AUNT PATSI'S EASY PEACH JAM
I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place.
Provided by bethanylanell
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h52m
Yield 60
Number Of Ingredients 5
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
- Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 21.3 g, Protein 0.4 g, Sodium 16.2 mg, Sugar 21.2 g
STRAWBERRY & PEACH JAM
This jam recipe is very easy to make and delicious! The strawberry and peach are a perfect combination. I use pectin because it cuts down the cooking time and sugar significantly. You can cut this recipe in half for a smaller batch. This recipe makes approx. 12 8oz. jars. Enjoy!
Provided by Lisa Clarice
Categories Strawberry
Time 45m
Yield 12 8 oz. jars
Number Of Ingredients 5
Steps:
- Wash and mash strawberries.
- Slice, pit, and dice peaches. Next, mash peaches.
- Place fruit in large pan on medium heat.
- Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into fruit and stir. Add lemon juice.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.
STRAWBERRY PEACH JAM
You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. -Gwen Frankhouser, El Cajon, California.
Provided by Taste of Home
Time 25m
Yield about 5 cups.
Number Of Ingredients 4
Steps:
- Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and 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 longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
SURE.JELL STRAWBERRY PEACH JAM
Briefly cook strawberries and peaches together with sugar, lemon juice and fruit pectin to make this delicious SURE.JELL Strawberry Peach Jam. Process the fruit in a canner for homemade SURE.JELL Strawberry Peach Jam you can enjoy year round.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture 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 min., 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 two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY PEACH JAM
This is a recipe that I found in a library book and plan to try soon. From "Perfect Preserves" by M. Dalton King.
Provided by JenSmith
Categories Strawberry
Time 1h30m
Yield 6 half-pints
Number Of Ingredients 6
Steps:
- Wash and hull the strawberries, then cut each in quarters.
- Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
- When peaches are cool enough to handle, remove the skin.
- Cut peaches in half and remove pit, then slice the fruit.
- Place the strawberries and peaches into a large pot.
- Stir in the lemon juice.
- Heat the fruit over medium heat until it begins to soften (about 10 minutes).
- Mash the softened fruit and add the sugars. (if using cinn stick, add now).
- Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
- Watch your jam carefully to prevent scorching, stirring often.
- If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
- Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
- Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
- When the jam is ready, stir in the cinnamon and remove the pot from the heat.
- Let sit for 5 minutes, then skim off all the foam.
- Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
- Wipe the rims clean, place lids and adjust the rings fingertip tight.
- Process in a hot water bath for 5 minutes.
- Cool completely, check seals and label.
- Store in a cool, dry, dark place for up to 1 year.
Nutrition Facts : Calories 630.1, Fat 0.8, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 161.2, Fiber 5.5, Sugar 153.6, Protein 2.3
STRAWBERRY - PEACH JAM
Chopped summer fruit, honey, schnapps and the merest hint of sugar (only there to dissolve the pectin) are the only players in this jar of sunshine! Try it on toast, or in between sponge cake layers!
Provided by YummySmellsca
Categories Strawberry
Time 30m
Yield 1 pint, 16 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine the strawberries, peaches, and honey.
- Bring to a boil, then reduce heat and simmer 5 minutes, until berries and peaches begin to break down.
- Stir in the schnapps and calcium water and bring back to a boil.
- Whisk the sugar and pectin together and add to the boiling liquid.
- Boil, stirring constantly, for 2 minutes.
- Can 10 minutes in a waterbath or spoon into a jar and refrigerate.
Nutrition Facts : Calories 38.9, Fat 0.1, Sodium 0.5, Carbohydrate 10.2, Fiber 0.6, Sugar 9.5, Protein 0.3
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