Peacharita Jam Recipes

PINA COLADA JAM

Steps:

• Rinse 7 half-pint jars and lids with boiling water. Dry thoroughly. , In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids., Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

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:

• 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.

PEACHARITA JAM

Steps:

• Prepare canning jars and lids and bring water in water bath canner to a boil.
• In an 8-quart stainless-steel stockpot, combine peeled peaches, lime juice, tequila and triple sec. Gradually stir in sugar and butter, if using. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.
• Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for one minute.
• Remove pot from heat and skim off any foam. Let jam cool in the pot for five minutes, stirring occasionally.
• Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
• Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes.
• Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

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.

PEAR VANILLA JAM

Steps:

• Peel, core and quarter the pears. (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.).
• Drain the pears, and transfer them to the work bowl of a food processor. Pulse them a few times. You're looking to get them chopped, not to puree them.
• Grate a couple pinches of fresh nutmeg over the sugar.
• Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
• Simmer 40 minutes. You may have to stir frequently to prevent burning.
• Remove the mixture from the heat, and stir in the vanilla extract.
• Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
• Process in boiling water for 10 minutes.