PEACH RUM PRESERVES T-R-L
Timing does not include overnight standing of fruit or cooling time. No pectin used. This recipe yields about 6 half-pint jars.
Provided by Nana Lee
Categories Fruit
Time 45m
Yield 6 half pt jars
Number Of Ingredients 5
Steps:
- In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
- Cover and let stand at room temperature six hours or overnight.
- Wash jars and lids in hot, soapy water.
- Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
- Prepare lids according to manufacturer's directions.
- Pour the fruit mixture into a large saucepan or Dutch oven.
- Bring to a boil over medium-high heat.
- Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking.
- If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
- Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted.
- (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)
- Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
- Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
- Top with lids and process for 15 minutes in a boiling-water bath.
- Cool jars completely on a dish towel before labeling and storing.
MEXICAN SANGRIA JELLY
Make and share this Mexican Sangria Jelly recipe from Food.com.
Provided by gailanng
Categories Jellies
Time 15m
Yield 4 pints
Number Of Ingredients 6
Steps:
- Prepare jars per safe canning practices.
- Heat the wine, orange and lemon juice in a pan.
- Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.
- Bring the mix to a boil and add the Cointreau and pectin.
- Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
- Add the jelly to the prepared canning jars.
- Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.
Nutrition Facts : Calories 1459, Fat 0.1, Sodium 3.8, Carbohydrate 338.2, Fiber 1, Sugar 327.5, Protein 0.4
ELDERBERRY JAM
Make and share this Elderberry Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 25m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Combine berries, vinegar, and sugar.
- Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick.
- As mixture thickens, stir frequently to prevent sticking.
- Pour boiling hot mixture into sterilized jars. Adjust lids.
- Process in boiling water 5 minutes. Remove jars; cool and store.
Nutrition Facts : Calories 1833.8, Fat 1.9, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 471.1, Fiber 27.1, Sugar 399.6, Protein 2.5
PEACH PINEAPPLE JAM
I just liked the combination and then added orange jello to the mix.This is a nice jam to prepare in half pint jars for gifts.This takes time to set up.
Provided by Montana Heart Song
Categories Oranges
Time 1h20m
Yield 15 1/2 pint jars, 90 serving(s)
Number Of Ingredients 8
Steps:
- Wash jars, place in 9X13 metal pan upside down with two cups of water in pan.Heat oven to 225*. Put pan in oven. Place seals in a saucepan, heat on low, seals should be hot.
- In large stockpot, add 8 cups of chopped fresh peaches with any juice, or canned chopped peaches with juice.
- Measure crushed pineapple and juice.
- Add enough water to measure 3 1/2 cups.
- Add to stockpot.
- Add orange jello pkgs and sure-jell.
- Add margarine or butter.
- Stir with a wooden spoon to mix.
- Add 2 cups water.
- Heat to a boil.
- Add sugar all at once.
- Stir constantly so it does not scorch. Boil for one full minute, a rolling boil that you cannot stir down.
- Take off heat.
- Skim off foam.
- Add maraschino cherries if desired. Stir.
- Fill jars, 1/4 inch head room. Wipe the neck edge and top of each filled jar with damp clean cloth, seal and tighten with ring.
- Have a canner ready to place jars in hot water bath for 10 minutes. Take out with tongs and place on towel padded counter.
- You will hear a pop and the seal will be dented in when sealed.
- 12-15 1/2 pint jars with seals and rings.
- Remember thuis takes time to seal, it is hot when it comes out of the canner so let it cool. If not set up overnight, use the recipe Liquid Cement #151544. It is not mine but hats off to cook who make it, it works!
Nutrition Facts : Calories 81.5, Fat 0.3, SaturatedFat 0.1, Sodium 23, Carbohydrate 20.2, Fiber 0.4, Sugar 18.8, Protein 0.5
More about "peach rum preserves t r l recipes"
10 BEST PEACH RUM COCKTAILS RECIPES | YUMMLY
From yummly.com
JALAPEñO & PEACH JAM
From gardenersatelier.com
PEACH JAM OR PRESERVE IDEAS - HOUZZ
From gardenweb.com
PEACH JAM WITH BROWN SUGAR AND RUM RECIPE - EASY RECIPES
From recipegoulash.cc
NUTRITIONAL FACTS: - FOOD.COM
From food.com
PEACH PRESERVES RECIPE - BOSS RECIPES
From bossrecipes.com
PEACH PRESERVES RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
IT’S OUR JAM: 14 BOOZY PRESERVE RECIPES - BRIT + CO
From brit.co
PEACH RUM RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
PEACH RUM PRESERVES T R L RECIPES
From tfrecipes.com
BEST PEACH RUM PRESERVES T R L RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love