PEACH PRESERVES
I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".
Provided by Luby Luby Luby
Categories Low Protein
Time 3h
Yield 7 half-pint jars
Number Of Ingredients 7
Steps:
- In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
- Cover and let stand for 1 hour.
- When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
- Leave jars in hot water covered until ready to use.
- Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
- Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
- Bring to a simmer and simmer for 5 minutes, stirring frequently.
- Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
- Boil for 1 minute then remove from heat and skim off excess foam.
- Add almond extract and let mixture cool for 5 minutes, stirring frequently.
- Ladle into sterilized jars leaving 1/4" headspace.
- Wipe rims clean and place seals on jars.
- Screw on bands just to finger tight.
- Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
- Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
- Turn off fire, remove lid and let sit for 5 minutes.
- Remove and let sit undisturbed until sealed and cooled.
- Check to make sure lids have sealed and store in cool dry area.
Nutrition Facts : Calories 495.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 6.1, Carbohydrate 126, Fiber 2.1, Sugar 123.6, Protein 1.1
PEACH CONSERVE
Make and share this Peach Conserve recipe from Food.com.
Provided by Suzie_Q
Categories Fruit
Time 1h35m
Yield 8 half pints, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
- Stir in salt. Measure bulk of fruit and add equal amount of sugar.
- Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
- Add cherries just before filling jars.
- Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 205.6, Fat 0.9, SaturatedFat 0.1, Sodium 147.8, Carbohydrate 52.6, Fiber 7.8, Sugar 44.2, Protein 3.4
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
PEACH JAM
Provided by Food Network
Yield 12 jars
Number Of Ingredients 2
Steps:
- Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
ORANGE PEACH CONSERVE
This jam is made with a lush mixture of fruits, raisins, and nuts.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 8-ounce jars
Number Of Ingredients 6
Steps:
- Wash and dry the oranges and lemon. Quarter them and remove seeds and thick membranes (but do not peel). Put through a food chopper, using the coarse blade. Peel and pit the peaches and mash slightly with a pastry blender or fork.
- Place all the ingredients except the pecans in a large kettle over medium heat. Bring to a boil to dissolve sugar, stirring occasionally. Reduce heat to low and simmer for 1 1/2 to 2 hours, until mixture measures 221 degrees on a candy thermometer or falls in sheets from a spoon. Stir occasionally to prevent sticking, and crush any large pieces of peach.
- Remove from heat and stir in the pecans. Carefully ladle conserve into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess conserve from inside and outside rims, then seal.
More about "peach conserve recipes"
PEACH PRESERVES RECIPE {NO PECTIN} | OFBATTER&DOUGH
From ofbatteranddough.com
4.5/5 (146)Total Time 2 hrs 20 minsCategory Jam And PreservesCalories 47 per serving
- Pour the lemon juice into a large, heavy bottomed sauce pan. Peel, pit and chop the peaches into small, bite-size chunks. Add the peaches to the lemon juice as you chop, stirring with each addition to coat the peaches in the lemon juice which will prevent them from browning.
- Pour the sugar over the peaches and stir gently to coat the peaches in the sugar. Let the mixture sit at room temperature for 1 hour. *NOTE: The amount of sugar will depend on the sweetness of your peaches. If the peaches are quite sweet, 2 1/2 cups of sugar will suffice.
- Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce the heat to medium and allow to simmer for 1-2 hours, until the liquid has reduced significantly and is thick and jelly-like. As the preserves begins to thicken you'll want to stir more and more frequently to prevent scorching. (To test whether the preserves are done, place a small dish in the freezer until very cold. Spoon a small amount of preserves onto the cold dish, allowing it to cool quickly and providing an accurate sense of how thick the juice is.)
- Pour the hot mixture into very clean, dry glass jars leaving about 1/4 inch at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
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