I am looking for a good Peach preserve recipe that has some character. Has
anyone tried Peach-Orange, Peach-Strawberry, or Peach-Pineapple preserves?
What about Peach marmalade? It's Peach time in Texas and I just bought a 1/4
bushel. If anyone has any recipes to share that are a little different and
really good I would appreciate it.

Thanks!

In article ,
"Carbon Copy" wrote:

I am looking for a good Peach preserve recipe that has some character. Has
anyone tried Peach-Orange,

That'd be Fuzzy Navel Jam. "-)
Hmmmm. These look the same but for one being metrically measured.
{ Exported from MasterCook Mac }

Fuzzy Navel Jam

Recipe By: Ross Reid, r.f.preserving
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
9 cups peaches peeled, pitted &
mashed
6 cups granulated sugar
6 tablespoon bottled lemon juice
6 tablespoon orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.

Bring to a boil and boil gently until jell point is reached (218F in our
location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids
and screwbands.

Process in boiling water bath 10 minutes.

You can always add a bit of Grand Marnier along with the orange juice
concentrate if you're so inclined.

‹‹‹‹‹
Notes: Ranee Mueller posted to r.f.preserving 8-13-02


{ Exported from MasterCook Mac }

Fuzzy Navel Jam 2

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 1/4 liters peaches peeled, pitted &
mashed
1224 grams granulated sugar
90 ml bottled lemon juice
90 ml orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.

Bring to a boil and boil gently until jell point is reached (218F in
our location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids
and screwbands. Process in boiling water bath 10 minutes.

‹‹‹‹‹
Notes: Posted to r.f.preserving 8-13-02 by Ross Reid





Peach-Strawberry,
That's not a combination that makes my heart go pitty-pat

or Peach-Pineapple preserves?
That might be ok.

What about Peach marmalade?

What is peach marmalade ‹ marmalade being made from citrus flesh and
peel. . . .


It's Peach time in Texas and I just bought a 1/4
bushel.

I'm envious! I'll get good Colorado peaches in late July or early
August.

If anyone has any recipes to share that are a little different and
really good I would appreciate it.

Thanks!

You're welcome. This was made into a commercially-produced recipe by a
local (MN) company -- it was sold from 1996-2007. A good run!
{ Exported from MasterCook Mac }

Peach Melba Jam

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 cups crushed peaches (about 1-1/2 lbs.)
1/4 cup lemon juice
2 cups red raspberries
7 cups sugar
1 box liquid Certo brand pectin (2 foil pouches)
Few drops almond extract

To the peeled, pitted, and crushed peaches add 2 tablespoons lemon
juice. Let stand while preparing raspberries. Crush berries and add
remaining 2 tablespoons lemon juice.

Combine peaches and raspberries with sugar in heavy kettle, mix well,
and bring to a full rolling boil, stirring constantly. Boil 1 minute,
remove from heat and add pectin.

Stir and skim for several minutes to prevent fruit floating. Add
extract.

Pour into hot glasses; seal. Makes 4 half pints.

Well, this is what the M.A. Gedney Company, Chaska, is going to
distribute as part of their State Fair line of preserves and pickles!!
Yes!!!! With my face and name on the label!! The process began on
about September 28, 1995. Oh, my!

Spring, 1999: Name changed to Peach Raspberry Preserves. Gedney
folks felt that people did not understand that Peach Melba connotates a
peach-raspberry combination. It works for me!!
_____

Then there's:
{ Exported from MasterCook Mac }

Peach-Mango Chutney

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
1 1/2 # slightly soft peaches peeled and coarsely
chopped (1 1/2 to 2)
1 medium , slightly soft mango, peeled and coarsely
chopped
1 cup apple cider vinegar
1 cup honey
1/2 cup fresh orange juice
1 clove garlic minced
1 Tbsp. diced fresh ginger
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt

Place all the ingredients in a large stainless steel saucepan. Bring
the mixture to a boil over a high heat, lower the heat and let simmer,
uncovered, for 45 minutes, or until thick. Be sure to stir the mixture
every 10 minutes or so keep it from sticking. Process for 10 minutes in
a boiling water bath for, or let cool and refrigerate.

Makes about 3 cups. Serve with grilled chicken, lamb curry, on a
cheeese sandwich or with grilled shrimp.

‹‹‹‹‹
Notes: Source: Condiments, by Kathy Gunst, copyright 1984, Putnam.
Have not made.
_____

And. . . . .
{ Exported from MasterCook Mac }

Peach Melba Conserve

Recipe By: posted to r.f.preserving by Barb Schaller 6-11-2007.
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
1/2 cup slivered almonds
4 cups peeled sliced peaches
1 cup raspberries
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 pkg. powdered fruit pectin
6 cups sugar

Sterilize canning jars and lids.

Toast almonds in a heavy skillet over high heat, stirring constantly.
Reserve. In a large saucepan, combine peaches, raspberries, lemon
juice, grated lemon peel, and pectin. Bring to a hard boil while
stirring. Add sugar, stir, and bring to a full, rolling boil. Boil for
1 minute, stirring. Remove from heat and stir and skim for 5 minutes to
keep fruit from floating. Stir in almonds. Pour into sterilized jars,
leaving 1/2² headroom, and seal with sterilized lids according to
manufacturer¹s instructions. Process in a boiling water bath for 10
minutes.

Yield: 6 or 7 half pint jars.

‹‹‹‹‹
Notes: Source: Blue Ribbon Pickles and Preserves, Maria Polushkin
Robbins, p. 87, St. Martin¹s Press. From library, 1991?
_____

Have fun!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"Melba's Jammin'" wrote in message
...
In article ,
"Carbon Copy" wrote:

I am looking for a good Peach preserve recipe that has some character.
Has
anyone tried Peach-Orange,

That'd be Fuzzy Navel Jam. "-)
Hmmmm. These look the same but for one being metrically measured.
{ Exported from MasterCook Mac }

Fuzzy Navel Jam

Recipe By: Ross Reid, r.f.preserving
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
9 cups peaches peeled, pitted &
mashed
6 cups granulated sugar
6 tablespoon bottled lemon juice
6 tablespoon orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.

Bring to a boil and boil gently until jell point is reached (218F in our
location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids
and screwbands.

Process in boiling water bath 10 minutes.

You can always add a bit of Grand Marnier along with the orange juice
concentrate if you're so inclined.


Notes: Ranee Mueller posted to r.f.preserving 8-13-02


{ Exported from MasterCook Mac }

Fuzzy Navel Jam 2

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 1/4 liters peaches peeled, pitted &
mashed
1224 grams granulated sugar
90 ml bottled lemon juice
90 ml orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.

Bring to a boil and boil gently until jell point is reached (218F in
our location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids
and screwbands. Process in boiling water bath 10 minutes.


Notes: Posted to r.f.preserving 8-13-02 by Ross Reid





Peach-Strawberry,
That's not a combination that makes my heart go pitty-pat

or Peach-Pineapple preserves?
That might be ok.

What about Peach marmalade?

What is peach marmalade marmalade being made from citrus flesh and
peel. . . .

Yes, I saw a recipe somewhere on the internet of Peach marmalade made with
cirtrus peels.



It's Peach time in Texas and I just bought a 1/4
bushel.

I'm envious! I'll get good Colorado peaches in late July or early
August.

If anyone has any recipes to share that are a little different and
really good I would appreciate it.

Thanks!

You're welcome. This was made into a commercially-produced recipe by a
local (MN) company -- it was sold from 1996-2007. A good run!
{ Exported from MasterCook Mac }

Peach Melba Jam

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 cups crushed peaches (about 1-1/2 lbs.)
1/4 cup lemon juice
2 cups red raspberries
7 cups sugar
1 box liquid Certo brand pectin (2 foil pouches)
Few drops almond extract

To the peeled, pitted, and crushed peaches add 2 tablespoons lemon
juice. Let stand while preparing raspberries. Crush berries and add
remaining 2 tablespoons lemon juice.

Combine peaches and raspberries with sugar in heavy kettle, mix well,
and bring to a full rolling boil, stirring constantly. Boil 1 minute,
remove from heat and add pectin.

Stir and skim for several minutes to prevent fruit floating. Add
extract.

Pour into hot glasses; seal. Makes 4 half pints.

Well, this is what the M.A. Gedney Company, Chaska, is going to
distribute as part of their State Fair line of preserves and pickles!!
Yes!!!! With my face and name on the label!! The process began on
about September 28, 1995. Oh, my!

Spring, 1999: Name changed to Peach Raspberry Preserves. Gedney
folks felt that people did not understand that Peach Melba connotates a
peach-raspberry combination. It works for me!!
_____

Then there's:
{ Exported from MasterCook Mac }

Peach-Mango Chutney

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
1 1/2 # slightly soft peaches peeled and coarsely
chopped (1 1/2 to 2)
1 medium , slightly soft mango, peeled and coarsely
chopped
1 cup apple cider vinegar
1 cup honey
1/2 cup fresh orange juice
1 clove garlic minced
1 Tbsp. diced fresh ginger
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt

Place all the ingredients in a large stainless steel saucepan. Bring
the mixture to a boil over a high heat, lower the heat and let simmer,
uncovered, for 45 minutes, or until thick. Be sure to stir the mixture
every 10 minutes or so keep it from sticking. Process for 10 minutes in
a boiling water bath for, or let cool and refrigerate.

Makes about 3 cups. Serve with grilled chicken, lamb curry, on a
cheeese sandwich or with grilled shrimp.


Notes: Source: Condiments, by Kathy Gunst, copyright 1984, Putnam.
Have not made.
_____

And. . . . .
{ Exported from MasterCook Mac }

Peach Melba Conserve

Recipe By: posted to r.f.preserving by Barb Schaller 6-11-2007.
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
1/2 cup slivered almonds
4 cups peeled sliced peaches
1 cup raspberries
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 pkg. powdered fruit pectin
6 cups sugar

Sterilize canning jars and lids.

Toast almonds in a heavy skillet over high heat, stirring constantly.
Reserve. In a large saucepan, combine peaches, raspberries, lemon
juice, grated lemon peel, and pectin. Bring to a hard boil while
stirring. Add sugar, stir, and bring to a full, rolling boil. Boil for
1 minute, stirring. Remove from heat and stir and skim for 5 minutes to
keep fruit from floating. Stir in almonds. Pour into sterilized jars,
leaving 1/2² headroom, and seal with sterilized lids according to
manufacturer¹s instructions. Process in a boiling water bath for 10
minutes.

Yield: 6 or 7 half pint jars.


Notes: Source: Blue Ribbon Pickles and Preserves, Maria Polushkin
Robbins, p. 87, St. Martin¹s Press. From library, 1991?
_____

Have fun!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Hey thank you! I really appreciate the input. The marmalade query was about
a recipe I found on the internet. I was wondering if anyone had tried it
(other than the person who posted it). It sounded *interesting* but nothing
I would try without a response from someone who had actually eaten the
stuff. Here is another interesting one that some one over in
rec.food.cooking posted, I am thinking about trying this one with Brandy
instead of Rum:

http://www.recipezaar.com/166826

Cheers!

"Melba's Jammin'" wrote in message
...
In article ,
"Carbon Copy" wrote:

snip

Peach Melba Jam

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 cups crushed peaches (about 1-1/2 lbs.)
1/4 cup lemon juice
2 cups red raspberries
7 cups sugar
1 box liquid Certo brand pectin (2 foil pouches)
Few drops almond extract

To the peeled, pitted, and crushed peaches add 2 tablespoons lemon
juice. Let stand while preparing raspberries. Crush berries and add
remaining 2 tablespoons lemon juice.

Combine peaches and raspberries with sugar in heavy kettle, mix well,
and bring to a full rolling boil, stirring constantly. Boil 1 minute,
remove from heat and add pectin.

Stir and skim for several minutes to prevent fruit floating. Add
extract.

Pour into hot glasses; seal. Makes 4 half pints.

This stuff is great! I don't like Raspberry seeds so I strained them out
which made for a Raspberry paste but it worked. I also substituted a cup of
pureed Peaches for one of the cups of sugar. This made the jam a little thin
but it tastes wonderful! If I wanted to have more peaches and less sugar, is
there a recommended way that I can do that without compromising texture?

Thanks again!

- A -

"Carbon Copy" wrote in message
t...

"Melba's Jammin'" wrote in message
...
In article ,
"Carbon Copy" wrote:

snip

Peach Melba Jam

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 cups crushed peaches (about 1-1/2 lbs.)
1/4 cup lemon juice
2 cups red raspberries
7 cups sugar
1 box liquid Certo brand pectin (2 foil pouches)
Few drops almond extract

To the peeled, pitted, and crushed peaches add 2 tablespoons lemon
juice. Let stand while preparing raspberries. Crush berries and add
remaining 2 tablespoons lemon juice.

Combine peaches and raspberries with sugar in heavy kettle, mix well,
and bring to a full rolling boil, stirring constantly. Boil 1 minute,
remove from heat and add pectin.

Stir and skim for several minutes to prevent fruit floating. Add
extract.

Pour into hot glasses; seal. Makes 4 half pints.

This stuff is great! I don't like Raspberry seeds so I strained them out
which made for a Raspberry paste but it worked. I also substituted a cup
of pureed Peaches for one of the cups of sugar. This made the jam a little
thin but it tastes wonderful! If I wanted to have more peaches and less
sugar, is there a recommended way that I can do that without compromising
texture?

Thanks again!

- A -


how about adapting the recipe for a low sugar pectin?

Kathi

In article ,
"Carbon Copy" wrote:

This stuff is great! I don't like Raspberry seeds so I strained them out
which made for a Raspberry paste but it worked. I also substituted a cup of
pureed Peaches for one of the cups of sugar. This made the jam a little thin
but it tastes wonderful! If I wanted to have more peaches and less sugar, is
there a recommended way that I can do that without compromising texture?

Thanks again!

- A -

Texture? What texture? What you've described is fruit butter-like.
Jam is crushed fruit suspended in a clear jel. Stiffer than preserves,
softer than jelly. I'm a bit of a purist about the various spreads.
You could simply cook the pureed pulps with some sugar until it's thick
and --- fruit butter. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Well actually... In my opinion jasm is fruit... Sliced, chopped, cut or
whole, cooked with sugar in a variety of quantities (depending on taste)
with some setting medium (if needed). I would further argue that Jam passes
through a number of stages as it cooks. I am not at all convinced that fruit
+ sugar + pectin cooked for a minute of three is what I would call jam.

Sorry Barb.. And Hi from Melbourne Australia

Peter Watson


On 16/6/07 1:06 PM, in article
, "Melba's Jammin'"
wrote:

In article ,
"Carbon Copy" wrote:

This stuff is great! I don't like Raspberry seeds so I strained them out
which made for a Raspberry paste but it worked. I also substituted a cup of
pureed Peaches for one of the cups of sugar. This made the jam a little thin
but it tastes wonderful! If I wanted to have more peaches and less sugar, is
there a recommended way that I can do that without compromising texture?

Thanks again!

- A -

Texture? What texture? What you've described is fruit butter-like.
Jam is crushed fruit suspended in a clear jel. Stiffer than preserves,
softer than jelly. I'm a bit of a purist about the various spreads.
You could simply cook the pureed pulps with some sugar until it's thick
and --- fruit butter. :-)

"Melba's Jammin'" wrote in message
...
In article ,
"Carbon Copy" wrote:

This stuff is great! I don't like Raspberry seeds so I strained them out
which made for a Raspberry paste but it worked. I also substituted a cup
of
pureed Peaches for one of the cups of sugar. This made the jam a little
thin
but it tastes wonderful! If I wanted to have more peaches and less sugar,
is
there a recommended way that I can do that without compromising texture?

Thanks again!

- A -

Texture? What texture? What you've described is fruit butter-like.
Jam is crushed fruit suspended in a clear jel. Stiffer than preserves,
softer than jelly. I'm a bit of a purist about the various spreads.
You could simply cook the pureed pulps with some sugar until it's thick
and --- fruit butter. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

I was hoping that it would have more thickness than it does, but I don't
know what I did wrong to make it so thin either. Would processing it in a
water bath for ten minutes make it thin out? Butter, jelly, jam ... maybe
it's just smashed fruit, I don't know. It sure is tasty!

In article ,
"Carbon Copy" wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"Carbon Copy" wrote:

This stuff is great! I don't like Raspberry seeds so I strained
them out which made for a Raspberry paste but it worked. I also
substituted a cup of pureed Peaches for one of the cups of sugar.
This made the jam a little thin but it tastes wonderful! If I
wanted to have more peaches and less sugar, is there a recommended
way that I can do that without compromising texture?

Thanks again!


- A -

Texture? What texture? What you've described is fruit butter-like.
Jam is crushed fruit suspended in a clear jel. Stiffer than preserves,
softer than jelly. I'm a bit of a purist about the various spreads.
You could simply cook the pureed pulps with some sugar until it's thick
and --- fruit butter. :-)
--

I was hoping that it would have more thickness than it does, but I don't
know what I did wrong to make it so thin either. Would processing it in a
water bath for ten minutes make it thin out? Butter, jelly, jam ... maybe
it's just smashed fruit, I don't know. It sure is tasty!


Ten minutes in a BWB is pretty standard - that's not going to make it
runny.

If you want jam with less sugar you need to use the correct pectin -- or
just cook the fruit and sugar until it thickens. Low methoxyl pectins
require less sugar; some people like those. Pomona's Universal Pectin
can be used for a no-sugar product; - it uses calcium water to activate
the setting properties. I believe Ball makes a no-sugar-required Fruit
Jel pectin, too.


--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/