PEACH RUM PRESERVES T-R-L
Timing does not include overnight standing of fruit or cooling time. No pectin used. This recipe yields about 6 half-pint jars.
Provided by Nana Lee
Categories Fruit
Time 45m
Yield 6 half pt jars
Number Of Ingredients 5
Steps:
- In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
- Cover and let stand at room temperature six hours or overnight.
- Wash jars and lids in hot, soapy water.
- Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
- Prepare lids according to manufacturer's directions.
- Pour the fruit mixture into a large saucepan or Dutch oven.
- Bring to a boil over medium-high heat.
- Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking.
- If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
- Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted.
- (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)
- Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
- Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
- Top with lids and process for 15 minutes in a boiling-water bath.
- Cool jars completely on a dish towel before labeling and storing.
PEACH AND PEAR PRESERVES WITH RUM AND CINNAMON
Provided by Eva Kosmas Flores
Time 40m
Number Of Ingredients 10
Steps:
- Add the remaining spices, sugars, and rum. Mix well. Bring the mixture to a rapid boil once again, then cook for another two minutes, stirring constantly. Remove the pot from the heat and continue stirring for another 4 minutes. Then pour the preserves into the sterilized jars, leaving 1 cm of head space. Seal them tightly and submerge the sealed jars in boiling water for 10 minutes. Remove the jars from the water using tongs and allow to cool to room temperature before serving. After opening, keep jars refrigerated.
PEACH FLAMBE WITH RUM
Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.
Provided by Jacques Pepin
Categories dessert
Time 15m
Yield Six servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
- In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 32 grams, TransFat 0 grams
PEACH JAM WITH BROWN SUGAR AND RUM
This is a dark, chunky peach preserve that's great on vanilla ice cream. Prep time doesn't include soaking overnight.
Provided by Chilicat
Categories Fruit
Time 1h5m
Yield 6 half-pints
Number Of Ingredients 5
Steps:
- In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
- Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.
- Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
- Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.
Nutrition Facts : Calories 664.2, Fat 0.4, Sodium 21.6, Carbohydrate 154.3, Fiber 2.4, Sugar 151, Protein 1.5
PEACH CONSERVE
Make and share this Peach Conserve recipe from Food.com.
Provided by Suzie_Q
Categories Fruit
Time 1h35m
Yield 8 half pints, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
- Stir in salt. Measure bulk of fruit and add equal amount of sugar.
- Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
- Add cherries just before filling jars.
- Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 205.6, Fat 0.9, SaturatedFat 0.1, Sodium 147.8, Carbohydrate 52.6, Fiber 7.8, Sugar 44.2, Protein 3.4
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