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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Peach And Almond Jam
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Jams And Jellies - Jam -  Peach And Almond Jam Post by :deals Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1880

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Jams And Jellies - Jam - Peach And Almond Jam

4 cups fienly chopped unpeeled peaches (about 3 lb.)
1/2 cup chopped blanched almonds
1/4 cup lemon juice
7 cups (about 3 lb.) sugar
1/2 bottle liquid fruit pectin (does not give ounces)
1/4 tsp. almond extract


Peaches may be ground, finely chopped, or blended in an electric mixer. Measure 4 cups into heavy kettle.
Stir in almonds, lemon juice and sugar. Place over high heat and stir constantly until the mixture comes to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.

Immediately stir in pectin and extract. Skim off foam. Stir and skim for 5 minutes to preven floating fruit.
Ladle into hot sterilized jars and cover with a thin layer of melted paraffin wax. Store in a dry, dark, cool place for at least 2 weeks before using.

Makes 5 or 6 pints.

Source: New York Times Heritage Cookbook
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2 qt. peaches, peeled and sliced (about 10 large) 1/2 cup finely chopped fresh jalapeno peppers (use seeds if you want it hotter) 6 c. sugar Combine peaches, jalapenos and sugar; let stand 12 to 18 hours in cool place. Bring fruit and sugar mixture to a boil, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim, if necessary. Pour hot preserves into hot jars, leaving 1/2" head space. Wipe jar rims and adjust lids. Process 10 minutes in boiling water bath.
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4 cups peeled peaches 3 to 4 tsp. liquid artificial sweetener (Saccharin) 1 Tbsp. lemon juice 1/2 tsp. ascorbic acid 13/4-ounce package powdered fruit pectin Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice, and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers, cover, and freeze. Thaw for use; then keep refrigerated and use within 4 weeks. Yield—3 half-pint jars
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