Quick Peach Refrigerator Jam Food

SMALL BATCH REFRIGERATOR JAM

Steps:

• Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
• In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
• Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
• Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.

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 (REFRIGERATOR)

Steps:

• Skin peaches
• Dice small
• In large sauce pan add diced peaches, sugar, and water.
• Bring to boil turn on low and simmer till peaches are tender and sauce is cooked down and slightly thick.
• Remove from heat ; with hand blender ,blend peaches slightly. Add almond flavoring; cool.
• Can be stored in refrigerator for 2 weeks in tightly sealed container.

QUICK AND EASY PEACH JAM

Steps:

• Fill small sauce pan half full with water and bring to boil. Remove from heat. Place rings and lids from jars into the water. Be sure jars are washed.
• Peel and pit peaches. Finely chop fruit. Measure 4 cups of fruit into 6-8 quart sauce pot.
• Add lemon juice and fruit pectin and stir until well blended.
• Bring to a full rolling boil on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rims and threads. Cover with lids and rings. Screw bands tightly.
• Place jars upside down on a towel until cooled.
• Check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and you'll need to refrigerate.

QUICK PEACH REFRIGERATOR JAM

Steps:

• Combine all ingredients in blender or mini food processor; blend until desired consistency.
• Pour ingredients into a small pot and bring to a boil. Cook 10 minutes.
• Reduce heat to medium low and continue cooking until mixture reduces and thickens.

REFRIGERATOR FRUIT JAM

Steps:

• Put a tablespoon in the freezer. Slice a 1-inch wedge from the end of the lemon.Combine the fruit and the sugar in a large pot. Squeeze in the lemon and drop the rind into the pot. Heat on medium,mash the peaches a little until chunky. Don't mash the lemon. Bring the mixture up to a boil, stirring frequently. When the bubbles become smaller ,about 5 to 8 minutes of boiling, start checking to see if the jam has set. Remove a spoon from the freezer and dribble several drops onto the spoon. Wait a few seconds, and then run your finger through the jam. If it leaves a track in the jam, it is done. If not, keep cooking the jam and test again a few minutes later,also taste the cooled jam in the spoon for sweetness. Add more sugar as needed for sweetness or a touch more lemon juice for acidity. Stir it into the jam and continue to cook until the set is reached. (If the jam is set when you tasted it but you want it a little sweeter, add the sugar and cook for a minute or two to dissolve.)Turn off the heat and carefully spoon the jam into the jar. Set it aside to cool, then screw on the lid,store it in the refrigerator, up to three weeks.

PEACH FREEZER JAM

Steps:

• Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
• Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.