PEACH PINEAPPLE JAM
This is SO yummy! The nice touch of the maraschino cherries gives it a nice taste and makes the jam pretty as well. This looks wonderful in gift baskets!
Provided by QueenJellyBean
Categories Fruit
Time 35m
Yield 7 half pint jars, 112 serving(s)
Number Of Ingredients 6
Steps:
- In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
- Add pectin and mix together.
- Over medium high heat, bring to a boil stirring constantly.
- Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
- When it reaches the full rolling boil, boil for 4 minutes.
- Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
- If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
- After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
- If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.
Nutrition Facts : Calories 42.9, Sodium 1.1, Carbohydrate 11.1, Fiber 0.1, Sugar 10.5, Protein 0.1
PRETTY PEACH JAM
This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. -Theresa Beckman, Inwood, Iowa
Provided by Taste of Home
Time 40m
Yield 13 cups.
Number Of Ingredients 7
Steps:
- Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH SPICED PEACH JAM
Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.
Provided by MISSKD2
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g
PEACH-PINEAPPLE PRESERVES RECIPE - (3.5/5)
Provided by á-170456
Number Of Ingredients 7
Steps:
- Peel, pit and large dice peaches. Put cut peaches into water containing ascorbic acid so that peaches won't darken, until all peaches are cut up. Rinse peaches and put into heavy saucepan. Add undrained pineapple, lemon juice, sugar and spices. Bring to a boil, dissolving sugar. Turn head down and cook at a slow boil until preserves are thick and translucent. Remove from heat, removing any foam with a metal spoon. Ladle into hot jars, clean rims, seal. Process in water bath canner for 10 minutes. This recipe yields 5 to 6 pints
PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
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