BLUSHING PEACH BANANA JAM
beautiful, tropical, and delicious!!! a friend helped me find this recipe off the net. cooking time does not include time for water to boil in water bath canner.
Provided by kdp4640
Categories < 60 Mins
Time 50m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Mix peaches, bananas, cherries, and lemon juice into a large saucepan.
- Mix pectin into fruit in pan.
- Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down).
- Add and stir in the sugar.
- Bring to a full rolling boil once again.
- Stir constantly and boil. Boil rapidly for one minute.
- Remove from heat.
- Skim off foam.
- Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
- Ladle into sterilized canning jars, leaving 1/4 inch headspace.
- Make sure jar rims are clean and cover with two piece metal lids and rings.
- Hot water bath for 5 minutes.
BLUSHING PEACH JAM
Make and share this Blushing Peach Jam recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 24m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- To peeled, pitted, and crushed peaches add 2 T.lemon juice.
- Let stand while preparing raspberries.
- Crush raspberries and add remaining 2 T. lemon juice.
- Combine peaches and raspberries with sugar in a heavy kettle.
- Mix well and bring to a boil.
- Boil hard for 1 minute.
- Remove from heat and add pectin.
- Stir well and skim off foam.
- Add the almond extract and stir well again.
- Pour into clean, hot, sterile jars.
- Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.
Nutrition Facts : Calories 816.6, Fat 0.4, Sodium 2.5, Carbohydrate 209.7, Fiber 3.6, Sugar 205.1, Protein 0.8
BLUSHING PEACH JAM
My husband, son and I live on 10 acres where we tend a large garden and acres of pumpkins. We love this jam so much we're going to start growing raspberries, too.
Provided by Taste of Home
Time 25m
Yield 4 pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts :
BANANA PEACH BREAD
I was looking for a new banana bread and started trying some things. When I came up with this one, the kids and wife just loved it and my mother in-law wants me to make it for her.
Provided by gameguy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h10m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
- Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
- Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 28.9 g, Cholesterol 38.8 mg, Fat 9.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 278.9 mg, Sugar 14.2 g
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