PEACH PRESERVES
I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".
Provided by Luby Luby Luby
Categories Low Protein
Time 3h
Yield 7 half-pint jars
Number Of Ingredients 7
Steps:
- In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
- Cover and let stand for 1 hour.
- When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
- Leave jars in hot water covered until ready to use.
- Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
- Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
- Bring to a simmer and simmer for 5 minutes, stirring frequently.
- Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
- Boil for 1 minute then remove from heat and skim off excess foam.
- Add almond extract and let mixture cool for 5 minutes, stirring frequently.
- Ladle into sterilized jars leaving 1/4" headspace.
- Wipe rims clean and place seals on jars.
- Screw on bands just to finger tight.
- Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
- Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
- Turn off fire, remove lid and let sit for 5 minutes.
- Remove and let sit undisturbed until sealed and cooled.
- Check to make sure lids have sealed and store in cool dry area.
Nutrition Facts : Calories 495.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 6.1, Carbohydrate 126, Fiber 2.1, Sugar 123.6, Protein 1.1
PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
PEACH PRESERVES
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It's also an easy one and doesn't require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.
Provided by Matt Lee And Ted Lee
Categories condiments, dips and spreads
Time 1h45m
Yield 3 pints
Number Of Ingredients 4
Steps:
- In a food processor, chop peaches in batches to a chunky purée (about 4 1-second pulses), transfer to a 6-quart pot or dutch oven. Add sugar, lemon juice and ginger.
- Bring to a simmer over medium-high heat, stirring to dissolve sugar. Turn heat to low, and simmer 1 1/2 hours, stirring every 5 minutes.
- With a spoon, transfer the preserves to 3 pint jars. Fill jars to 1/2-inch from the rim, close the jars and let them cool. Store in refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 1 gram, Carbohydrate 73 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 69 grams
LORD GREY'S PEACH PRESERVES
Provided by Kevin West
Categories Condiment/Spread Tea Fruit Mother's Day Peach Summer Anniversary Shower Edible Gift Potluck Boil Bon Appétit
Yield Makes 2 pints
Number Of Ingredients 4
Steps:
- Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3" slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
- Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don't run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
COUNTRY PEACH PRESERVES
Steps:
- Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon and drain the pot. Remove peaches immediately to a large bowl of cold water.
- Peel the skin, cut the peaches into quarters and remove pits.
- Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
- Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
- Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
- As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won't spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish. (Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
- The last time you bring it to a boil you will want to transfer it to sterilized jars while it's boiling hot.
- Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
- Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.
GRANDMA'S SPICED PEACH PRESERVES
This is so easy to make and makes your home smell divine! Not to mention it is fabulous as a jam or jelly, or warmed up and served over ice cream!
Provided by hdorius
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 48
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
- Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 126.5 calories, Carbohydrate 32.6 g, Fiber 0.1 g, Sodium 1 mg, Sugar 32.5 g
PEACH-BLUEBERRY PRESERVES
As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 4 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
OLD-FASHIONED PEACH PRESERVES
Make and share this Old-Fashioned Peach Preserves recipe from Food.com.
Provided by Chef Aint Bs
Categories Very Low Carbs
Time P1DT45m
Yield 7 serving(s)
Number Of Ingredients 2
Steps:
- Slice, peel, ripe hard peaches (about 10 large).
- Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
- Sterilize canning jars.
- Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
- As mixture thickens, stir frequently to prevent sticking.
- Skim (if necessary).
- Pour hot preserves into jars, leaving 1/4-inch head space.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
- Makes about 7 half-pints jars.
Nutrition Facts : Calories 739.2, Fat 0.5, Carbohydrate 189.9, Fiber 2.9, Sugar 187.6, Protein 1.8
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