Peach Jam With Lime Recipes

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

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.

PEACH JAM

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.

CINNAMON PEACH JAM (WATER BATH)

Steps:

• Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add entire meaure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.
• Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth ot remove any residue.
• Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.
• Remove jars from canner and set upright on a towel to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed! If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or reprocess for thte full lenght of time using a new lid.

GINGER-PEACH JAM

Steps:

• Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full 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. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

AUNT PATSI'S EASY PEACH JAM

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.