Peach Orange Jam Recipes

PEACH MARMALADE (NO PECTIN)

Steps:

• PREPARE JARS FOR STORAGE: Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade.
• PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Note 1.
• PREPARE ORANGES: Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup.
• PREPARE MIXTURE TO COOK: Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of peaches.
• COOKING PROCESS: Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 - how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like.
• STORE THE MARMALADE: Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

PEACH ORANGE PINEAPPLE CHERRY JAM

Steps:

• 1. In a blender or food processor, blend fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin.
• 2. Bring to a rolling boil over medium heat, stirring constantly. Add sugar; boil for 2 additional minutes.
• 3. Remove from heat and place into prepared, sterilized jars if canning.

PRETTY PEACH JAM

Steps:

• Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

PEACH ORANGE JAM

Steps:

• Cut peaches in small pieces, leaving skins on.
• Squeeze juice from oranges & add to peaches.
• Grind oranges (both pulp & rind) in a food processor. Add to peaches.
• Measure the total amount of fruit and add an equal amount of sugar.
• Cook over "medium" heat until the mixture starts to thicken. This will probably take 1 - 1 1/2 hours.
• Stir in amaretto, cooking until jel stage (coats a spoon).
• Stir in the almonds.
• Pour into hot, sterlized jars & seal.

PEACH ORANGE MARMALADE

Steps:

• Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
• Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
• Take pot off of stove; skim off foam with a metal spoon.
• Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
• Cover immediately with metal lids and screw on bands tight.
• Process in boiling water bath for 15 minutes.

PEACH MARMALADE

Steps:

• Cut the orange and lemon into quarters; remove all of the seeds.
• Slice the orange and lemon quarters crosswise into very thin slices.
• In a medium saucepan, combine fruit slices and water.
• Cover, and simmer the orange and lemon mixture for 20 minutes.
• Peel, pit, and finely chop the peaches.
• In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches.
• Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar.
• brign back to a hard boil , uncovered for 1 minute.
• Remove from heat; quickly skim off foam. stir for 7 minutes.
• Pour at once, into HOT sterilized jars, and seal.

NECTARINE AND PEACH JAM WITH LEMON VERBENA

Steps:

• Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
• The next day, if you plan to can the jam, prepare the jars according to the instructions here.
• Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
• Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
• If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

MANGO-PEACH PRESERVES

Steps:

• Place 1/2 the peaches in a large saucepan and crush until mostly mashed. Add the remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
• Pour peach-mango mixture into a bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
• Pour preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

PEACH ORANGE JAM

Steps:

• Run peaches through a chopper. I think that you would blanch, peel and pit the peaches before running them through chopper.
• Run all oranges through chopper, using rind of one orange. (just the zest; the whole rind will make it bitter; other recipes are using zest from all the oranges; you judge).
• Add cherry juice to the peaches, oranges, and sugar.
• Cook, stirring constantly, I am guessing this will burn easily.
• Cook until thick.
• When nearly done, add chopped cherries.
• Bring to a boil.
• Put in small jar and cover with paraffin wax (I said this was old recipe).
• Another recipe had you water bathing for 10 minutes to seal; check Ball book.