Peach Jelly - No Pectin
Adapted from
Using juicy stone free peaches,
pare and quarter them.
Scald them in a shallow pan of
water, drain and mash them, not quite like potatoes,
leave some chunks. Drain off the Juice and pass it
through a jelly bag
For every pint of juice allow a
pound of sugar, and some of the kernels {or pulp}.
Having broken up the kernels and
boiled them by themselves for a quarter of an hour
in just as much water as will cover them, strain off
the water, and add it to the juice that you passed
through a jelly bag.
Mix the juice with the sugar, when
it is melted, boil both together about fifteen
minutes, till it becomes a thick jelly. Skim
it well when it's boiling.
Test for jelly setting point
Setting point is reached when the
boiling liquid begins to clots. There are various
ways to check for setting.
1.} Dip a long wooden spoon into
the pan and hold it up so you can see the liquid run
off. If it starts to form flakes as it drops,
setting point has been reached.
2.} Pour a spoonful of the hot
mass on to a plate and refrigerate for 10-15
minutes. Push the edges of the jam with your index
finger, it is set when it all wrinkly and crinkly.
Always test for setting point at the time the recipe
suggests, if not set continue to cook checking every
5 minutes. Don’t overcook.
Peach Banana Jam
1 cup fully ripe bananas
½ cup drained/chopped maraschino cherries
6 cups sugar
3 ¼ cups fully ripe peaches
2 tbsp. lemon juice
1 box {1.50 to 1.75 Ounces}
Fruit Jell Pectin
Mash bananas and peaches. Add cherries and lemon
juice,
mix well. Stir into fruit.
Cook on high heat until fruit comes to a rolling
boil.
Immediately add sugar, ..stirring until mixture
comes to
a rolling boil again, stirring constantly, boil for
1 minute.
Remove from heat, skim foam with a metal spoon.
Cool slightly Prevent fruit from floating.
Immediately ladle into hot sterilized jars, filling
to 1/2 inch from top. Seal Properly.
Peach Preserves
This is a very simple Recipe, nobody should be able
to mess it up - not even you.
12 lb. sliced ripe peaches {Not over
ripe}
5 lb. sugar
1 pt. vinegar
Take peach seed out, but leave peelings on. Cut into
slices.
Place in a pan, add sugar and vinegar. Cook until
tender. Pack in jars and seal.
Peach Pie Filling
12 large Peaches
1 cup + 2 tbsp. lemon juice
5 cups sugar
3-3/4 cups water
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg
Peel, pit, and slice peaches.
Place peach slices in water containing ascorbic
acid, until all peaches are sliced.
This will prevent browning of the
fruit which can occur rather rapidly
Combine lemon juice, water, sugar, cinnamon, cloves,
and nutmeg in a large saucepan.
Stir and cook over medium heat
until mixture boils. Drain peaches and add to syrup
mixture. Cook for 3 minutes.
Pour into hot jars, release air bubbles, clean jar
rims, and seal.
Process quart jars in a boiling water bath canner[1]
for 30 minutes. Makes 5 quarts
I
personally prefer Fruit juice syrups which require no
preparation. Simply fill a freezer bag with prepared
peaches and enough juice to completely cover the fruit.
.
Combine sugar, vinegar and spice bag in a large
saucepot; boil 5 minutes. Drain peaches.