Ball Blue Book Peach Or Pear Jam Recipes

PEACH HABANERO JAM

Steps:

• Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
• WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
• Split red peppers, de-seed & chop coarsely.
• Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
• Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
• Add sugar. Return to a full boil and boil hard for 2 minutes.
• Remove from heat and stir in vanilla.
• Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
• Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
• Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
• After processing, remove jars and place on a towel to cool for 12 to 24 hours.
• Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

BALL BLUE BOOK PLUM JAM

Steps:

• Never double canning recipe!
• Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
• Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
• Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
• Process 10 minutes in boiling water bath.
• Brandied Plum Jam: add 1 cup brandy to fruit mixture.
• Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.

PEACH CARDAMOM JAM

Steps:

• Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
• Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
• Add remaining sugar. Boil hard for 1 minute.
• Remove peaches from heat. Stir in cardamon and vanilla extract.
• Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.

SPICED PEAR JAM

Steps:

• Add all the ingredients to a dutch oven.
• Bring mixture to a boil and stir constantly.
• Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
• Skim off foam with a metal spoon.
• Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
• Remove air bubbles and wipe jar rims.
• Cover quickly with metal lids and screw on bands.
• Process in a boiling water bath for 10 minutes.

NO-SUGAR-NEEDED PEACH JAM

Steps:

• BRING boiling-water canner, half full with water, to a simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• Pour boiling water over flat lids in saucepan off the heat.
• Let stand in hot water until ready to use. Drain jars well before filling.
• PEEL, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepot.
• Stir in water.
• Gradually add pectin, stirring until well blended.
• BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Stir in SPLENDA® Granular.
• Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with 2-piece lids.
• Screw bands tightly.
• Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.).
• Cover; bring water to gentle boil.
• PROCESS 10 minutes.
• Remove jars and place upright on towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• ADDED INFO 3/10/07.
• Great Substitute:
• Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water.
• Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each.
• Nutrition Information Per Serving with White Grape Juice:
• 20 calories,
• 4g carbohydrate,
• 4g sugars.
• Nutrition Information Per Serving with Apple Juice:
• 15 calories,
• 3g carbohydrate,
• 3g sugars.
• Inversion Method:
• To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly.
• After 5 minutes, turn upright.
• Avoid improper lid seal by filling jars immediately with hot fruit mixture.