQUEUR
This recipe is from the book "Small Batch Canning" by Topp and Howard. I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy.
Provided by mary winecoff
Categories Fruit
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place peaches and sugar in a deep 8 cup microwavable container.
- Stir in lemon juice.
- Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
- Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
- Stir in liqueur.
- Ladle into sterilized jars and process 5 minutes in boiling water.
Nutrition Facts : Calories 867.5, Fat 0.6, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 223.1, Fiber 3.5, Sugar 219.4, Protein 2.2
MICROWAVE PEACH JAM
I've never made jam before, but this sounds like I could handle this one. From Southern Living Cooking Light.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Mash peaches with a potato masher.
- Combine peaches with pectin, sugar, ascorbic acid, and lemon juice, if desired, in a deep 2-quart casserole.
- Cover and microwave 3 to 4 minutes or until mixture boils 1 minute.
- Remove from microwave, continue to stir 2 minutes.
- Pour into freezer containers; cover and freeze.
- To serve, let jam thaw in refrigerator.
- Store jam in freezer up to 1 year, or in refrigerator up to 1 month.
- Yield: 2 half pints (about 14 calories per tablespoon).
Nutrition Facts : Calories 13.9, Sodium 4, Carbohydrate 3.7, Fiber 0.5, Sugar 1.9, Protein 0.1
PRETTY PEACH JAM
This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. -Theresa Beckman, Inwood, Iowa
Provided by Taste of Home
Time 40m
Yield 13 cups.
Number Of Ingredients 7
Steps:
- Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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 WITH AMARETTO LIQUEUR
Opinions differ how this jam tastes best. Some members of our family like it as a spread on toast, others add it to a bowl of natural yogurt. Both are very tasty.
Provided by gutefee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 90
Number Of Ingredients 5
Steps:
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
- Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur.
- Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Sodium 0.3 mg, Sugar 7.5 g
MICROWAVE BERRY JAM
When you've been berry picking and have a surfeit of fresh berries on hand, refrigerator jam is a great option! All of the jam flavor but no fuss!
Provided by pammyowl
Categories < 30 Mins
Time 20m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- 1) Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.
- 2) Cook the berries for 5 minutes in the microwave.
- 3) Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.
- 4) Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.
- 5) Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.
AUNTIE DORIS'S PEACH JAM
My great Auntie Doris passed down this old farmhouse recipe, made with very simple ingredients, for a fresh and delicious peach jam. It is wonderful on toast, oatmeal or ice-cream.
Provided by TJ & Doc
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 11h30m
Yield 48
Number Of Ingredients 3
Steps:
- Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
- The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
- While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 26.7 g, Fiber 0.3 g, Protein 0.1 g, Sugar 26.3 g
PEACH FREEZER JAM
A quick and easy way to enjoy your favorite fruit freezer jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT20m
Yield 56
Number Of Ingredients 4
Steps:
- Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
- Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 23.7 g, Sodium 0.3 mg, Sugar 23.6 g
PEACH ORANGE JAM
This is another recipe I would like to make in the future as the flavours appeal to me. It seems pretty straightforward. Make sure you wash the fruit well as you won't be peeling it. NOTE: Prep time does not include time it takes to prepare jars.
Provided by Sweet PQ
Categories Fruit
Time 1h10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Cut peaches in small pieces, leaving skins on.
- Squeeze juice from oranges & add to peaches.
- Grind oranges (both pulp & rind) in a food processor. Add to peaches.
- Measure the total amount of fruit and add an equal amount of sugar.
- Cook over "medium" heat until the mixture starts to thicken. This will probably take 1 - 1 1/2 hours.
- Stir in amaretto, cooking until jel stage (coats a spoon).
- Stir in the almonds.
- Pour into hot, sterlized jars & seal.
Nutrition Facts : Calories 211.1, Fat 8, SaturatedFat 0.6, Sodium 46.8, Carbohydrate 34.3, Fiber 7, Sugar 27.8, Protein 5.9
PEACH ORANGE JAM
This recipe uses peaches, oranges, and maraschino cherries. Really old recipe, close to a marmalade. They used a food chopper with this but I think a food processor would be faster. No jar amounts were given so I am guessing.
Provided by Dienia B.
Categories Oranges
Time 8h
Yield 10 1/2 pints
Number Of Ingredients 4
Steps:
- Run peaches through a chopper. I think that you would blanch, peel and pit the peaches before running them through chopper.
- Run all oranges through chopper, using rind of one orange. (just the zest; the whole rind will make it bitter; other recipes are using zest from all the oranges; you judge).
- Add cherry juice to the peaches, oranges, and sugar.
- Cook, stirring constantly, I am guessing this will burn easily.
- Cook until thick.
- When nearly done, add chopped cherries.
- Bring to a boil.
- Put in small jar and cover with paraffin wax (I said this was old recipe).
- Another recipe had you water bathing for 10 minutes to seal; check Ball book.
Nutrition Facts : Calories 783.4, Fat 0.8, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 200.6, Fiber 6.2, Sugar 195.1, Protein 3.1
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