Thursday, July 14, 2016

We Be Jammin'... Some Peachy Jams



Peach Raspberry Jam
Found on tasteofhome

Makes 5 half pints 

1-1/4 cups finely chopped peaches 

2 cups fresh raspberries 

2 tablespoons lemon juice 

4 cups sugar 

3/4 cup water 

1 package (1-3/4 ounces) powdered fruit pectin 

Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar.

Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved. Immediately fill jars to within 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.



Peach Rhubarb Jam
Found on tasteofhome

Makes 7 half pints 

2 quarts sliced fresh or frozen rhubarb (1-inch pieces) 

4 cups sugar (reserve 1/2 cup to mix with pectin) 

2 cups peaches, chopped (fresh or frozen) 

1/3 cup lemon juice 

1 box of pectin 

1 package (3 ounces) orange gelatin 

In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan, add peaches, and bring to a boil. Reduce heat and simmer for 10 minutes. Add in 1/2 cup reserved sugar with pectin mixed in (this prevents the pectin from clumping). Bring to a boil and boil for 1 min. Remove from heat; stir in gelatin until dissolved, about 1 minute. Spoon into jars to 1/2 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 mins.




Peach Vanilla Bean Jam 
source: Tartlette via Annie’s Eats

Ingredients: 

3 lbs. ripe peaches, peeled, pitted and coarsely chopped 

3½ cups sugar 

1-2 vanilla bean(s), halved lengthwise, seeds scraped out 

Juice of 1 lemon 

Directions: 

In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally for about 1-1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color. Discard the vanilla bean pods. Using your preferred method, can and preserve (boil for 15 minutes if your altitude is less than 1000ft above sea level) jam in sterilized jars.

Yields 6-8 cups




Peachalope Jam
Found on midwestliving

Makes 6 half pints 

4 cups chopped cantaloupe 

4 cups chopped peeled peaches 

6 cups sugar 

1/4 cup lemon juice 

1/2 cup walnuts, chopped 

1 teaspoon grated lemon zest 

1/2 teaspoon ground nutmeg 

1/4 teaspoon canning salt 

Place cantaloupe and peaches in a 6-quart heavy pot. Bring to a boil over high heat, reduce heat and simmer, uncovered, for 20 minutes. Add sugar. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until mixture is thick and jam sheets off a metal spoon. Stir in lemon juice, walnuts, lemon zest, nutmeg and salt. Ladle hot jam into hot, sterlized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water bath canner for 10 minutes.

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