Slow Cooker Peach Jam
4 pounds of fresh, ripe peaches
3 cups sugar
6 tablespoons of “no sugar needed” fruit pectin
juice from one lemon (about 1/4 cup)
- Peel, pit, and slice peaches. Add them to your slow cooker.
- Add sugar, fruit pectin, and lemon juice.
- Cover, and cook on “low” for 8 hours.
- Mash to desired consistency.
- Cool, and serve.
- NOTES
Slow Cooker Peach Butter
6 cups peaches
3 cups sugar
1 ½ cups apricot nectar
2 tablespoons orange or lemon juice
1 teaspoon vanilla
- Process peaches in a blender or food processor.
- Combine all ingredients in a slow cooker.
- Cover and cook on low for 3 hours, stirring occasionally.
- Uncover and continue cooking for about 5 to 8 hours, until the excess liquid evaporates away.
- Seal and refrigerate. Freeze for longer storage.
- NOTES
http://sarahsjoys.com/2011/09/14/vanilla-peach-jam/
Vanilla Peach Jam 
- 8 cups peeled and chopped peaches (about 7 large peaches)
- 1/4 cup lemon juice
- 1 vanilla bean
- 2 cups sugar
- 1 Tbsp Bourbon (optional)
SUBTITLE
- DIRECTIONS
- NOTES
Roasted Jalapeno Peach Jam
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Roast the jalapeno. You can do this over an open flame, turning the jalapeno until it blackens on all sides or in the oven by roasting for 10 minutes at 500 degrees until the jalapeno is black (turn the jalapeno on occasion). Place the blackened jalapeno in a plastic bag and let rest for about 15 minutes or until cool enough to handle.
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Scrape the skin off the jalapeno and then seed and mince it. Place the jalapeno in a large bowl along with the diced peaches. Pour the sugar and lemon juice over the peach/jalapeno mixture and stir to coat. Cover the bowl and let sit for about 3 hours to allow the fruit to macerate. (If you can’t get back to the jam in 3 hours, you can let it macerate overnight in the fridge).
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Pour the macerated peach mixture into a heavy bottomed pot. Allow the mixture to cook over medium heat for about 10 -12 minutes or until the peaches begin to breakdown and the mixture thickens slightly. Turn off the heat and allow the mixture to cool for 10 minutes.
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Transfer ¾ of the peach mixture to a blender or food processor (if you prefer a chunkier jam you can transfer only half if you prefer a smooth jam, transfer all of it) and puree until smooth. Return the mixture to the pot and bring to a boil. Reduce the heat to low and simmer gently for 10 – 12 minutes (stir on occasion to prevent scorching). To test if the jam is ready, drop a heaping teaspoonful onto a plate and slightly tilt the plate. The jam should not run off, but cling and slowly glide down. If the jam isn’t ready, put it back on the heat for a while.
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When cool, spoon the jam into a jar and refrigerate. Use within 2 months of making.
- NOTES
Spiced Peach Jam [cinnamon & ginger
About 4 pounds fresh peaches
¼ cup lemon juice
4 cups sugar
2 cinnamon sticks
4 slices fresh ginger – about ¼ inch thick
- DIRECTIONS
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Peach Brandy Preserves
6 cups peaches
5 cups sugar
1 tbsp lemon juice
1 x 250ml jar Seville orange marmalade (aha! The secret ingredient!)
3 cinnamon sticks
1/2 cup brandy
- DIRECTIONS
- NOTES
Spiced Peach Jam
[cinnamon, allspice, cloves & nutmeg]
8 cups chopped, skin removed peaches
4 tablespoons fresh squeezed lemon juice
1 tablespoon chopped sugared ginger
2 1.75 oz. boxes of pectin
7 cups sugar
1 lemon zested
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
- Peel and chop peaches, you may mash them a little if you like.
- In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boil.
- After the peaches and lemon juice boil add the pectin and stir well, let it come to a boil, then slowly add the sugar stirring well after each cup. Finally, add the zest and spices and stir well.
- Let the peach mixture come to a full rolling boil, then set the timer for 1 minute. After one minute take off the heat and ladle into sterilized jars half pint or pint size jars leaving 1/4 in head space. Put on lids, then tighten with the screw caps.
- Process jars in a water bath canner or steam canner for 10 minutes.
- Put in a draft free place on a kitchen towel to cool for 24 hours. After 24 hours the jam should be ready to store in a cool dry place.
- Makes about 8-9 half pint jars.
Common Sense Homesteading
Low Sugar Fuzzy Navel Peach Jam
4 cups peeled, diced peaches (about 9 large peaches)
1 cup orange juice
1 tablespoon lemon juice
5 teaspoons calcium water (included with Pomona’s Pectin)
2 cups sugar
5 teaspoons Pomona’s Pectin powder
- DIRECTIONS
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Ginger-Peach Jam
4 1/2 cups fresh peaches – peeled, pitted and chopped
1/4 cup finely chopped crystallized ginger
1 (1.75 ounce) package powdered fruit pectin
6 cups sugar
1/2 teaspoon butter
- DIRECTIONS
- NOTES
Bread Machine Peach Jam
2 1/2 cups fresh peaches* (mash or puree half, dice the other half)
2 tbsp Low or No-Sugar Needed Pectin
1 cup sugar
1 tbsp lemon juice
1/2 tsp butter
- Dump all ingredients into your bread machine’s bread pan in the order recommended by the manufacturer, snap the pan into place, turn it on and select the Jam setting.
- Wait until it’s done, then ladle into jars and let them cool. Refrigerate and enjoy!
- NOTE: If your bread machine doesn’t have a jam setting, don’t make jam in it.
Habanero Peach Jam
2 lbs diced peaches, about 5 1/2 cups
2 lbs sugar, about 5 cups
3 habaneros, very finely diced (remove the seeds for less heat)
juice of 1 lemon, about 1/4 cup juice
- DIRECTIONS
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Incredible Spiced Peach Jam
4 cups fresh finely chopped peaches {I pulse mine on low in a small food processor- you want fine chunks, not puree}
1/4 cup lemon juice
5.5- 6 cups sugar {different pectins vary}
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 box Pectin
3 pint-sized canning jars, or 6 half-pint jars
- DIRECTIONS
- NOTES
Peach Rosemary Jam
4 c peeled and chopped fresh peaches
1 t grated lemon rind
1/4 c fresh lemon juice
2 rosemary sprigs
1 (1 3/4 oz) package powdered fruit pectin
5 c sugar
- Bring first 5 ingredients to a full rolling boil in a Dutch oven. Boil 1 minute, stirring constantly. Add sugar to peach mixture, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary sprigs; skim off foam with a metal spoon.
- Pour hot mixture immediately into hot sterilized jars, filling to 1/4″ from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling water bath 10 minutes.
- Makes 7 half-pints.
Kacy's Recipes 