Blushing Peaches Recipes

BLUSHING PEACH JAM

Steps:

• In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

BLUSHING PEACH JAM

Steps:

• To peeled, pitted, and crushed peaches add 2 T.lemon juice.
• Let stand while preparing raspberries.
• Crush raspberries and add remaining 2 T. lemon juice.
• Combine peaches and raspberries with sugar in a heavy kettle.
• Mix well and bring to a boil.
• Boil hard for 1 minute.
• Remove from heat and add pectin.
• Stir well and skim off foam.
• Add the almond extract and stir well again.
• Pour into clean, hot, sterile jars.
• Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

BLUSHING PEACH JAM

Steps:

• Prepare 1/2 pint jars, lids, and water bath.
• Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
• Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.

BLUSHING PEACH PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. , In a large bowl, toss peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. , Pour into crust. Sprinkle with red-hots; dot with butter. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 425° for 25 minutes. Reduce heat to 350°; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BLUSHING PEACH PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
• Roll out half the pastry to a 13"-circle and fit it into a 9" pie pan.
• Spoon the filling into the shell.
• Top with the other piece of rolled-out crust, making a lattice top if desired.
• Sprinkle with 2TBSP. sugar.
• If not using a lattice top, cut several vents in the top crust.
• Bake for 15 minutes.
• Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
• Remove the pie from the oven and cool on a wire rack.
• The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!

BLUSHING PEACH MELBA DESSERT

Steps:

• Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
• Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
• Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.

BLUSHING PEACH BANANA JAM

Steps:

• Mix peaches, bananas, cherries, and lemon juice into a large saucepan.
• Mix pectin into fruit in pan.
• Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down).
• Add and stir in the sugar.
• Bring to a full rolling boil once again.
• Stir constantly and boil. Boil rapidly for one minute.
• Remove from heat.
• Skim off foam.
• Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
• Ladle into sterilized canning jars, leaving 1/4 inch headspace.
• Make sure jar rims are clean and cover with two piece metal lids and rings.
• Hot water bath for 5 minutes.

BLUSHING PEACH PIE

Steps:

• Combine the first four ingredients.
• Put about 1/3 sugar mixture inside the crust.
• Add peaches and juice.
• Add remaining sugar mixture.
• Bake at 425 degrees for 40-45 minutes.