Microwave Peach Jam With Orange Liqueur Recipes

Steps:

• Place peaches and sugar in a deep 8 cup microwavable container.
• Stir in lemon juice.
• Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
• Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
• Stir in liqueur.
• Ladle into sterilized jars and process 5 minutes in boiling water.

Steps:

• Place the ingredients in a large ceramic or glass bowl or casserole (a 2-quart Pyrex measuring cup works great), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
• Place in microwave.
• You will cook the fruit mixture on the high setting for approximately 15 minutes.
• As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir.
• Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous.
• If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is.
• If it is runny, cook it a couple minutes more.
• You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.
• If you use a large Pyrex measuring cup, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

Steps:

• Run peaches through a chopper. I think that you would blanch, peel and pit the peaches before running them through chopper.
• Run all oranges through chopper, using rind of one orange. (just the zest; the whole rind will make it bitter; other recipes are using zest from all the oranges; you judge).
• Add cherry juice to the peaches, oranges, and sugar.
• Cook, stirring constantly, I am guessing this will burn easily.
• Cook until thick.
• When nearly done, add chopped cherries.
• Bring to a boil.
• Put in small jar and cover with paraffin wax (I said this was old recipe).
• Another recipe had you water bathing for 10 minutes to seal; check Ball book.

Steps:

• Mash peaches with a potato masher.
• Combine peaches with pectin, sugar, ascorbic acid, and lemon juice, if desired, in a deep 2-quart casserole.
• Cover and microwave 3 to 4 minutes or until mixture boils 1 minute.
• Remove from microwave, continue to stir 2 minutes.
• Pour into freezer containers; cover and freeze.
• To serve, let jam thaw in refrigerator.
• Store jam in freezer up to 1 year, or in refrigerator up to 1 month.
• Yield: 2 half pints (about 14 calories per tablespoon).