Saturday, September 27, 2008

Peach Jam


My friend Kim is pregnant and has been craving fruit, so her family keeps bringing her loads of it. She has generously shared this bounty with me and gave me a ton of peaches. What do you do when you have a lot of fruit on hand - make jam!

This is hands down my favorite jam recipe. Very easy to make and it tastes wonderful!

PEACH JAM
  • 3 cup diced, peeled peaches
  • 3 cup sugar
  • 1 (8 oz.) can crushed pineapple with juice
  • 1 small package peach Jello
Bring peaches, sugar and pineapple to boil. Cook, stirring for 10 minutes. I like my jam more smooth than chunky, so at this point I used an immersion blender and blended until smooth. Remove from heat and add Jello. Stir and pour into containers. Freeze.

3 comments:

Mommy's Kitchen said...

Hi Lisa its Tina from Mommys Kitchen. I wanted to email you this information but i couldnt find your email addy. Here is the recipe for the peach preserves with fresh peaches. Plus a recipe for Peach Butter.

Peach Preserves
(Makes about 7 half pints)

10 large peaches
6 Cups sugar

Use hard, ripe peches. Wash peaches, Dip them in boiling water for 30-60 seconds until skins loosen. Then, dip them quickly in cold water and slip off skins. Cut in half, remove pits, and cut them in slices. Combine peaches and sugar in a large, thick-bottom saucepan and let htem sit for twelve to eighteen hours in a cool place. Then, heat peach mixture slowly to a boil, stirring often to prevent sticking. Boil gently until fruit is clear and syrup is thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from ehat nad quickly skim off foam, if neccesary. Fill hot jars immediatelyw ith peaches, leaving 1/4 inch head space. Add boiling syrup to cover peaces, leaving same 1/4 inch head space. Wipe jar rims and apply lids.
Process in boiling water bath.
Half pints, 5 minutes.
Pints, 10 minutes.

Peach Butter
(Makes about 8 half pints)

18 medium sized peaches
4 cups sugar

Use fully ripe peaches that have no insect or disease damage. Wash peaches and dip in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut peaches in half, remove pits, and chop. Place in large, thick bottom sauce pan and cook until soft, adding only enough water to prevent sticking. Press peaches through a sieve or food mill. Mreasure pul. Place two quarts peach pulp in saucepan. Add sugar and cook until butter is thick and has taken on a glossiness or sheen. As mixture thickens, stir frequently to prevent sticking. Fill hot jars immediately with the butter, leaving a 1/4 inch head space. Wipe jar rims and apply lids.


Process in boiling water bath.
Half pints, 5 minutes
Pints, 10 minutes

The Barnharts said...

I can't wait to try this! I love your blog and am not good in the kitchen but your blog might just be able to help me!

Mommy's Kitchen said...

Umm this looks so simple. I have really been hit with the canning bug. I think i will try this recipe next time.

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