Chunky Peach Spread Recipes

Steps:

• Place cream cheese on a serving plate. In a small bowl, combine the preserves, horseradish, mustard and pepper; pour over cream cheese. Serve with crackers.

Steps:

• Drop peaches in boiling water for 1 minute or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches.
• In a large saucepan, combine the peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, for 5 minutes.
• Meanwhile, in a small bowl sprinkle gelatin over cold water; let stand for 2 minutes. Remove peach mixture from the heat; stir in gelatin mixture until dissolved. Cool for 10 minutes. Pour into jars. Refrigerate for up to 3 weeks.

Steps:

• In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

Steps:

• 1. Drop peaches in boiling water for 1 min then dip in ice water.
• 2. Peel and chop peaches.
• 3. In a saucepan combine peaches, sugar, and lemon juice to a boil.
• 4. When peaches come to a boil reduce the heat and mash the peaches.
• 5. Simmer, uncovered for 5 minutes.
• 6. While peaches simmer, sprinkle gelatin over the 1/2 c. cold water in a small bowl; let it stand for 2 minutes.
• 7. Remove peaches from heat; stir in gelatin and mix until dissolved.
• 8. Cool for 10 minutes and pour into hot jars. Put lid and seal on. Can refrigerate up to 3 wks.

Steps:

• Drop peaches in boiling water for 1 minutes or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches.
• In a lg saucepan, combine peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered for 5 minutes.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water, let stand for 2 minutes. Remove peach mixture from heat; stir in gelatin mixture until dissolved.
• Cool for 10 minutes, then pour into jars. Refrigerate for up to 3 weeks.

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

Steps:

• Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.