I would like to make some peach preserves. Do you have a recipe you can share with me?!


Question: CHUNKY PEACH PRESERVES
3 pounds freestone peaches, such as Elberta
ice water
5 cups sugar
2/3 cup strained fresh lemon juice, or more to taste

Instructions:

Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.

Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.

Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.

Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220°F 105°C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.

Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220°F (105°C). It will seem thin. Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly. Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.

Yield: makes 3 pints


nfd?


Answers: CHUNKY PEACH PRESERVES
3 pounds freestone peaches, such as Elberta
ice water
5 cups sugar
2/3 cup strained fresh lemon juice, or more to taste

Instructions:

Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.

Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.

Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.

Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220°F 105°C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.

Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220°F (105°C). It will seem thin. Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly. Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.

Yield: makes 3 pints


nfd?

Peach Pecan & Amaretto Preserves

1 Batch 1? hours 30 min prep

2 lbs peaches, peeled
1 cup golden raisins
3/4 cup water, more if needed
1 1/2 tablespoons finely grated orange zest
2 tablespoons strained fresh lemon juice
3 cups sugar
1/2 cup pecan halves or pecan pieces
3 tablespoons amaretto liqueur

In a heavy, non-reactive saucepot combine raisins and water and let raisins soak until they plump.
Cut peaches into halves or quarters and combine them with the plumped raisins and water.
Add zest and heat mixture to simmering until very tender, about 15 minutes.
Stir in orange and lemon juices and return to a boil.
Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
Add the pecans and cook, stirring, about 5 minutes longer.
Remove from heat and stir in the Amaretto.
Ladle into hot, clean canning jars, leaving 1/4 inch head space.
Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath.
Cool, label, and store.
Best if allowed to mellow in the jars for two weeks before serving.
Makes great holiday gifts.

The freezer jams are always the best tasting I think. Try this fav recipe


Peach Freezer Jam

2 cups peaches, peeled and crushed
3 1/2 cups sugar
3 ounces liquid fruit pectin
3 tablespoons lemon juice

In large bowl, combine peaches and sugar.
Mix well.
Let stand 10 minutes.
In small bowl, combine pectin and lemon juice; Pour over peaches.
Stir thoroughly 3 minutes (a few sugar crystals will remain) Spoon into freezer proof containers.
Cover.
Let stand in fridge for 24 hours.
Store in freezer





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