Canning Recipes




Spiced Peach Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
3 pounds fully ripe peaches
2 tablespoons fresh lemon juice
1 teaspoon fruit protector -- (optional)
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
5 1/2 cups sugar
1 box fruit pectin
1/2 teaspoon margarine or butter

Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8 quart
sauce pot. Stir in lemon juice, fruit protector and spices. Measure
sugar into separate bowl. (Scrape excess sugar from cup with spatula to
level for exact measure.) Stir fruit pectin into fruit in sauce pot. Add
margarine. Bring to full rolling boil on high heat, stirring constantly.
Quickly stir in all sugar. Return to full rolling boil and boil exactly 1
minute, stirring constantly.

Remove from heat. Skim off any foam with metal spoon. Ladle quickly
into hot sterilized jars, filling to within 1/8-inch of tops. Wipe jar
rims and threads. Cover with two piece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. After jars are cool, check
seals. Or follow water bath method recommended by USDA.

This recipe yields about 7 half-pint jars.

Comments: Great as a glaze for roasted poultry or pork. Great as a sauce
-- just heat and serve.




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