Peach Papaya Jam Recipes

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.

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.

FRESH PAPAYA JAM

Steps:

• Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
• Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

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.

PRETTY PEACH JAM

Steps:

• Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

PEACH PAPAYA JAM

Steps:

• Add all ingredients except lime zest to a large Dutch oven or other cooking pot.
• Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
• 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.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Add lime zest to the bubbling jam, and stir to distribute throughout the mixture.
• Spoon the 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 the jars in a water bath canner for 15 minutes. Remove and let cool completely.
• Makes about 6 (1/2 pint) jars.