Hot Peach Jam Recipes

EASY HOMEMADE PEACH JAM RECIPE (NO PECTIN)

Steps:

• Add peaches and lemon juice to medium saucepan. Bring to boil over med-high heat, using a spatula or masher to crush peaches to desired consistency.
• Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
• Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes - jam should stick to spoon when lifted and turned sideways.)
• Let the peach preserves cool, if you find the jam is not at the consistency you desire, you can bring the peaches back to boiling for about 10 minutes and then let it cool again.

PEACH JAM

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.

EASY HOMEMADE PEACH JAM (NO PECTIN)

Steps:

• Bring the peaches and lemon juice to boil in a large pot over medium high heat. Use a spatula or the back of a wooden spoon to crush peaches to your desired consistency.
• Turn the heat down to medium. Add the sugar and bring the peach jam back to a boil, stirring frequently until it has reduced and coats the back of a spoon when you lift it and turn.
• With a ladle, spoon the jam into jars.
• This jam tastes great on freshly toasted bread.

PEACH-HOT PEPPER JAM

Steps:

• Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
• Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
• Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. 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 sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; 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 centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PEACH JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
• Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.
• Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

PEACH JAM

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 AND PEPPER JAM

Steps:

• Place peaches in a large, non-reactive pan. Combine peppers, lemon rind, cider vinegar and pectin powder with fruit in pan. Stir well to combine. Place on the stove-top over high heat and stir until the mixture comes to a full boil. Stir in sugar and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon and discard. Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim.
• Refrigerate in jars for short-term use.

HOT PEACH JAM RECIPE

Steps:

• In a large sauce pan, crush the chopped peaches. Add in the lemon juice, diced pepper, and habanero pepper sea salt. Bring to a boil and then let simmer, stirring frequently. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you'll hear a popping noise as they do). Makes 7 eight-ounce jars.

EASY RED PEPPER JAM

Steps:

• Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
• Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
• Prepare three one-cup capacity jars by cleaning well.
• When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.

HOW TO MAKE PEACH JAM

Steps:

• In a large sauce pot combine 2 2/3 cup crushed, peeled peaches,2 tablespoons fresh lemon juice, 3 1/3 cups white sugar, rind of a lemon. Stir to combine.
• Over medium high heat, bring the jam to a full rolling boil. Stir to prevent scorching.
• Once the jam has come to a full rolling boil that does not subside when stirred, continue to stir fir 1 minute.
• After the 1 minute at a full rolling boil, add 1/2 Tablespoon of butter. This will help to reduce the foam.
• Add 3 tablespoons of powder pectin to the pot and stir to combine.
• Bring the jam back to a full rolling boil for 1 minute. Be sure to stir the entire time to prevent burning.
• After the minute of rolling boil, remove the lemon rind.
• Skim off the foam or scum off the top of the jam.
• The jam is now ready to be jared.
• How to can peach jam.
• Sterilize canning jars in boiling water,
• Ladle the hot jam into the hot jars leaving 1/4 inch between the top of the jam and the top of the jar.
• Wipe down the rim of each jar to remove any stickiness.
• Place a new, clean lid on each jar.
• Finger tighten a clean ring on each jar of jam.
• Carefully lower the jars into a boiling water bath on the stove.
• Boil for 10 minutes.
• After processing, carefully remove from the water bath and place the jars on a heat safe surface.
• Allow to come to room temperature before removing the rings.
• Store in a cool dry place for up to a year.
• Once the jam is open, store in the refrigerator.