Peach Preserves Recipes

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PEACH PRESERVES



Peach Preserves image

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

5 cups diced ripe firm peaches (8-12 peaches, depending on size)
4 tablespoons lemon juice
4 cups granulated sugar, divided
1 teaspoon cinnamon
1 teaspoon butter
1 (3 ounce) package liquid pectin
1 teaspoon almond extract

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 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.

OLD-FASHIONED PEACH PRESERVES



Old-Fashioned Peach Preserves image

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

2 quarts peaches
6 cups sugar

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

NO-SUGAR PEACH PRESERVES



No-Sugar Peach Preserves image

Delicious peach preserves/jam for those watching carbs or for diabetics.

Provided by JAYDA

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

Time 2h45m

Yield 24

Number Of Ingredients 4

3 cups peeled and chopped peaches
¾ cup water
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
½ cup sucralose sugar substitute (such as Splenda®)

Steps:

  • Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use.
  • Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
  • Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
  • Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.

Nutrition Facts : Calories 24 calories, Carbohydrate 5 g, Sodium 0.9 mg, Sugar 5 g

PEACH PRESERVES



Peach Preserves image

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

12 fresh peaches, pitted and chopped
4 ½ cups white sugar
1 (2 ounce) package dry pectin

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

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PEACH PRESERVES - COUNTRY LIVING
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2007-06-25  · Peach Preserves. Jun 25, 2007 Courtesy of the Company. This recipe comes to Country Living from chef and author Norma Jean Darden. To see more of Norma Jean's recipes, check out her classic cookbook, Spoonbread & Strawberry Wine. Published more than 25 years ago and still in print, it's a wonderful collection of southern heritage recipes …
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  • Add the peaches and cook over medium heat until the syrup is clear and slightly thickened, and the peaches are tender — 8 to 10 minutes.
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COUNTRY PEACH PRESERVES RECIPE - NATASHASKITCHEN.COM
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2012-08-26  · Cooking the Preserves: 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 …
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2021-06-04  · Pour the lemon juice into a large, heavy bottomed sauce pan. Peel, pit and chop the peaches into small, bite-size chunks. Add the peaches to the lemon juice as you chop, stirring with each addition to coat the peaches …
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  • Pour the lemon juice into a large, heavy bottomed sauce pan. Peel, pit and chop the peaches into small, bite-size chunks. Add the peaches to the lemon juice as you chop, stirring with each addition to coat the peaches in the lemon juice which will prevent them from browning.
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THE BEST HOMEMADE PEACH JAM | BAREFEET IN THE KITCHEN
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HOW TO CAN PEACH JAM WITHOUT PECTIN. : TASTE OF SOUTHERN
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