Peach Jam With Brown Sugar And Rum Food

PEACH JAM

Steps:

• Put the sugar, 2 tablespoons of the lemon juice, vanilla and cloves in a heavy, nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
• Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high, and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15 to 20 minutes, depending on ripeness of the peaches. Check the pan midway, you may need to lower the temperature to medium if the mixture starts to brown.
• Crush the peaches with a potato masher, until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks.

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.

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 WITH BROWN SUGAR AND RUM

Steps:

• In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
• Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.
• Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
• Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

PEACH CONSERVE WITH RUM

Steps:

• Combine orange peel and pulp with just enough water to cover in a small saucepan.
• Cook until peel is tender; set aside.
• Put opened container of rum in hot water; set aside.
• Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot.
• Add sugar and spices, stirring until sugar dissolves.
• Cook almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat.
• Stir in hot rum.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water.
• Cover with a dry towel.
• Allow to stand until caps seal and jars cool.

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.