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

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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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Lemon Rosemary White Wine Jelly

adapted from creative-culinary.com

4 cups white wine
4-6 cups of sugar (depending on how sweet the wine is)
2 – 6 oz pouches liquid pectin
Zest and juice from one lemon
Rosemary sprig, leaves stripped and chopped

  1. Measure 3 and 1/2 cups of wine into a pan, add rosemary and heat gently over medium heat until fragrant.
  2. Add 4 cups of sugar and stir until completely dissolved. Taste and add more sugar if needed. Stir until completely dissolved.
  3. When tiny bubbles form on the bottom of the pan, stir in the lemon juice, zest, pectin and the remainder of the wine.
  4. Once the pectin is thoroughly stirred in; skim off any foam; continue to cook on medium heat until jelly dropped on a plate kept in the freezer firms up and ‘wrinkles’ when you gently push it with a spoon.
  5. Ladle the jelly into hot jars; leaving 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level or 15 minutes at 5000 feet if you are using half pint jars or smaller. Increase processing time by 5 minutes if using pint jars.
  6. Makes 4 pints.
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.
  • I have used several different white wines in making this jelly – Chardonnay, Pinot Grigio and even a couple of sparkling white wines (we left them open to let the carbonation out). I know many cooks say that if you don’t like to drink it, don’t cook with it, but this jelly made wonderful use of wines that I thought were too dry to drink.
  • You can strain out the rosemary if you prefer, but I like the look of the rosemary in the jelly, & I don’t object to the texture. 

Persimmon-Lime Jam

adapted from Epicurean.com

I wanted to duplicate the sweet & sour flavor that we love when squeezing lime juice over fresh Fuyu persimmons, so I changed the lemon juice to lime juice and added the zest from the limes to boost the flavor.

8 ripe Fuyu persimmons
1/4 c lime juice (2-3 limes)
2 Tbsp lime zest
1.75 oz pkg (6 Tbsp) powdered pectin
6 cups sugar
1/2 teaspoon butter

  1. Remove & discard stems from persimmons. If persimmons are firm, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
  2. Measure 4 cups pulp into deep saucepan.
  3. Add lime juice, zest, pectin and butter. Mix well.
  4. Heat to boiling, stirring constantly.
  5. Boil without stirring for 4 minutes.
  6. Remove from heat & skim off foam.
  7. Spoon into hot sterilized jars & seal.
  • The butter helps keep the jam from foaming. If you prefer to omit it, you will have more foam to skim off.
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.

Red Chile & Red Wine Jelly

adapted from Peggy Trowbridge Filippone on About.com.

I substituted ground allspice for whole berries and New Mexico red chile powder for ancho chile.  I did not strain out the chile before making the wine into jelly because I wanted to keep all of the heat.

1/4 teaspoon ground allspice
1 tablespoon New Mexican red chile powder (rec. Gilly’s)
2 cups red wine
3 cups granulated white sugar
6 ounces liquid pectin (1 pkg)

  1. Pour red wine  into a container with a tight-fitting lid.
  2. Add allspice and chile powder.
  3. Seal container and shake to combine. Let steep for 4 hours on the counter out of the sun (or 1 week in fridge).
  4. Add sugar and stir.
  5. Bring slowly to a simmer and cook, stirring frequently, until all of the sugar has dissolved and wine is clear, about 5 minutes.
  6. Remove from heat and stir in pectin.
  7. Skim off the foam and pour into hot, sterilized jars leaving 1/2-inch head-space.
  8. Seal and cook in hot water bath for 15 minutes.Yield: about 4 half-pints
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.
  • I have used several different red wines in making this jelly – Merlot, Cabernet & Zinfandel.  I know many cooks say that if you don’t like to drink it, don’t cook with it, but this jelly made wonderful use of wines that I thought were too dry to drink.

Crockpot Fig Butter

Adapted from Our Simple Life.  I omitted the wine (didn’t want to use my moscato), substituted brown sugar for the honey and doubled the cinnamon.

6 cups figs with stems removed
3/4  cup brown sugar
1/2  Tbsp lemon juice
2 tsp vanilla
2 tsp cinnamon

  1. Add everything to a crockpot and cook on high for 2 hours.  Using a spoon or potato masher, mash figs until all whole figs are broken down.
  2. Crack the lid to let the steam escape and turn crockpot down to low and continue to cook for 6 – 8 hours, until desired consistency.
  3. For a smoother consistency, mix with immersion blender.
  4. Fill hot jars with hot fig butter, seal and process in hot water bath for 10 minutes.
  • You should be able to heap the butter on a spoon with no liquid seeping out.
  • You can decrease the cinnamon if you prefer, but this amount does not give an overly strong cinnamon flavor.