Butterscotch Peach Jam Food

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

BUTTERSCOTCH PEACH JAM

Steps:

• In a large bowl or saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering the remaining ingredients.
• In a large heavy bottom saucepan combine peach mixture, pectin, cinnamon sticks and butter to keep foam down.
• Cook over high heat stirring frequently to prevent scorching about 15 minutes or until full rolling boil.
• (OPTIONAL) Use a submersion blender or a potato masher if small pieces are desire.
• Avoiding the cinnamon sticks.
• Stir in white sugar.
• Return to a full rolling boil. Boil hard for (3) minutes stirring constantly.
• Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
• Skim off foam. Ladle in hot sterilized jars leaving 1/4 inch head space, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water.
• Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
• If it lifts up, it wasn't sealed properly.
• If the lid flexes, there is no seal, so store the jar in the refrigerator.

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.

PEACH JAM

Steps:

• In an 8-quart pot, combine all the peaches and lemon juice; stir in about half the sugar.
• Cover the pan and let set for 20 minutes.
• Remove cover; stir in the remaining sugar and the butter.
• Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
• Remove pot from heat and skim off the foam.
• Return pot to the heat and bring back to a full, rolling boil.
• Stir in the all the liquid pectin; return mixture to a full boil, stirring constantly.
• Boil, stirring constantly for 1 minute.
• Remove pan from heat; skim off foam.
• To prevent jam from separating in the jars, let cool for 5 minutes before filling the jars.
• Gently stir the jam every minute or so to distribute the fruit.
• Ladle hot jam into hot jars, leaving ¼ inch headspace.
• Wipe jar rims and threads with clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.

BUTTERSCOTCH PEACH JAM

Steps:

• Prepare jars, lids & rings, and your BWB canner.
• In a large stainless steal pot combine the peaches and lemon juice.
• Over medium heat bring peaches to a boil.
• Reduce to a simmer and cover for 10 minutes, stirring every 3 minutes to prevent scorching.
• Add the brown sugar.
• Increase heat to medium-high & stir constantly for 20 to 25 minutes.
• At this point if your peaches are to "chunky" you can mash lightly with a potato masher if that's your preference.
• Remove from heat and continue to stir for 3 or 4 minutes.
• Skim off any foam.
• Ladel jam into clean, hot jars leaving 1/4 inch head space.
• Wipe rims and seal.
• Process in a BWB canner for 10 minutes.
• Remove from canner and allow to cool on a clean towel.