PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
PEACH JAM
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.
PEACH MARMALADE
I make this delicious peach marmalade every summer when peaches are in season. This is a must try...so delicious! Prep time includes peeling and chopping the peaches.
Provided by Kittencalrecipezazz
Categories Fruit
Time 57m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Cut the orange and lemon into quarters; remove all of the seeds.
- Slice the orange and lemon quarters crosswise into very thin slices.
- In a medium saucepan, combine fruit slices and water.
- Cover, and simmer the orange and lemon mixture for 20 minutes.
- Peel, pit, and finely chop the peaches.
- In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches.
- Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar.
- brign back to a hard boil , uncovered for 1 minute.
- Remove from heat; quickly skim off foam. stir for 7 minutes.
- Pour at once, into HOT sterilized jars, and seal.
CERTO® PEACH MARMALADE
Learn how to make CERTO Peach Marmalade from scratch! Luscious CERTO Peach Marmalade is the kind of gift that never gets re-gifted! Replace store-bought marmalade with this homemade beauty and enjoy this delectable fruit year round.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Cut orange and lemon into quarters; remove and discard seeds. Grind, finely chop or cut fruits crosswise into very thin slices. Mix ground fruit, water and lemon juice in saucepan. Cover and simmer 20 min., stirring occasionally. Peel and pit peaches; finely chop or grind peaches. Add to cooked fruit; mix well. Measure exactly 4-1/2 cups of the fruit mixture into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEACH MARMALADE
Our peach marmalade includes a lemon and an orange. The added pectin makes this marmalade easy and foolproof.
Provided by Diana Rattray
Categories Jam / Jelly
Time 55m
Number Of Ingredients 7
Steps:
- Gather the jars and lids.
- Prepare a boiling water bath canner .
- Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
- Prepare the jars for the canning process.
- Cut the orange and lemon into quarters and remove seeds.
- Cut the orange and lemon quarters crosswise into thin slices.
- In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.
- Bring a large pot of water to a boil.
- Fill a large bowl with ice water.
- Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.
- Once the peaches are warm, use a sharp knife to peel them. Pit them and chop the flesh finely.
- In an 8- to 10-quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.
- Stir the pectin into the fruit mixture and bring the fruit to a rolling boil. Stir in sugar and bring to a full rolling boil again, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat and quickly skim off any foam.
- Pour at once into hot sterilized jars and seal.
- Process in a boiling water bath canner for 5 minutes.
- Once it's open, store in the fridge and enjoy.
Nutrition Facts : Calories 88 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 21 g, Fat 0 g, ServingSize About 56 servings, UnsaturatedFat 0 g
PEACH JAM
Provided by Food Network
Yield 12 jars
Number Of Ingredients 2
Steps:
- Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
PEACH MARMALADE
This is my take on several different chutney recipes combined. This sweet and spicy marmalade pairs well with just about any meat or poultry. -Joanne Surfus, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 7 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring the vinegar, brown sugar and sugar to a boil. Add the red pepper, onion, banana pepper, raisins, ginger and salt. Place cloves and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add peaches and return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Discard spice bag. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
CERTO® ORANGE MARMALADE
Remember the best orange marmalade you ever tasted? Now you can make it at home with this easy CERTO Orange Marmalade recipe.
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers, finely chop or grind; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. Place peels, water and baking soda in saucepot. Bring to boil over high heat. Reduce heat; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover. Simmer an additional 10 min. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
PEACH ORANGE MARMALADE
Make and share this Peach Orange Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories Oranges
Time 2h25m
Yield 5 half pints
Number Of Ingredients 5
Steps:
- Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
- Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
- Take pot off of stove; skim off foam with a metal spoon.
- Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
- Cover immediately with metal lids and screw on bands tight.
- Process in boiling water bath for 15 minutes.
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