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.
AUNT PATSI'S EASY PEACH JAM
I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place.
Provided by bethanylanell
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h52m
Yield 60
Number Of Ingredients 5
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
- Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
- 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 83.8 calories, Carbohydrate 21.3 g, Protein 0.4 g, Sodium 16.2 mg, Sugar 21.2 g
BUTTERSCOTCH PEACH JAM
Butterscotch flavored peaches. Buttershots liqueur and brown sugar is used to bring in the butterscotch flavor. Now try this on a scoop of ice cream.
Provided by Rita1652
Categories Spreads
Time 1h30m
Yield 8-9 1/2 pints, 130 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 31.2, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.2, Sodium 2.7, Carbohydrate 7.8, Fiber 0.2, Sugar 7.3, Protein 0.1
NECTARINE AND PEACH JAM WITH LEMON VERBENA
This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.
Provided by Melissa Clark
Categories breakfast, condiments
Time 1h
Yield 3 half-pint jars
Number Of Ingredients 5
Steps:
- Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
- The next day, if you plan to can the jam, prepare the jars according to the instructions here.
- Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
- Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
- If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams
BUTTERSCOTCH PEACH PIE
When peach season arrives, this great, old-fashioned pie is sure to be on the table. The recipe has been in our family for over 60 years, and I still make it every summer. Butterscotch buffs love it. -Barbara Moyer, Tiffin, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat. , Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. , Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 480 calories, Fat 23g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 342mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
BUTTERSCOTCH PEACHES
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children's adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.
Provided by Celia Barbour
Categories weekday, dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
- Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
- In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
- In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
BUTTERSCOTCH PEACH JAM
Make and share this Butterscotch Peach Jam recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 50m
Yield 5 half pint jars, 5 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 911.6, Fat 0.5, Sodium 61.8, Carbohydrate 234.6, Fiber 2.8, Sugar 229.4, Protein 2
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- Peel the peaches and remove the pits. Cut them into chunks, transfer to a food processor and process until smooth. You can do this in batches.
- Pour the peach puree in a wide and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 2o minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Then, add the rest of the lemon juice, stir, and remove the pot from the heat.
- Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim. Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool.
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- Combine the peaches and lemon juice in your preserving pot. Crush the fruit with a potato masher. Bring to a boil over medium heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the brown sugar. Increase the heat to medium-high and cook, stirring often for about 20 to 25 minutes, until slightly thickened.
- Remove from the heat and stir the jam for 3 to 5 minutes. Skim off the foam if necessary. Ladle the jam into hot, sterilzed jars, leaving a 1/4 inch (6 mm) head pace. Wipe the rims clean. Seal according to manufacturer’s directions.
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