Peach Jam With Lime Recipes

PEACH ROSEMARY JAM

Steps:

• Wash, peel and chop the peaches into a large bowl. Using a potato masher or the bottom of a wide glass mash the peaches and measure 4 cups.
• Place the mashed peaches into a large stainless steel pot.
• To the pot of peaches add the lime zest, pectin, lime juice and the rosemary. Stir well and heat until a full boil is reached.
• Boil while stirring constantly for 1 minute.
• Add the sugar to the pot and mix well until dissolved.
• Return to a full rolling boil and boil for exactly one minute.
• Remove the pot from the stove and carefully skim any foam that settles on the top.
• Ladle the hot jam into canning hot jars, leaving a 1/4 inch headspace. Remove bubbles and wipe the jar rim clean with a damp paper towel.
• Place a flat lid on top of the jar and screw on a band just to fingertip tight. Repeat with remaining jam filling each jar and setting aside.
• Once jars are fill process for 10 minutes in a hot water bath canner.
• Will make 8 half pints. See notes.

GINGER-PEACH JAM (NO PECTIN NEEDED)

Steps:

• Place the peaches in boiling water for 1 minute, or until the skins loosen.
• Then plunge them in ice water.
• Slip off the skins, halve the fruit and remove the pits.
• Cut the peaches into 1 inch pieces.
• In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
• Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
• Ladle into jars and store in the fridge for up to 2 months.

PEACH JAM WITH LIME

Steps:

• Add all ingredients to a large sauce pot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point (220 degrees),usually between 25-45 minutes.
• Spoon hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
• Process in a water bath canner for 15 minutes. Remove and let cool completely.
• Makes about 7 (1/2 pint) jars