Peach Papaya Jam Recipes

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FRESH PAPAYA JAM



Fresh Papaya Jam image

I have a tree in my backyard and needed to get the large papayas used up. So here is a delicious jam recipe.

Provided by Angel

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

Time 5h5m

Yield 64

Number Of Ingredients 4

5 cups mashed ripe papaya
¼ cup orange juice
1 ⅓ (1.75 ounce) packages dry pectin
5 cups white sugar

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.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 16.3 g

PEACH JAM



Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

8 to 10 pounds peaches
8 pounds sugar

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 JAM



Peach Jam image

There are many different varieties of peach, but the main distinction is between clingstone and freestone. You can use either for this recipe: The peaches will cook down into jam, so how well you cut the fruit or separate it from the pit isn't a concern. To boost the citrusy tartness, try adding a few strips of lemon peel (discard them when you take out the cloves).

Provided by Food Network Kitchen

Time 35m

Yield 2 cups

Number Of Ingredients 5

1 cup sugar
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
2 cloves
4 large ripe peaches, peeled, pitted and coarsely chopped (about 2 pounds)

Steps:

  • Put the sugar, 2 tablespoons of the lemon juice, vanilla and cloves in a heavy, nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
  • Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high, and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15 to 20 minutes, depending on ripeness of the peaches. Check the pan midway, you may need to lower the temperature to medium if the mixture starts to brown.
  • Crush the peaches with a potato masher, until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks.

PRETTY PEACH JAM



Pretty Peach Jam image

This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. -Theresa Beckman, Inwood, Iowa

Provided by Taste of Home

Time 40m

Yield 13 cups.

Number Of Ingredients 7

8 medium peaches, peeled and cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (8 ounces each) crushed pineapple, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1-3/4 ounces each) powdered fruit pectin
10 cups sugar

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.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

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

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

PEACH JAM



Peach Jam image

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes 3 cups

Number Of Ingredients 4

3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

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 PAPAYA JAM



Peach Papaya Jam image

Combine peaches with papaya and other tropical flavors foran easy jam recipe.

Provided by Renee Pottle

Number Of Ingredients 6

2 cups peeled,seeded, chopped papaya
3 cups peeled,pitted, chopped peaches
1/4 cup lime juice
1 teaspoons ground ginger
4 cups granulated sugar
zest from one lime

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.

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Top Asked Questions

How do you make papaya and pectin Jam?
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.
How do you make Peach Jam?
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.
How to make spicy peaches and jalapeno Jam?
To the pot with the peaches, add the sugar, 2 TBSP lemon juice, cider vinegar, lemon zest, ginger, and pectin. Stir to combine, and let sit for 10-15 minutes to macerate. Meanwhile, prep your jalapenos. Remove the stems, and cut the peppers in half lengthwise. If you want a spicy jam, leave all of the seeds and veins in the peppers.
What kind of peaches do you use for jam?
Peach Jam. There are many different varieties of peach, but the main distinction is between clingstone and freestone. You can use either for this recipe: The peaches will cook down into jam, so how well you cut the fruit or separate it from the pit isn't a concern.

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