Red Ribbon Peach Jam Recipes

PEACH-CHILE JAM

Peach-Chile Jam image

This jam is reminiscent of red pepper jelly. It's fruity, sweet and slightly spicy with a defined chile flavor. Try it on a cheese plate, with pork or chicken or simply on buttered toast.

Provided by Food Network Kitchen

Categories condiment

Time 2h30m

Yield about 1 3/4 cups of jam

Number Of Ingredients 5

Ingredients

1 3/4 pounds ripe peaches (5 to 8)
3/4 cup sugar
Pinch of salt
1 red Fresno chile pepper, seeded and finely chopped
2 tablespoons golden syrup

Steps:

Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute. Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.)
Chop the peaches. Combine with the sugar, salt and chile in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes.
Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks.

GRAND CHAMPION PEACH JAM

Grand Champion Peach Jam image

I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

Provided by mary winecoff

Categories Fruit

Time 40m

Yield 6 pints

Number Of Ingredients 11

Ingredients

8 cups pitted peeled, chopped, slightly mashed peaches
4 tablespoons fresh lemon juice
6 tablespoons powdered fruit pectin
7 cups sugar
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated gingerroot
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 lemon, zest of

Steps:

Sterilize the jars, rings and lids according to manufacturer's directions.
In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
Add the pectin and return the mixture to a boil.
Stirring constantly, slowly add the sugar.
Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
Remove from the heat and skim any foam from the top of the jam.
Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
Cover with the lids and screw the bands on.
Seal the jars according to manufacturer's directions.

Nutrition Facts : Calories 987.4, Fat 0.6, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 253.9, Fiber 3.3, Sugar 250.4, Protein 1.9

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