Best Peach Jam With Lime Recipes

Peach Rosemary Jam image

Provided by Arlene Mobley - Flour On My Face

Time 1h10m

Number Of Ingredients 6

2 1/2 lbs fresh peaches (5-7 large)
1 teaspoon lime zest
6 tablespoons Ball Classic Pectin
1/4 cup fresh lime juice
2 sprigs four inch long fresh rosemary sprigs
5 cups granulated sugar

Steps:

Wash, peel and chop the peaches into a large bowl. Using a potato masher or the bottom of a wide glass mash the peaches and measure 4 cups.
Place the mashed peaches into a large stainless steel pot.
To the pot of peaches add the lime zest, pectin, lime juice and the rosemary. Stir well and heat until a full boil is reached.
Boil while stirring constantly for 1 minute.
Add the sugar to the pot and mix well until dissolved.
Return to a full rolling boil and boil for exactly one minute.
Remove the pot from the stove and carefully skim any foam that settles on the top.
Ladle the hot jam into canning hot jars, leaving a 1/4 inch headspace. Remove bubbles and wipe the jar rim clean with a damp paper towel.
Place a flat lid on top of the jar and screw on a band just to fingertip tight. Repeat with remaining jam filling each jar and setting aside.
Once jars are fill process for 10 minutes in a hot water bath canner.
Will make 8 half pints. See notes.

Nutrition Facts : ServingSize 1 tablespoon, Calories 36 kcal, Carbohydrate 9.3 g, Fiber 0.2 g, Protein 0.1 g

Peach Jam with Lime image

Provided by Renee Pottle

Number Of Ingredients 3

8 cups peeled,diced, slightly crushed ripe peaches
6 cups granulated sugar
1/4 cup lime juice

Steps:

Add all ingredients to a large sauce pot or Dutch oven.
Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point (220 degrees),usually between 25-45 minutes.
Spoon hot jam into prepared jars, leaving ¼ inch headspace.
Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
Process in a water bath canner for 15 minutes. Remove and let cool completely.
Makes about 7 (1/2 pint) jars

Peach Jam image

Provided by Martha Stewart

Time 1h30m

Yield Makes 3 cups

Number Of Ingredients 4

3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

Steps:

Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.