Year Round Spiced Peach Jam In Your Bread Machine Recipes

YEAR 'ROUND SPICED PEACH JAM (IN YOUR BREAD MACHINE)

Steps:

• Attach kneading blade in the bread pan.
• Place ingredients into the bread pan in the following order: sugar, pectin, peaches, cloves, nutmeg, and lemon juice.
• Place bread pan in bread machine and close lid.
• Plug bread machine in and select "jam" program.
• Press start.
• When jam cycle is complete, open lid and using oven mitts, take pan out of bread maker - BE CAREFUL! IT'S VERY HOT!
• Let jam cool.
• Carefully pour jam into container(s) and cover and refrigerate to set.
• Jam will keep in refrigerator for 2-3 weeks. Canning is a good idea too!

FRESH SPICED PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• 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.

PEACH JAM QUICK BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour two 9x5 inch loaf pans and set aside.
• In a large mixing bowl stir together the flour, salt, soda, cinnamon and nutmeg and set aside.
• In the large bowl of an electric mixer beat the sugar and shortening on high speed until light and fluffy.
• Beat in the eggs, one at a time, beating one minute after each addition.
• Add the jam and vanilla and mix well.
• Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition.
• Pour the batter into the prepared loaf pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
• Place the pans on a rack for 10 minutes.
• Remove the bread from the pans and let cool completely on the rack.

SPIKED PEACH JAM WITH GINGER

Steps:

• Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur, adding more to taste.
• Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.