RASPBERRY PEACH JAM
One of my favorite homemade jams. A summery fresh taste and easy to make. Store jars in a cool, dark area.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h11m
Yield 120
Number Of Ingredients 6
Steps:
- Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
- Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
- Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
- Pack jam into hot jars, filling to within 1/4 inch of the top. 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 2 inches apart into the boiling water using a holder. 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 place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 72.4 calories, Carbohydrate 18.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 18.1 g
RASPBERRY PEACH JAM
While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! -Patricia Larsen, Leslieville, Alberta
Provided by Taste of Home
Time 50m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY CHAMPAGNE
Provided by Food Network Kitchen
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.
RASPBERRY PEPPER GLAZED HAM
This looks like a nice tasty glaze for your ham. I like the ideal of the CHIPOLTE peppers. I haven't tried this one yet but it sounds SOOOO good I needed to save it! Hope you enjoy! Compliments of BHG
Provided by Chef Decadent1
Categories Ham
Time 2h
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place 10 lb cooked ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree . Allow 1-1/2 to 2-1/4 hours.
- Meanwhile, in a saucepan, stir together seedless raspberry preserves, vinegar, minced garlic,chipolte peppers (these are taken from a can and they are called canned whole chipolte pepper in adobo sauce, you will use 3 of these peppers after they have been drained and chopped).Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
- Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns (cracked). Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
- To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings. Decorate your serving dish with fresh raspberries and fresh herbs if your like!
Nutrition Facts : Calories 858.4, Fat 49.9, SaturatedFat 18.3, Cholesterol 266.3, Sodium 179.9, Carbohydrate 20.9, Fiber 0.4, Sugar 14.6, Protein 76.2
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- Preheat oven to 325 degree F. If desired, score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, flat side down, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the thickest portion of the meat, making sure bulb does not touch bone. Bake in preheated oven for 1-1/2 hours. Meanwhile, prepare Raspberry Sauce.
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