Peach Melba Jam Recipes

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Steps:

• Note: I use the Ball Automatic Jam & Jelly Maker and the Ball Fresh Tech Auto Canner, because I love small batch canning, and the convenience of pushing a few buttons and letting technology do all the work. However, this recipe can still be made the more traditional way using a pot, stirrer and a stove. You can also use the traditional water bath technique to preserve the jam; with the Fresh Tech Autocanner, I use a lot less water and it's fully automated. On with the directions: Prepare the fruit. If using the Automatic Jam & Jelly Maker, evenly spread the pectin, then add the fruit. Add the butter. Turn the Automatic Jam & Jelly Maker on by pressing jam and OK. After four minutes, it will beep to add the sugar, slowly and evenly. Add the fresh lemon juice. (Otherwise combine everything, bring to a rapid boil until thick. Test with a frozen metal spoon to check thickness.) When the Automatic Jam & Jelly Maker beeps, carefully remove the stirrer and pour into prepared canning jars. For the Fresh Tech Auto Canner: Place the jars and press PRE-HEAT and then START. Once the Fresh Tech Auto Canner beeps, remove each jar to be filled with jam. Add a lid and band, and tighten (but don't over tighten). Place into the Fresh Tech Auto Canner. Press JAMS & JELLIES, then press Recipe 1. Otherwise, use the traditional water canning method. Allow to cool for at least 12 hours and store in a cool place.

Steps:

• Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
• Place raspberries in food processor; process until smooth. Press mixture through a fine sieve over a bowl, reserving pulp; discard seeds. Measure exactly 3/4 cup pulp; set aside.
• Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off peaches using a paring knife. Cut peaches in half; remove pits. Place peach halves in the water and lemon juice solution to prevent browning; drain. Cut peaches into chunks; place in food processor. Process in batches until finely chopped. Measure exactly 4 cups of fruit.
• Combine peaches, raspberry pulp, 2 tablespoons lemon juice, and pectin in a large saucepan; stir to mix well. Let stand for 10 minutes.
• Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA, stirring until it dissolves. Skim off any foam with metal spoon.
• Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
• Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
• If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 5 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.

Steps:

• Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
• Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
• To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.

Steps:

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Steps:

• Combine peaches and sugar in a saucepan.
• Cover and let stand at least an hour to macerate (release juices), tossing once or twice.
• Cook over low heat until sugar dissolves and mixture darkens and turns clear, 25 to 30 minutes stirring as needed to keep from sticking (make sure you don't let it burn!) Add raspberries,continue cooking over low heat,stirring constantly, until mixture is thick, about 10 minutes.
• Stir in Chambord and remove from heat.
• Immediately pour into 2 hot sterilized 1 pint canning jars.
• Once jars are sealed, let them cool completely upside down on top of a clean kitchen towel, and store in the fridge (use up by 2 weeks) or in the freezer.

Steps:

• In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.

Steps:

• Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.

Steps:

• Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape - you want it to be soft and pillowy, so be careful not to take it too far.
• Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.