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Peach Jam Recipes


Peach Jam 1

6 cups peeled and chopped peaches, peel peaches by dropping them into boiling and then ice water
3 cups sugar
6 tablespoons lemon juice
Cooking Instructions:
Cook all ingredients at a very mild boil (less than medium heat) for 30 minutes.  Skim the foam from the top of the fruit at end of cooking. After filling jars, return to a boiling water bath for 5 minutes.  Take out and allow to cool.  Jars should seal within the hour.
Peach Jam 2

1 1/2 quarts peaches, diced
1 orange, diced and grated peel
Juice of 2 lemons
1 cup chopped maraschino cherries
6 cups Sugar
Cooking Instructions:
Mix all ingredients and cook until of desired consistency. Pour into hot sterilized jars; seal.
Peach Freezer Jam

4 cups peeled, crushed fresh peaches
1/4 cup fresh strained lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1 cup light corn syrup
5 1/2 cups sugar
Cooking Instructions:
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°C, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use. Store in refrigerator once jar has been opened.
Makes about 8 half-pint jars.
Freezer Peach Jam

3 c. diced peaches
3 c. sugar
1 (8 oz.) can crushed pineapple with juice
1 sm. pkg. peach or apricot Jello
Bring peaches, sugar and pineapple to boil. Cook, stirring for 10 minutes. Remove from heat and add gelatin. Stir and pour into jars. Freezes.
Cooking Instructions:
Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups peaches into large bowl. Add sugar and lemon juice; mix well. Let stand 10 minutes, stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to peach mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain). Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Peach or Pear Jam

6 half-pint (250 ml) jars
4 cups prepared peaches or pears, about 3 1/2 lb
2 tbsp lemon juice 30 ml
5 cups granulated sugar 1.25 l
1 box (49 g)Fruit Pectin
Cooking Instructions:
Fill boiling water canner with water. Place 6 clean half-pint (250 ml) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Wash, peel, pit or core ripe fruit. Finely chop or crush peaches or pears. Add lemon juice and measure fruit. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Place fruit in a large, deep stainless steel or enamel saucepan. Measure sugar; set aside. Stir Fruit Pectin into prepared fruit. Bring fruit/pectin mixture to a full boil over high heat; stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute, stirring constantly. Remove cooked mixture from heat. Skim off foam with metal spoon. Ladle into a hot sterilized jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim to remove any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jars. Cover canner; return water to boil. Process 5 minutes at altitudes up to 1,000 feet (305 m). Remove jars. Cool, undisturbed, for 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
Peach Honey Jam

6 lb Apricots, ripe
2 cup Sugar
1/2 cup Honey, mild
3 tbl Lemon juice
Cooking Instructions:
Wash the peaches. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts. Gently combine the peach slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Pour the fruit mixture into a large 6 quart nonreactive shallow preserving pan and bring toa boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20 to 30 minsutes until the mixture is thick with a few chunks left and appears slightly glazed. Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot-water bath for 5 mins. Remove, cook, check seal, label and store.
Easy Blueberry Peach Jam

2 cups blueberries
2 cups fresh peaches, peeled chopped
1/2 teaspoon grated lemon peel
1/2 teaspoon grated lime peel
1 dash fresh nutmeg
1/3 cup sugar
1 teaspoon grated citrus peel
1 envelope unflavored gelatin
1 cup water
Cooking Instructions:
In a medium saucepan, combine fruit and sugar, mashing fruit slightly. Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel. Sprinkle gelatin over water; let stand 1 minute. Add to fruit and stir over low heat for 5 minutes until geltin is dissolved. Cool to room temperature. Cover and refrigerate.
Ginger Peach Jam

4 1/2 c Prepared fruit (about 3 1/4 lbs fully ripe peaches)
1/4 c Finely chopped crystallized ginger
6 c Sugar
1 Box Sure-Jell fruit pectin
Cooking Instructions:
Peel and pit peaches, fin ely chop or grind. Measure 4 1/2 cups into 6- to 8-quart saucepot; add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 minutes, then turn upright.
Peach Almond Jam

3 lb Fully ripe peaches
1/2 c Chopped almonds
1 ea Pouch liquid fruit pectin
1/4 c Fresh lemon juice
7 c Sugar (3 lbs.)
1/4 ts Almond extract
Cooking Instructions:
Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6 to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar. Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and immendiately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon. Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer's directions. Process 5 minutes in boiling water bath.
Peach and Almond Jam

2 ounces (60 g) sliced almonds
2 1/4 pounds (1 k) peaches or nectarines
The juice of a lemon
A packet of pectin sufficient for this weight of fruit
About 2 1/4 pounds (1 kg) sugar
Cooking Instructions:
Preheat your oven to 240 F (120 C) and toast the almonds: spread them out on a cookie sheet roast them for about 10 minutes. In the meantime pit and chop the peaches, and put them in a high-sided pot with the lemon juice and the pectin. Bring the mixture to a boil, stirring often lest it scorch, and when it reaches a boil stir for a minute. Slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly. Remove the pot from the fire, add the almonds, and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Peach and Mango Jam

2 c. sliced peaches
2 c. sliced mangos
3 c. sugar
1/4 c. lemon juice
Cooking Instructions:
Combine peaches, mangos, and sugar in a heavy saucepan. Cook over very low heat 1 hour; stir frequently. Blend in lemon juice and continue cooking about 45 minutes or until thickened. Ladle into clean, hot jars and seal. Process in water bath 10 minutes. 3 to 4 1/2 pint jars.
Peach and Orange Jam

6 cups crushed peaches
½ cup orange juice
¼ cup lemon juice
5 cups can sugar
Cooking Instructions:
Mix. Then stir in 5 cups can sugar. Boil on high heat for 30 minutes, stirring constantly.  Skim foam and store.
Peach Cantaloupe Jam

6 Peaches peeled and cubed
1/2 Cantaloupe peeled and cubed
2 Oranges
Cooking Instructions:
Combine fruits and measure the amount. Add an equal amount of sugar. Let stand overnight. Cook stirring until fruit is clear and thick. Pour into hot sterilized jars and seal.
Honeydew Melon Peach Jam

3 lbs. peaches
3 lbs. honeydew melon
10 c. sugar
Cooking Instructions:
Peel and chop fruit. Add sugar and cook until thick. Pour into sterilized jars to within 1/4" of top. Put on cap and screw band firmly. Process in boiling water bath 10 minutes.
Rosy Banana Peach Jam

1 c. mashed fully ripe bananas (about 3 med. sized)
3 1/4 c. mashed fully ripe peaches (about 2 lbs. peaches, peeled)
1/2 c. drained chopped maraschino cherries
2 tbsp. lemon juice
6 c. sugar
1 box powdered fruit pectin
Cooking Instructions:
Put prepared fruit and lemon juice into a large saucepan; mix. Measure sugar into a bowl; set aside. Mix pectin into fruit in saucepan. Stir and cook over high heat until mixture comes to a full rolling boil. Immediately add and stir in the sugar. Bring to a full rolling boil; stirring constantly, boil rapidly 1 minute. Remove from heat; skim foam with metal spoon and then stir and skim for 5 minutes, to cool slightly and prevent floating fruit. Immediately ladle into sterilized jars, filling to within 1/2 inch of top. Seal immediately following manufacturer's directions.
Cranberry Peach Jam

1 (30 oz.) can sliced peaches
3 c. fresh cranberries
1/4 c. lemon juice
5 c. sugar
1 3/4 oz. pkg. powdered fruit pectin
Cooking Instructions:
Drain peaches, reserving syrup. Chop peaches. In saucepan, combine peaches, cranberries and lemon juice. Simmer until cranberries are tender, about 8 minutes. Remove from heat and stir in sugar. Add water to reserved syrup to make 1 1/2 cups; combine with pectin in another saucepan. Boil hard for 1 minute, stirring constantly. Add pectin to fruit and sir 3 minutes; do not cook. Ladle into hot sterilized jars.
Freezer Almond Peach Jam

2 lb. firm ripe peaches (6-8)
1/4 c. lemon juice
1/4 c. chopped blanched almonds
1/2 tsp. almond extract
5 c. (2 1/4 lb.) sugar
1 c. water
1 pkg. (1 3/4 oz.) powdered fruit pectin
Cooking Instructions:
Peel, pit and grind peaches to measure 2 1/2 cups. Place into large bowl. Stir in lemon juice, almonds and flavoring. Add sugar to fruit. Mix thoroughly and let stand for 10 minutes. Mix water and pectin in small saucepan. Bring to boil. Boil for 1 minute, stirring constantly. Add to fruit, mixing well. Continue stirring for about 3 minutes (a few sugar crystals may remain). Ladle into jars. Cover with tight lids. Let stand at room temperature for 24 hours or until set. Store in freezer. Jam can be kept up to 3 weeks in refrigerator.
Heavenly Peaches Jam

3 lbs. sugar
3 lbs. peaches
4 oranges
Rind of 1 orange
1 can crushed pineapple
1 can maraschino cherries
Juice of 1 lemon
Cooking Instructions:
Put in large kettle until it thickens. Stir often as it burns easily. Pour into sterilized jars.
Raspberry Peach Jam

2 1/4 pounds (1 kg) peaches (ideally, white)
3/4 pound (300 g) raspberries
1 4/5 cup (800 g) sugar
The juice of a lemon
Cooking Instructions:
Blanch the peaches for a second or two in boiling water, then chill them in cool water, peel them, quarter them, and discard the pits. Rinse the raspberries, discarding any that are blemished, and gently pat them dry. Interlayer the fruit and sugar in a bowl and let it all sit for 12 hours. Transfer everything to a heavy-bottomed pot, and bring it to a boil over a moderate flame, stirring it occasionally. Skim the froth off the surface and cook with a slotted spoon over a lively flame, skimming and stirring, for about 15 minutes, or until it begins to thicken. A drop placed on a cool slanted plate will flow some, but not much, when it's ready.
Spiced Peach Kiwi Freezer Jam

2 c. crushed peaches
1 c peeled and chopped kiwi
1/4 c. lemon juice
1 pkg. powdered pectin
1/2 c. light corn syrup
2 1/2 c. sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
Cooking Instructions:
Combine peaches, kiwi and lemon juice in a large bowl; stir well. Slowly add the pectin, stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add corn syrup and stir well. Gradually stir in sugar and spices to fruit mixture. Jam is ready when sugar has completely dissolved. Pour into can or freezer jars, leaving 1/2 inch headspace. Adjust caps. Let stand until set, up to 24 hours. Freeze.


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