The Best Natural Peach Jam Or Filling Recipes

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PEACH JAM



Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

8 to 10 pounds peaches
8 pounds sugar

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.

THE BEST NATURAL PEACH JAM OR FILLING



The Best Natural Peach Jam or Filling image

This peach jam uses only real ingredients, no store-bought pectin. The apple provides natural pectin (especially the seeds and peel) and gives the jam a nice, firm consistency. The color is beautiful, too. Feel free to exchange the peaches with other stone fruits or berries. This makes great gifts, too. Of course, the best jam is made from Texas peaches, but I'm sure any sweet, fresh peaches will be just dandy.

Provided by TexasJG

Categories     Jams and Jellies

Time 13h15m

Yield 32

Number Of Ingredients 5

4 pounds fresh peaches, peeled and chopped
2 pounds cane sugar
1 large apple with peel and core, cut into 8 wedges
2 lemons, juiced
¼ cup water

Steps:

  • Heat four 8-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
  • Combine peaches, sugar, apple, lemon juice, and water in a large pot over high heat. Bring to a boil, stirring constantly. Cook until peaches soften and mixture thickens, about 20 minutes. Mash peaches with a potato masher. Continue cooking until a small amount of jam dropped on a plate stays in place and doesn't run, 5 to 10 minutes more.
  • Remove apple wedges and seeds with a slotted spoon.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. 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 in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. 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, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 31.5 g, Fiber 0.2 g, Sodium 2.1 mg, Sugar 31.2 g

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