Peach Jam Flavored With Rose And Cinnamon Recipes

Steps:

• Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add entire meaure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.
• Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth ot remove any residue.
• Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.
• Remove jars from canner and set upright on a towel to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed! If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or reprocess for thte full lenght of time using a new lid.

Steps:

• Pit the peaches and weight 600 grams. Puree them in the food processor.
• Put into suited pot. Add super gelling sugar and cinnamon stick.
• Bring to a boil over medium high heat stirring it to prevent from sticking.
• Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the cinnamon stick.
• Add lemon juice and rose water. Mix.
• Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
• NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.