CHUNKY PEACH SPREAD
Here's a fruit spread that captures the best tastes of late summer. I like that it's low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. - Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 5
Steps:
- Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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 PRESERVES
I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".
Provided by Luby Luby Luby
Categories Low Protein
Time 3h
Yield 7 half-pint jars
Number Of Ingredients 7
Steps:
- In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
- Cover and let stand for 1 hour.
- When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
- Leave jars in hot water covered until ready to use.
- Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
- Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
- Bring to a simmer and simmer for 5 minutes, stirring frequently.
- Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
- Boil for 1 minute then remove from heat and skim off excess foam.
- Add almond extract and let mixture cool for 5 minutes, stirring frequently.
- Ladle into sterilized jars leaving 1/4" headspace.
- Wipe rims clean and place seals on jars.
- Screw on bands just to finger tight.
- Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
- Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
- Turn off fire, remove lid and let sit for 5 minutes.
- Remove and let sit undisturbed until sealed and cooled.
- Check to make sure lids have sealed and store in cool dry area.
Nutrition Facts : Calories 495.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 6.1, Carbohydrate 126, Fiber 2.1, Sugar 123.6, Protein 1.1
PEACH PRESERVES
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It's also an easy one and doesn't require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.
Provided by Matt Lee And Ted Lee
Categories condiments, dips and spreads
Time 1h45m
Yield 3 pints
Number Of Ingredients 4
Steps:
- In a food processor, chop peaches in batches to a chunky purée (about 4 1-second pulses), transfer to a 6-quart pot or dutch oven. Add sugar, lemon juice and ginger.
- Bring to a simmer over medium-high heat, stirring to dissolve sugar. Turn heat to low, and simmer 1 1/2 hours, stirring every 5 minutes.
- With a spoon, transfer the preserves to 3 pint jars. Fill jars to 1/2-inch from the rim, close the jars and let them cool. Store in refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 1 gram, Carbohydrate 73 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 69 grams
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
OLD-FASHIONED PEACH PRESERVES
Make and share this Old-Fashioned Peach Preserves recipe from Food.com.
Provided by Chef Aint Bs
Categories Very Low Carbs
Time P1DT45m
Yield 7 serving(s)
Number Of Ingredients 2
Steps:
- Slice, peel, ripe hard peaches (about 10 large).
- Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
- Sterilize canning jars.
- Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
- As mixture thickens, stir frequently to prevent sticking.
- Skim (if necessary).
- Pour hot preserves into jars, leaving 1/4-inch head space.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
- Makes about 7 half-pints jars.
Nutrition Facts : Calories 739.2, Fat 0.5, Carbohydrate 189.9, Fiber 2.9, Sugar 187.6, Protein 1.8
CHUNKY PEACH PRESERVES
Make and share this Chunky Peach Preserves recipe from Food.com.
Provided by Nana Lee
Categories Fruit
Time 1h25m
Yield 3 pints
Number Of Ingredients 4
Steps:
- Directions:.
- Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
- Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.
- Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.
- Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.
- Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 F (105 C). It will seem thin.
- Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly.
- Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars.
- Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.
Nutrition Facts : Calories 1480.9, Fat 1.1, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 381.3, Fiber 7, Sugar 372.5, Protein 4.3
CHUNKY PEACH SPREAD
This is from the 2004 TOH cookbook. It was submitted by Rebecca Baird. I have not tried it yet but wanted to submit it for safe keeping - waiting on summer and juicy ripe Fredicksburg peaches!
Provided by Tamaretta
Categories Fruit
Time 25m
Yield 3 1/2 cups, 30 serving(s)
Number Of Ingredients 5
Steps:
- Drop peaches in boiling water for 1 minutes or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches.
- In a lg saucepan, combine peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered for 5 minutes.
- Meanwhile, in a small bowl, sprinkle gelatin over cold water, let stand for 2 minutes. Remove peach mixture from heat; stir in gelatin mixture until dissolved.
- Cool for 10 minutes, then pour into jars. Refrigerate for up to 3 weeks.
Nutrition Facts : Calories 18.4, Fat 0.1, Sodium 0.5, Carbohydrate 4.4, Fiber 0.3, Sugar 4.2, Protein 0.4
CHUNKY CHERRY & PEACH PRESERVES
Out of all the jams I make, this is my grandmother's favorite. She anxiously waits for late June to come because she knows I'll put up as many batches as I can while peaches and cherries are at their peak. -Amy Seiger, McLoud, Oklahoma
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Day 1:.
- Peel and core pears. Slice or dice into pieces of desired size.
- Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
- Day 2:.
- Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
- Day 3:.
- Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
- Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
- Leave jars undisturbed for 24 hours to cool and set. Enjoy!
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