Peach Preserves

Peach Preserves, Jam, Jelly, Marmalade - Pie Filling - Ice Cream - Peach Pickles







  

Peach Orange Marmalade

2 dozen peaches
3 ½ lbs. sugar
4 medium oranges


Grind peaches and oranges then
Mix in the sugar. Let it stand overnight.

Next day, boil fruit mixture to consistency of jam. Pour into 1/2 or 1 pint jars. Adjust lids.

Process in hot water bath until boiling.  Complete jar seals
 

Stir and boil for 1-2 minutes.
Remove from the heat and add the honey and lemon juice.

Bring it to a full boil again and continue to boil for about 5 minutes, stirring continually.

Ladle the mixture into hot jars. Seal with proper lids and immerse in hot water bath for 8 minutes.
Allow to cool thoroughly


Peach Kiwi Jam

2 cups crushed peaches
1 cup peeled and chopped kiwi
¼ cup lemon juice
1 pkg. Fruit Jell Pectin
½ cup light corn syrup
2 ½ cups sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon


Combine peaches, kiwi and lemon juice in a large bowl; stir well.

Slowly add the , stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add corn syrup and stir well again.

Gradually stir in sugar and spices to the fruit mixture. Jam is ready when sugar has completely dissolved.

Pour into can or freezer jars, leaving 1/2 inch headspace. Adjust caps and Let stand until set -- Up to 24 hours.
 



 
 

Peach Marmalade

3 cups peeled mashed peaches
6 oz. frozen Orange concentrate
5 cups sugar
6 oz. Fruit Jell Pectin
1 1/3 cup flaked coconut
1/2 cup slivered almonds
10 maraschino cherries-quartered

Combine peaches & orange concentrate in a very large pan. Stir in sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly.

Remove from heat and stir in Pectin, coconut, almond and cherries all at once. Then Skim off the foam with a metal spoon. Keep skimming and stirring for 7-10 minutes.

Add 1 teaspoon of butter during this time. Put in jars and seal or freeze.

*To loosen skin, dip peaches in boiling water
for 30 seconds, then submerge in cold water.
The peaches will now peel easily


Peach Raspberry Jam

9 cups mashed peaches
3 boxes frozen raspberries
¼ cup lemon juice
2 pkgs. Fruit Jell Pectin

Boil all above ingredients together.
Add 16 cups sugar.
Boil again for 4 minutes.
Ladle into Jars and Seal properly .

Joy of Jams, Jellies and Sweet Preserves by Linda Ziedrich ISBN-13: 978-1558324060






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 Jelly - No Pectin
 

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.



Spiced Peaches

3 1/2 cups peach halves --in syrup
3-6 Cinnamon Sticks -whole
1 teaspoon cloves

1 tablespoon vinegar

Combine ingredients, heat to boiling, simmer for 5 minutes, drain and chill

Enjoy and chill out. For an intoxicating deviation

I occasionally add a shot of Vodka after draining.

but before chilling

Also Try ...

Spiced Peaches - hugs.org



Pickled Peaches

6-8 lbs peaches
6 cups sugar
1 quart vinegar
4 sticks cinnamon
2 tablespoons whole crushed cloves
1 tablespoon grated fresh ginger

Tie spices in a Spice Bag. Combine sugar, vinegar and spice bag in a large saucepot; boil 5 minutes.  Drain peaches.

Cook drained peaches in boiling syrup until they can be pierced with a fork,
but don't let them turn to mush.

Remove from heat and allow peaches to set in pickling liquid overnight to plump.

Bring mixture to a boil. Remove Spice Bags. Pack peaches into hot jars, leaving 1/4 inch headspace.

Ladle hot liquid over peaches, leaving 1/4 inch headspace.
Remove air bubbles. Adjust two-piece caps.

Process 20 minutes in a boiling water canner.
 

Also Try ...

Southern Pickled Peaches  - Cookingcache.com



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 or 1.50 Oz. 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 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 abscorbic 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



Peach Ice Cream

2 cups finely chopped peaches
1 1/4 cups sugar
juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.

When the ice cream begins to stiffen add the peaches, then continue freezing until the ice cream is ready.

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