Easy Peach Jello Jam Recipes

AUNT PATSI'S EASY PEACH JAM

Aunt Patsi's Easy Peach Jam image

I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place.

Provided by bethanylanell

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 12h52m

Yield 60

Number Of Ingredients 5

Ingredients

2 ½ pounds fresh peaches
5 cups white sugar
3 (3 ounce) packages peach gelatin
2 teaspoons lemon juice
½ teaspoon almond extract

Steps:

Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. 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 in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 21.3 g, Protein 0.4 g, Sodium 16.2 mg, Sugar 21.2 g

ZUCCHINI PEACH JELLY

Zucchini Peach Jelly image

I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio

Provided by Taste of Home

Time 20m

Yield 7-1/2 pints.

Number Of Ingredients 5

Ingredients

6 cups shredded peeled zucchini (about 4 medium)
6 cups sugar
2 tablespoons lemon juice
1 can (8 ounces) crushed pineapple with juice
2 packages (3 ounces each) peach or orange gelatin

Steps:

In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

PEACH JAM

Peach Jam image

Make and share this Peach Jam recipe from Food.com.

Provided by Diana Adcock

Categories Fruit

Time 1h

Yield 8 half pints

Number Of Ingredients 3

Ingredients

5 lbs peaches
3 teaspoons lemon juice
5 cups sugar

Steps:

Wash, peel, pit and chop peaches-you want 10 cups.
Place all ingredients in a large glass bowl and let stand for 1 hour.
Transfer to a large stainless or enamel pot.
Bring to a full boil.
Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
Remove and skim off foam.
Ladle into clean hot jars leaving 1/4 inch head space.
Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 594.7, Fat 0.7, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 152.2, Fiber 4.3, Sugar 148.6, Protein 2.6