"Melba's Jammin'" > wrote in message
...
> In article >,
> Ward Abbott > wrote:
>
>> > 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.
>
>> Somehow I am trying to imagine a good peach preserve recipe that has
>> added a boatload of other ingredients........talk about complaining
>> that you tried to make peach preserves and it tastes like an
>> undescrible fruit concoction.
>>
>> A bushel of peaches should weight about 12 pounds.
>
> Where in heck did you get 12 pounds? A typical box at the supermarket
> weighs about 17# -- that's sure not a bushel.
>
> http://www.unc.edu/~rowlett/units/scales/bushels.html
> says 50# -- makes more sense to me than 12#.
>
>> By the time you have anything "cooked down"
>
> What does "cooked down" mean?
>
>> you might get about 10 jars of flavor. Stick with the peach
>> flavor......after all...isn't that what you are aiming for?
>
> Ward, do you do much canning? A typical recipe for Peach Jam yields
> about 8 half-pint jars.
>
> Also, I'm wondering if the OP was looking for a true preserve (not the
> same thing as jam) or jam. I don't know that I've ever seen info about
> making true preserves that involves more than one fruit.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com
> http:/http://www.caringbridge.org/visit/amytaylor/
I am just looking for good peach jam recipes I suppose. I have lived in
Central Texas all my life and the Peaches here are often spectacular! I
actually prefer the native peaches, they ripen in July/August. They are
tiny, clingy, super-juicy, and very soft so marketing them usually proves to
be more of a challenge than any one wants to fool with. Picking your choice
off a big tree on a hot August day is a great way to take a break from
swimming. The native plums are really nice here as well, they're little
bitty, sweet black plums that stain every child from head to toe. Out in
Fredericksburg they have several Peach growers and I stopped and bought a
box on the way back from the Kerrville Folk Festival last weekend. These are
Sentinel peaches which are semi-cling and have a nice flavor, the big
freestones won't be ready until July. I am not looking to create "a good
peach preserve recipe that has added a boatload of other ingredients" I am
looking to create a nice fruit jam recipe that has lots of peaches in it.
Thank You Barb for posting this recipe over in "the other group", I bought
the ingredients last night and plan on cooking them up tonight, cheers!
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.