Sunrise Banana Peach Jam Recipes

PEACH BLOSSOM SUNRISE

Steps:

• Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
• Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

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.

PEACH JAM

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.

BANANA-PEACH JAM

Steps:

• Peel fruits; discard pits. Mash fruit to a pulp.
• Combine fruit pulp, sugar and lemon juice.
• Stir over very low heat until sugar dissolves.
• Bring to a full rolling boil.
• Cook 3 minutes, stirring constantly.
• Remove from heat; stir in pectin.
• Stir 5 minutes to keep fruit well-distributed.
• Pour into 8-oz., sterilized canning jars.
• Water-bath process for 10 minutes.

SUNRISE BANANA PEACH JAM

Steps:

• 1. Peel bananas and cut into small chunks. Place into heavy pan or dutch oven.
• 2. Chop peaches in small dice. Add to bananas in pan. Mash fruits in pan with fork or potato masher.
• 3. Measure out sugar and set aside.
• 4. Add vanilla powder, lemon juice, pectin and butter (or margerine) to pan. Stir in to blend.
• 5. Put on medium high heat, and cook, stirring constantly, until fruit reaches a full, rolling boil. Immediately stir in all the sugar at once.
• 6. Bring to a second full, rolling boil, stirring constantly. Boil hard for one full minu te.
• 7. Remove from heat and skim foam. If adding nuts, stir in now.
• 8. Ladle jam into sterilized jars, leaving a 1/2" headspace. Seal jars with sterilized lids and screw caps.
• 9. Process jars in a boiling water bath for 5 minutes.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

ROSY-PEACH AND BANANA JAM

Steps:

• Combine the peaches, bananas, cherries, lemon juice, and fruit pectin in a large Dutch oven; stir well. Place over high heat and bring to a boil stirring frequently; quickly stir in sugar.
• Once it comes back to a boil, boil for 1 minute or until mixture reaches 220°F on a candy thermometer, stirring constantly. Remove from heat and skim off surface with a metal spoon.
• Quickly ladle into hot sterilized jars, leaving 1/8-inch head space. Cover at once with the lids and screw on bands tight.
• Process in boiling water bath for 5 minutes.