Spiced Peach Jam Food

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.

SPICED PEACH JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

SPICED PEACH JAM

Steps:

• To begin, wash and remove the skins from the peaches.
• To do so, you will blanch the peaches. Score the bottom of each peach with an "X" using a sharp knife. Bring a large pot of water to a gentle boil. Lower the peaches a few at a time into the water, and cook for 2-3 minutes.
• Scoop the peaches out and immediately place them in ice water to stop the cooking process.
• The skins of the peaches will easily peel right off.
• Cut each peach in half and remove the pit. Cut the peaches into 1 1/2 chunks and place them in a large pot - non-aluminum.
• Be sure to pour any juice from the peeled peaches into the pot a well.
• Place the cinnamon stick and whole cloves in a muslin spice bag, or wrap them in cheese cloth that is tied shut with kitchen twine. Place them in the pot with the peaches. Add the 1/2 cup of water, and the lemon juice and bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
• Meanwhile prepare your jars and canning supplies.
• After the peaches have cooked, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot.
• Add in the 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens. (Spoon some out onto a spoon or dish that you had in the freezer. If it runs across it like water, keep cooking. If it is nice and thick, it is ready!)
• When the jam is ready, scoop off any "foam" that has gathered on top and discard it.
• Fill hot jars with hot jam leaving 1/4 inch head space. Remove any air bubbles by sliding a bubble tool around the jar. Then, wipe the rims clean with a damp cloth that is dipped in white vinegar. Place a lid and ring on the jar, finger tight.
• Place the jars in your canner and process for 10 minutes for half pints, 15 minutes for pints. SEE NOTE in the recipe post about adjusting the processing time for your elevation.
• When the jars are done processing, transfer them to a lined surface in a draft-free location.
• Allow the jars to sit undisturbed for 12-24 hours.
• The next day remove the rings, test the seals, label the jars and store in your pantry.
• If any jar did not seal, place it in the refrigerator to use right away.
• Enjoy.

PEACH-CHILE JAM

Steps:

• Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute. Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.)
• Chop the peaches. Combine with the sugar, salt and chile in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes.
• Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks.

NANA'S SPICED PEACH JAM

Steps:

• Peel, pit and slice peaches. Chop peaches using a Chop Stir kitchen gadget, then a potato masher. Be sure to aim for small bits of peaches, as opposed to puree.
• Begin heating a large pot on the stove on medium. Add the peaches, then stir in the lemon juice, spices & pectin. Over medium-high heat, bring jam to a hard boil, meaning that it continues to boil quickly even while stirring. This takes around 20 minutes.
• As the jam heats up, measure out your sugar in a separate bowl.
• Prep your jars by washing them in very hot water, letting the water sit in the jars for 2-3 minutes so that the jars themselves warm up. Dry them by overturning them on a clean towel.
• Once jam is brought to a hard boil, add the sugar, all at once, stirring while you pour it in. Continue on medium-high heat until the jam is back to a full, rolling boil. Boil for 5 minutes. Place several paper towels by the pot and move your jars over onto the paper towel.
• Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! THey'll also get a bit messy, which is fine.

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.

SPICED GINGER PEACH JAM RECIPE - (4.3/5)

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!

SPICED PEACH JAM

Steps:

• Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
• While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
• Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
• Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
• ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.

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.

SPICED PEACH AND BLUEBERRY JAM

Steps:

• Peel and pit peaches.
• Force through coarse blade of food chopper.
• Wash and pick over berries.
• Combine with peaches in kettle, add water, and bring to boil.
• Cover, and simmer for 10 minutes, stirring occasionally.
• Add sugar and salt.
• Tie spices in a cheesecloth bag and add.
• Bring to boil slowly, stirring until sugar dissolves.
• Boil rapidly for 10 minutes, or until fruit is clear.
• Remove spice bag.
• Ladle into hot sterilized jars, and seal.
• Makes six 8-oz. jars.

SPICED PEACH JAM RECIPE - (4.3/5)

Steps:

• The first thing I do is get the jars and lids ready. Here are two methods I use: Wash and rinse jars and place them in the dishwasher and turn on the heat dry cycle. Wash and dry jars and place on a cookie sheet and place in the oven on it's lowest temperature. Note: The rings need to be clean but do not need to be warmed. Place the lids in a small sauce pan and cover them with warm water (also called a Hot Water Bath). Put them on a burner with the temp at its lowest setting. You want them to be hot but don't let them boil! Fill a small sized canner with water, about half way and turn on the heat. You will need the water to be very warm but not boiling when you add the jars filled with jam. If the jars aren't covered with water you need to add enough water so they are covered by at least 2 inches of water. Note: Putting a cold jar into a hot canner could cause the glass to break and that would be a big mess to clean up. For the Jam: In a quart size saucepan mix together the lemon juice, water and spices and stir. Set aside. Remove the skins from the peaches in a hotwater bath for 30-seconds and then plunge into ice water. The skin will come right off. Cut your peaches in half and remove the pit. Cut your peaches into small peaches and add to your sugar mixture one cup at a time, stirring until the sugar/spice is well distributed. Continue until all the peaches are evenly covered with the mixture. Put over medium heat and stir until mixture comes to a slow simmer and the peaches are soft. Add the sugar a little at a time, stirring constantly until all the sugar is mixed in. Continue stirring until the mixture boils and starts to thicken. You can also use a thermometer until it reaches 220 degrees if you are unsure. Now you need to get your clean jars out and pour your jam into each one, leaving 1/4-inch head space. With a clean, damp towel, wipe the rim of each jar. Pull a lid out of the hot water bath and place on top of the jar and then add a ring and screw on tight. Place them into your canning basket and lower them into the hot water. Bring water to a boil and process for 10 minutes. If your jars are jumping around in your canner you need to turn the heat down. They could break. You want a slow rolling boil. After 10 minutes, removed them from the canner and place on a dry towel on your counter and let them cool completely. You should hear the lids pop and that is telling you that the process worked. I always count the pops. If you aren't sure, push down on the lid and if it is firm and doesn't pop up and down, you are all sealed. If you get one that didn't pop, don't worry. Put it in your fridge and use that one first. Enjoy!

PEACH-HOT PEPPER JAM

Steps:

• Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
• Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
• Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. 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.
• Remove jars from water; drain well. Immediately ladle fruit mixture 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 rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; 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 centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SPICED PEAR JAM

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.