[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

More Peach Recipes

1 1/2 lbs. rhubarb
1/2 c. water
1/4 c. bottled lemon juice
1 lb. peaches (about 2 large)
4 1/2 c. sugar
1 1/2 Tbsp. crystallized ginger, finely diced
Wash and cut rhubarb into 1/2-inch pieces.  Put rhubarb, water, and lemon
juice into a saucepan and bring to a boil.  Remove from heat, stir well, and
let stand for 1 hour.  Peel, pit and dice peaches.  Add peaches, sugar and
ginger to rhubarb mixture.  Bring mixture to a boil, stirring constantly.
 Cook over medium heat until jam is thick and clear, or reaches the jell
point on a thermometer.  Skim foam as jam cooks.  Remove from heat and let
sit 5 minutes.  Skim off any foam that rises.  Ladle into hot sterilized
jars, clean rims, seal, and process in water bath canner for 5 minutes.
 Makes 6 half-pints.

4 lbs. peaches (about 8 large)
2 Tbsp. bottled lemon juice
5 c. sugar
1/2 tsp. nutmeg
Prepare peaches by peeling, pitting and cutting into quarters.  Chop in food
processor or cut into very small pieces.  Put peaches, lemon juice, sugar and
nutmeg into a saucepan and cook over medium heat, stirring to dissolve all
the sugar.  Boil rapidly and stir constantly until the jam si thick or has
reached the jell point on a thermometer.  Remove from heat and let stand 5
minutes, skimming off any foam.  Ladle into hot jars, clean rims, seal, and
process in a water bath canner for 10 minutes.  Makes 5 half-pints.