FRESH SPICED PEACH JAM
Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.
Provided by MISSKD2
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 60
Number Of Ingredients 6
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
- Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
- 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 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g
KIKI'S SPICED HABANERO PEACH JAM
I developed this recipe when I was low on funds one holiday season and needed an inexpensive gift for family and friends. I now make several batches every years at several peoples request. It has become a huge hit at bake sales as well. Don't be afraid of the fact that it has habanero peppers in the recipe. The heat is very subtle and just adds to the flavor of the jam. It's also great spread over a block of cream cheese served with crackers for an easy appetizer for parties. Try it instead of sugar in your baked bean recipe and you will not be disappointed.
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P7DT50m
Yield 80
Number Of Ingredients 11
Steps:
- Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom.
- Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. 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 jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 19.2 g, Fiber 0.1 g, Sodium 2.4 mg, Sugar 19 g
SPICED PEACH JAM
This recipe is by Janice Cole from Cooking Pleasures magazine. The peaches are accented with the sweet spices of cinnamon, cardamon, and nutmeg, creating a rich spread.
Provided by Stephanie in Pittsb
Categories Fruit
Time 50m
Yield 4 8-oz. jars
Number Of Ingredients 6
Steps:
- Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
- While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
- Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
- Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
- ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.
Nutrition Facts : Calories 695.8, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 178.1, Fiber 4.4, Sugar 173.8, Protein 2.7
SPICED PEACH AND BLUEBERRY JAM
I got this recipe from The Woman's Day Encyclopedia of Cooking, Vol. 8. A great way to use fresh peaches!
Provided by Sharon123
Categories Berries
Time 40m
Yield 6 8ounce jars
Number Of Ingredients 8
Steps:
- Peel and pit peaches.
- Force through coarse blade of food chopper.
- Wash and pick over berries.
- Combine with peaches in kettle, add water, and bring to boil.
- Cover, and simmer for 10 minutes, stirring occasionally.
- Add sugar and salt.
- Tie spices in a cheesecloth bag and add.
- Bring to boil slowly, stirring until sugar dissolves.
- Boil rapidly for 10 minutes, or until fruit is clear.
- Remove spice bag.
- Ladle into hot sterilized jars, and seal.
- Makes six 8-oz. jars.
Nutrition Facts : Calories 885.2, Fat 1.2, SaturatedFat 0.1, Sodium 198.2, Carbohydrate 226.8, Fiber 7.1, Sugar 218.2, Protein 3.5
SPICED PEACH JAM
This jam is good enough to eat out of the jar! Opening a jar in the winter is like opening a jar of summer. Try it with cream cheese as an appetizer. Makes a great glaze for just about any meat or fish, too. Add 1/4 cup red hot cinnamon candies for extra spice if desired.
Provided by Tess Geer
Categories Jams & Jellies
Time 35m
Number Of Ingredients 9
Steps:
- 1. Peel and roughly chop peaches. See how here: https://www.justapinch.com/recipes/sauce-spread/jam/peeling-fresh-peaches.html?p=2 Sprinkle with Fruit Fresh, toss to coat, and set aside.
- 2. Prepare jars, rings and water bath canner keeping jars hot. Measure out other ingredients. Snip corners off the two 3 oz pectin packets and set upright in a mug near the stove.
- 3. Combine peaches, sugar, red hots (if using), spices, lemon juice and butter (if using) in a large, heavy saucepan. Bring mixture to a full, rolling boil that cannot be stirred down. Stir and mash with a potato masher very frequently.
- 4. Once mixture has reached a boil that cannot be stirred down, quickly add pectin squeezing entire contents in all at once. Return to a hard boil stirring and mashing constantly for one minute. Remove from heat. Skim foam if necessary.
- 5. Fill hot jars leaving 1/4" headspace. Run a small spatula around the inside of each jar to disperse air bubbles and add additional jam to bring back to 1/4" headspace.
- 6. Carefully and thoroughly wipe the rim of each jar clean with a damp towel to ensure a good seal. Place rings and lids. Tighten lids to "fingertip" tightness. Process in boiling water bath for five minutes.
- 7. Remove jars to a clean dish towel and let rest for 12 hours. Check for seal. Reprocess or refrigerate and unsealed jars. Will keep in a dark cupboard for one year.
GRANDMA'S SPICED PEACH PRESERVES
This is so easy to make and makes your home smell divine! Not to mention it is fabulous as a jam or jelly, or warmed up and served over ice cream!
Provided by hdorius
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 48
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
- Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. 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 jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 126.5 calories, Carbohydrate 32.6 g, Fiber 0.1 g, Sodium 1 mg, Sugar 32.5 g
SOUTHERN COMFORT SPIKED, SPICED, PEACH JAM
A Beautiful Amber colored jam studded with golden nuggets of spiced peaches. Brown sugar and Southern Comfort giving a nice caramel flavor and warmness from the spices making it great for the holidays. That is if you can save it till then. Top some chicken, pork, toast, pancakes, brie, ice cream or cold vanilla yogurt with this. I didn't peel my peaches but if you desire them peeled just, blanch the peaches in boiling water for 30 seconds, then submerse in an ice bath, then slip off the skins.
Provided by Rita1652
Categories Fruit
Time 2h30m
Yield 9 1 cup jars
Number Of Ingredients 11
Steps:
- In a large bowl pr the saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering all ingredients.
- In a large heavy bottom saucepan combine peaches, lemon juice, pectin, cinnamon, cardamom, and nutmeg. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
- (OPTIONAL) Use a submersion blander if small pieces are desire.Avoiding the cinnamon sticks.
- Stir in white sugar.
- Return to a full rolling boil. Boil hard for (3) minutes stirring constantly.
- Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
- Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
- Place in a hot water bath covering by 1 inch of water.
- Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
- Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
- If it lifts up, it wasn't sealed properly.
- If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.
SPICED PEACH JAM (HOMEMADE)
There is Nothing that beats the Taste of "HOMEMADE JAMS". This makes a great Gift for the Shut in or any one on your gift list. HINT: Just make it extra special with Holiday fabric Cut about 2" wider than your Jar Lid and Cut and Tie a Bow and your gift is ready for that special someone.
Provided by FREDA GABLE
Categories Fruit Sauces
Time 40m
Number Of Ingredients 7
Steps:
- 1. Place all ingredients in a lge heavy pot; Stir o Mis well. Bring to Rolling BOIL over Med. High Heat. continue to Boil 15 min, Stir occasionally. Adjust your heat to maintain an even boil.
- 2. While mixture Boils, use Potato Masher to mash fruit to desired consistency. Boil an additional 5-10 min, stirring constantly, until slightly thickened & set.( you'll begin to see bottom of the pot when this happend)temp should be 221* F. REMOVE from Heat; & remove Cinnamon stick.
- 3. pour Hot into 4 (8oz) sterilized jars. Wipe the rims well of any spills on the sides of the jar rims. Cover with Jar lids.
- 4. Process in boiling water bath for 5 min. Store: @ room temp. This can be made up to a month ahead, and stored in refer. Or Store in Freezer for up to 9 months.
- 5. Tip/Hint: To test place a small plate in freezer to chill. when jam begins to thicken place a small amount on the plate, if it is slightly set and does not run on plate when tilted its ready. If its still runny on the plate, cook another 1-2 min. then Test/check again. Great on toast, even Ice crean as a topping. . . yummmy! PHOTO: this is my own photo, we like our a bit more chunky.
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