Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenJams And Jellies - Peach Jam Recipes
Famous Authors (View All Authors)
Jams And Jellies - Peach Jam Recipes Post by :national3 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3246

Click below to download : Jams And Jellies - Peach Jam Recipes (Format : PDF)

Jams And Jellies - Peach Jam Recipes

1 1/2 quarts peaches, diced
1 orange, diced and grated peel
Juice of 2 lemons
1 cup chopped maraschino cherries
6 cups Sugar

Mix all ingredients and cook until of desired consistency. Pour into hot sterilized jars; seal.

Makes 3 1/2 pints

Peach Jam
Source: Ball Blue Book Guide

2 quarts peeled and crushed peaches
1/2 cup water
6 cups sugar

Combine peaches and water in a large pot. Cook gently 10 minutes.

Add sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, then ladle into jars and seal.

Process about 15 minutes in boiling water bath.

Makes about 4 pints.

Variation: For Spiced Peach Jam, add a spice bag containing 1 tsp whole cloves, 1/2 tsp whole allspice and 1 stick of cinnamon. Remove spices before pouring jam into jars.
If you like this book please share to your friends :

Jams And Jellies - Jam -  Peach Jam With Pectin Jams And Jellies - Jam - Peach Jam With Pectin

Jams And Jellies - Jam -  Peach Jam With Pectin
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

Jams And Jellies - Jam -  Peach Freezer Jam Jams And Jellies - Jam - Peach Freezer Jam

Jams And Jellies - Jam -  Peach Freezer Jam
6 cups peeled, pitted and sliced peaches 2 cups granulated sugar or to taste 1/4 cup lemon juice or to taste 1/3 cup powdered pectin or equivalent liquid pectin (sold with canning supplies) In large Dutch oven, combine peaches, sugar, lemon juice and pectin. Mix well, making sure pectin is dissolved completely. Bring to a boil over medium-high heat, then cook until jam reaches 220 degrees on candy thermometer or falls in sheets from spoon, stirring frequently. Skim off foam that rises to the surface. Let jam cool slightly, then spoon into freezer containers, cover with lids and freeze.