Fresh And Dried Peach Jam Food

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

FRESH SPICED PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• 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.

FRESH-AND-DRIED PEACH JAM

Steps:

• Place a few small plates in the freezer. Place dried peaches in a small bowl; add boiling water and let stand until plump, about 20 minutes. Drain, reserving liquid. Blend reconstituted peaches and 2 tablespoons liquid in a small food processor (or with an immersion blender) until smooth; if necessary, add more liquid, 1 tablespoon at a time, until you have a smooth purée.
• In a heavy saucepan, stir together fresh peaches, dried-peach purée, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, stirring and mashing lightly with a potato masher until sugar has dissolved. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
• Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is too thin and spreads, return it to a boil, re-testing with plates in freezer every minute, until it doesn't.
• Transfer hot jam into clean jars; let cool completely. Cover and refrigerate until ready to use, up to 2 weeks.

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.

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.

GRAND CHAMPION PEACH JAM

Steps:

• Sterilize the jars, rings and lids according to manufacturer's directions.
• In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
• Add the pectin and return the mixture to a boil.
• Stirring constantly, slowly add the sugar.
• Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
• Remove from the heat and skim any foam from the top of the jam.
• Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
• Cover with the lids and screw the bands on.
• Seal the jars according to manufacturer's directions.

NO-SUGAR-NEEDED PEACH JAM WITH STEVIA

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
• Ladle 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 elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.