30 Minutes To Homemade Surejell Peach Vanilla Bean Freezer Jam Recipes

Steps:

• Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
• Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
• Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
• To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
• Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
• Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into large bowl. Stir in lemon juice and vanilla paste.
• Place sugar in large saucepan. Add pectin; mix well. Stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 1 min. Remove from heat. Immediately add fruit mixture; stir 1 min. or until blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind peaches. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar, lemon juice and vanilla paste. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)