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 


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


* 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


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

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