Ginger Peach Jam
4
1/2 cup prepared fruit (about 3 1/4 lbs fully ripe peaches)
1/4
cup finely chopped crystallized ginger
6
cup sugar
1
box sure-jell fruit pectin
Peel
and pit peaches; finely 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 tightly. Invert jars for 5 minutes, then turn
upright.
After 1 hour, check seals.*
*Or
follow water bath method recommended by USDA.
Makes about 8 (1 cup)
jars Quick Spiced Peach Jam
2
tablespoon water
2
tablespoon lemon juice
1/4
teaspoon cloves
1/2
teaspoon cinnamon
4
cup cut-up peaches
3
cup sugar
Combine
the water, lemon juice, cloves and cinnamon in a quart
saucepan.
Dip
the peaches in boiling water for 30 seconds and rinse in cold
water.
Peel and cut in small pieces into a measuring cup. Add them a
cup
full at a time to the saucepan, giving them a quick stir. When all
the
peaches are in the saucepan, bring to a boil and cook until soft,
stirring
frequently. This should take 6-8 minutes.
Stirring
with one hand, add the sugar with the other. Stir over
moderate
heat until he mixture boils. Increase the heat and cook
until
the mixture thickens or measure 220 degrees F on the
thermometer.
Pour
into hot, clean jars, leaving 1/4 inch head space. Wipe the
rims
and put on the lids and screw bands very firmly, then process in
a
boiling water bath for 10 minutes. Cool, label and store in a dark
place.
Honeyed Peach Preserves
3
lb peaches, peeled & quartered
4
cup sugar
1
cup honey
1/2
orange, quartered
1/2
teaspoon salt
1/4
teaspoon almond extract
Combine
peaches, sugar, & honey in Dutch oven. Cover & let stand for 45
minutes.
Position knife blade in food processor bowl. Add orange, & top
with
cover. Process until finely chopped. Measure chopped orange, & add an
equal
amount of water. Cook covered, about 10 minutes or until orange peel
is
soft. Set aside. Bring peaches slowly to a boil, stirring frequently
until
sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring
constantly.
Add orange mixture, return to a boil, & cook about 25 minutes
or
until mixture registers 221 degrees on candy thermometer; stir mixture
frequently. No-Cook Peach Jam
1
lb peaches: peeled, pitted and mashed,; 2 cups
2
cup sugar
3
oz liquid fruit pectin; 1 pouch
2
tablespoon lemon juice
Stir
the mashed peaches and sugar together in a large bowl, blending well,
and
let stand 10 minutes, stirring occasionally. Add the liquid fruit
pectin
and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars
prepared
for freezer jams.
YIELD:
3 Eight Ounce Jars
Peach Preserves
2
lb peaches
3
cup sugar
1/2
cup water
Peel
peaches. Remove pits. Cut each peach in 6 or 8 pieces. Combine
sugar
and water. Boil 5 minutes. Add fruit. Boil slowly until fruit is
clear
and juice is thick.
Peach Rhubarb Jam
Peach Rhubarb Jam
2
qt. sliced or fresh rhubarb, 1 inch; pieces
4
cup sugar
1
can peach pie filling (21 oz.)
1
pkg orange flavored gelatin
In
a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer
to a large saucepan and bring to a boil. Reduce heat and simmer
for
10 minutes. Meanwhile, dice peaches and add with filling to saucepan;
return
to boiling. Remove from heat; add gelatin and stir until
dissolved.
Spoon into canning jars or freezer containers. Cool completely.
Refrigerate or
freeze. Yield: About 7 half-pints