Blushing Peaches Food

BLUSHING PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F. You will need a 11 x 7-inch baking dish. You can also use a 9-inch square pan.
• Place sliced peaches, lemon juice, 1/2 cup sugar, flour and allspice/cinnamon in a large bowl; Toss with your hands so everything is well mixed.
• Place peach mixture in the baking dish.
• Roll up the crescent rolls and place evenly over peach mixture.
• Drizzle the crescents with the melted butter and sprinkle each roll with the sugar.
• Bake for 35-40 minutes or until crescents are nicely browned and peach mixture is bubbly.

MCP® BLUSHING PEACH FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind peaches. Measure exactly 3-1/4 cups prepared peaches into large bowl. Add cherries and lemon juice; mix well.
• Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

PEACH JAM

Steps:

• Prepare peaches by peeling, pitting, and cutting into quarters.
• Chop in a food processor or cut into small pieces.
• Put the peaches, lemon juice, sugar, and nutmeg in a saucepan over medium heat, stirring to dissolve all the sugar.
• Boil rapidly and stir constantly until the jam is thick or has reached the jell point on a thermometer.
• Remove from heat and let stand 5 minutes; skim off any foam.
• Ladle into hot jars. Clean the rims, seal, and process in hot water bath for 10 minutes.

CERTO BLUSHING PEACH FREEZER JAM RECIPE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-3/4 cups prepared fruit into large bowl. Stir in cherries and sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice. Add to peach mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

BLUSHING PEACH PIE

Steps:

• Combine the first four ingredients.
• Put about 1/3 sugar mixture inside the crust.
• Add peaches and juice.
• Add remaining sugar mixture.
• Bake at 425 degrees for 40-45 minutes.

BLUSHING PEACH BANANA JAM

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 MELBA DESSERT

Steps:

• Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
• Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
• Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.

BLUSHING PEACH JAM

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.