Peach Rum Preserves T R L Recipes

PEACH PRESERVES

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.

PEACH RUM PRESERVES T-R-L

Steps:

• In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
• Cover and let stand at room temperature six hours or overnight.
• Wash jars and lids in hot, soapy water.
• Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
• Prepare lids according to manufacturer's directions.
• Pour the fruit mixture into a large saucepan or Dutch oven.
• Bring to a boil over medium-high heat.
• Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking.
• If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
• Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted.
• (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)
• Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
• Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
• Top with lids and process for 15 minutes in a boiling-water bath.
• Cool jars completely on a dish towel before labeling and storing.

PEACH RUM SAUCE

Steps:

• Combine all ingredients in a large stainless or enamel pot.
• Bring to a boil, stirring until sugar dissolves.
• Boil gently stirring often until thick-around 20-30 minutes.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

PEACH FLAMBE WITH RUM

Steps:

• Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
• In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.