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Peach Preserve Recipes?
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! |
Peach Preserve Recipes? + recipeS
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/ |
Peach Preserve Recipes? + recipeS
"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! |
Peach Preserve Recipes? + recipeS
"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 - |
Peach Preserve Recipes? + recipeS
"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 |
Peach Preserve Recipes? + recipeS
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/ |
Peach Preserve Recipes? + recipeS
"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! |
Peach Preserve Recipes? + recipeS
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/ |
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