Blushing Peach Banana Jam
Found on Pinterest
3-1/4 cups peaches, ripe peeled and mashed (roughly 2 pounds)
1 cup banana, ripe and mashed (about 3 medium sized)
1/2 cup maraschino cherry, drained and diced
2 tablespoons lemon juice
6 cups sugar
1 (1-3/4 ounce) package dry pectin
Makes 8 - 1/2 pints
Directions:
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.
Yield: 4 pints
Ingredients
* 2 cups crushed peeled peaches
* 2 cups red raspberries, crushed
* 1/4 cup bottled lemon juice
* 7 cups sugar
* 2 pouches (3 ounces each) liquid fruit pectin
* 1/8 teaspoon almond extract
Directions
1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
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.
Blushing Peach Jam Recipe
From tasteofhome.com
Yield: 4 pints
Ingredients
* 2 cups crushed peeled peaches
* 2 cups red raspberries, crushed
* 1/4 cup bottled lemon juice
* 7 cups sugar
* 2 pouches (3 ounces each) liquid fruit pectin
* 1/8 teaspoon almond extract
Directions
1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Blushing Peach Jam with
Strawberries or Raspberries
Found on Pinterest
2 cups crushed, peeled peaches
2 cups crushed, peeled raspberries or strawberries
1/4 cup lemon juice
7 cups sugar
2 pouches Certo liquid fruit pectin
1/8 tsp almond extract
In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute. Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yield: 4 pints
