Peach Jam variations

New Leaf Wellness

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)

  1. Peel, pit, and slice peaches. Add them to your slow cooker.
  2. Add sugar, fruit pectin, and lemon juice.
  3. Cover, and cook on “low” for 8 hours.
  4. Mash to desired consistency.
  5. Cool, and serve.
  • NOTES

New Food Center

Slow Cooker Peach Butter

6 cups peaches
3 cups sugar
1 ½ cups apricot nectar
2 tablespoons orange or lemon juice
1 teaspoon vanilla

  1. Process peaches in a blender or food processor.
  2. Combine all ingredients in a slow cooker.
  3. Cover and cook on low for 3 hours, stirring occasionally.
  4. Uncover and continue cooking for about 5 to 8 hours, until the excess liquid evaporates away.
  5. 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)
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amourfoud

Roasted Jalapeno Peach Jam

Makes about 2 cups
About 2 pounds of peaches, peeled and diced
1 jalapeno
1 cup sugar
Juice of 1 lemon
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. When cool, spoon the jam into a jar and refrigerate.  Use within 2 months of making.

     

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Awake at the Whisk

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

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Garden Therapy

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

  1. DIRECTIONS
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You Made That?

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

  1. Peel and chop peaches, you may mash them a little if you like.
  2. 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.
  3. 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.
  4. 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.
  5. Process jars in a water bath canner or steam canner for 10 minutes.
  6. 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

  1. DIRECTIONS
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ClaudiaR on Allrecipes.com

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

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the jodester

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

  1. 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.
  2. 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.

Barefeet in the Kitchen

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

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Utah Deal Diva

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

  1. DIRECTIONS
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Black Fox Homestead

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

  1. 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.
  2. 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.
  3. Process in boiling water bath 10 minutes.
  • Makes 7 half-pints.

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Pan-Seared Scallops with Shallots, Tarragon & Chives

adapted from Food & Wine

1 lb large bay scallops
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil

SAUCE

2-3 Tbsp unsalted butter
1 med shallot, minced
1/4 cup dry white wine
2 Tbsp fresh tarragon, minced
2 Tbsp fresh chives, minced
kosher salt and freshly ground black pepper

  1. Pat the scallops dry.
  2. Heat skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until butter is melted and sizzling.
  3. Pat the scallops dry once more, then add onto the pan in a single layer. Do not overcrowd. Let sear for 1 to 1 minutes.
  4. Using tongs, turn the scallops and sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch.
  5. Remove the scallops from the pan, and set aside to keep warm.
  6. Return the pan to the stove and lower the heat to medium. Add 1/2 Tbsp butter and shallots. Sauté until shallots are tender, about 1 minute.
  7. Add the wine and simmer until reduced by half.
  8. Add the herbs, then reduce the heat to low.
  9. Add the remaining butter to taste, and whisk constantly until all the butter is melted.
  10. Salt & pepper to taste.
  11. Return the scallops to the pan, and spoon sauce over them.
  • I served this with corn on the cob – the sauce was delicious with the corn, also.

Peanut Butter Glaze

adapted from the glaze used on Peter Pan’s Peanut Butter Pound Cake. I felt their recipe did not make enough glaze for my Triple Chocolate Bundt Cake and it was thinner than I wanted.

2 – 2 1/2 cups powdered sugar
6 Tbsp creamy peanut butter
1 tsp vanilla extract
3-4 Tbsp milk

  1. Combine 2 cups powdered sugar,  peanut butter, and vanilla in medium bowl.  Add about 3 Tbsp milk.  Beat together until creamy, adding more sugar or milk to get the desired consistency.
  • I prefer this glaze to be fairly thick – pourable, but not so thin that it pools at the bottom of the cake.