Tuesday, May 10, 2016

We Be Jammin'... Blushing Peach Jam(s)



Blushing Peach Banana Jam
Found on Pinterest

3-1/4 cups peaches, ripe peeled and mashed (roughly 2 pounds) 

1 cup banana, ripe and mashed (about 3 medium sized) 

1/2 cup maraschino cherry, drained and diced 

2 tablespoons lemon juice 

6 cups sugar 

1 (1-3/4 ounce) package dry pectin 

Makes 8 - 1/2 pints 

Directions: 

Mix peaches, bananas, cherries, and lemon juice into a large saucepan. Mix pectin into fruit in pan.

Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down). Add and stir in the sugar. Bring to a full rolling boil once again. Stir constantly and boil. Boil rapidly for one minute. Remove from heat. Skim off foam. Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit. Ladle into sterilized canning jars, leaving 1/4 inch headspace. Make sure jar rims are clean and cover with two piece metal lids and rings. Hot water bath for 5 minutes.


Blushing Peach Jam Recipe
From tasteofhome.com

Yield: 4 pints

Ingredients


* 2 cups crushed peeled peaches

* 2 cups red raspberries, crushed

* 1/4 cup bottled lemon juice

* 7 cups sugar

* 2 pouches (3 ounces each) liquid fruit pectin

* 1/8 teaspoon almond extract

Directions

1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.





Blushing Peach Jam with 
Strawberries or Raspberries 
Found on Pinterest

2 cups crushed, peeled peaches 

2 cups crushed, peeled raspberries or strawberries 

1/4 cup lemon juice 

7 cups sugar 

2 pouches Certo liquid fruit pectin 

1/8 tsp almond extract 

In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute. Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yield: 4 pints

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }