Peachfonduecanningrecipe
PEACH FONDUE--CANNING RECIPE
Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam.
Provided by Diana Adcock
Categories Fruit
Time 45m
Yield 7 8 ounce jars
Number Of Ingredients 5
Steps:
- Prepare canner, lids and jars.
- In a large stainless steel saucepan combine peaches, lemon juice and sugar.
- Over high heat stirring constantly bring to a full rolling boil that cannot be stirred down.
- Stir in pectin.
- Boil hard, stirring constantly for 1 minute.
- Stir in chocolate liqueur.
- Remove from heat and skim off foam if needed.
- Ladle hot jam into hot jars leaving 1/4 inch head space.
- Wipe rim, center lid, adjust band and screw down to finger tip tight.
- Place jars in boiling water bath canner.
- Process 10 minutes.
- Remove lid and let stand in canner for 5 additional minutes.
- Remove jars, cool and store.
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- Sterilize Jars: Wash jars with warm water and dish soap. Rinse with scalding hot water. Line the base of a large stockpot with either a canning rack or make your own by lining the bottom with canning jar rings.
- Blanch and Shock Peaches: Bring a large stockpot full of water to a boil. Fill a large bowl with ice water. Cut a small X on the bottom of each peach and add them to the boiling water.
- Peel and Slice Peaches: Peel the peaches using either your fingernail or a small paring knife, pulling the skin from the X you created earlier. Slice the peaches into wedges and discard the pit.
- Add to Jars: Divide the peaches between your jars (about one jar per pound of peaches). Then, fill the jars, leaving about one inch of space at the top.
- Make Simple Syrup: In another medium pot, bring 8 cups of water to a simmer. Add sugar and stir until dissolved.
- Add Syrup: Pour the simple syrup over the peaches in each jar. Leave about ¼ to ¾ of an inch of space from the top of the jar. Allow the syrup to settle towards the bottom of the jar.
- Seal: Add your canning rack to a large stockpot. Fill the pot about halfway with water or until the tops of the jars are covered. Bring the water to a boil and carefully add each jar on top of the rack, using the tongs.
- Remove Jars and Cool: Place a large dish towel or rag on the countertop. After the time is up, use the tongs to carefully lift the jars and place them on the towel.
- Test Sealing: Once the jars have cooled, make sure they are properly sealed. To do so, simply press on the center of the lid. If it pops back, it didn't seal properly.
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