Full Online Books
BOOK CATEGORIES
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
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPreserving - Jam - Peach Freezer Jam
Famous Authors (View All Authors)
Preserving - Jam -  Peach Freezer Jam Post by :rjbowman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2531

Click below to download : Preserving - Jam - Peach Freezer Jam (Format : PDF)

Preserving - 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.
If you like this book please share to your friends :
NEXT BOOKS

Preserving - Jam -  Peach Jam With Pectin Preserving - Jam - Peach Jam With Pectin

Preserving - 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
PREVIOUS BOOKS

Preserving - Jam -  Papaya Jam Recipes By Becky Preserving - Jam - Papaya Jam Recipes By Becky

Preserving - Jam -  Papaya Jam Recipes By Becky
3 lb Firm-ripe papayas 3 c Sugar 1/2 c Lemon or orange juice 1 dash Salt Wash papayas, cut in halves. Scoop out seeds and discard. Scoop flesh into bowl or pan and mash with a fork or potato masher. Measure out 3 cups. Place crushed pulp into a kettle. Add sugar and lemon or orange juice. Simmer together, stirring occasionally to keep mixture from scorching, until it passes a jam test. This will take about 1 hour. Ladle jam into hot containers and seal immediately. The mixture will thicken slightly when it cools. Fills about 6
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT