SPIKED PEACH JAM WITH GINGER
This is a great jam for peaches that are not picture-perfect but nice and ripe. The riper they are, the more juice they will release when marinating. Combined with ginger and amaretto liqueur, the peach jam tastes divine.
Provided by sanne
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h55m
Yield 40
Number Of Ingredients 6
Steps:
- Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur, adding more to taste.
- Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 17 g, Sodium 13 mg, Sugar 16.8 g
BOURBON PEACH JAM
Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h20m
Yield 3 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH SPICED PEACH JAM
Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.
Provided by MISSKD2
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g
GINGER-PEACH JAM (NO PECTIN NEEDED)
Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peaches in boiling water for 1 minute, or until the skins loosen.
- Then plunge them in ice water.
- Slip off the skins, halve the fruit and remove the pits.
- Cut the peaches into 1 inch pieces.
- In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
- Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
- Ladle into jars and store in the fridge for up to 2 months.
Nutrition Facts : Calories 358.8, Fat 0.5, Sodium 1.1, Carbohydrate 91.8, Fiber 2.6, Sugar 89.2, Protein 1.6
BOURBON, PEACH AND GINGER JAM
Steps:
- In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.
SPICED PEACHES
This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.
Nutrition Facts :
SURE.JELL® GINGER-PEACH JAM
Fully ripened peaches and chopped crystallized ginger complement each other perfectly in this SURE.JELL Ginger-Peach Jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
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 well before filling.
- Peel and pit peaches; finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in ginger.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., 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 jar rims and threads. Cover with two-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 middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
SOUTHERN COMFORT SPIKED, SPICED, PEACH JAM
A Beautiful Amber colored jam studded with golden nuggets of spiced peaches. Brown sugar and Southern Comfort giving a nice caramel flavor and warmness from the spices making it great for the holidays. That is if you can save it till then. Top some chicken, pork, toast, pancakes, brie, ice cream or cold vanilla yogurt with this. I didn't peel my peaches but if you desire them peeled just, blanch the peaches in boiling water for 30 seconds, then submerse in an ice bath, then slip off the skins.
Provided by Rita1652
Categories Fruit
Time 2h30m
Yield 9 1 cup jars
Number Of Ingredients 11
Steps:
- In a large bowl pr the saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering all ingredients.
- In a large heavy bottom saucepan combine peaches, lemon juice, pectin, cinnamon, cardamom, and nutmeg. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
- (OPTIONAL) Use a submersion blander 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, 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 freezer or refrigerator instead.
SPICED GINGER PEACH JAM RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Equipment needed/recommended: Canning kit: includes pot with lid, canning rack, funnel, tongs Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel Large bowl of ice with water (for blanching the peaches) For the peaches: Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max. Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off. If adding the ginger and spices, prep those and set aside. For the jam: Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups. Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin. Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds). Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory. Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten. I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel. Listen for the "ping" as each can self-seals. Enjoy this jam with fresh scones or homemade bread. Delicious!
GRAND CHAMPION PEACH JAM
I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.
Provided by mary winecoff
Categories Fruit
Time 40m
Yield 6 pints
Number Of Ingredients 11
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.
Nutrition Facts : Calories 987.4, Fat 0.6, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 253.9, Fiber 3.3, Sugar 250.4, Protein 1.9
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