Peach Jam and Jelly Recipes
A flavorful fruit that makes wonderful preserves. This page contains peach jam and jelly recipes
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An easy recipe for anyone not skilled at making preserves.
- 1 cup crushed raspberries
- 1 cup peeled, finely chopped peaches
- 3 3/4 cups sugar
- 2 Tbsp. lemon juice
- 1 pouch Certo
Mix prepared fruits in large bowl. Add sugar and mix well. Let stand 10 minutes. Stir in lemon juice and Certo. Continue to stir 3 minutes until most of the sugar is dissolved. Pour into clean plastic containers or glass jars leaving a little head space. Cover with lids tightly and let stand at room temperature until set (may take 24 hours).
Store in freezer or for 3 weeks in refrigerator.
By mother of 5 from Nova Scotia
- 4 qt. peach peelings and seeds
- 1 pkg. powdered pectin
- 3 cups sugar
Save peeling and seeds when canning or freezing peaches. Place peach peelings and seeds (minimum 4 qts.) in heavy pan. Barely cover peelings and seeds with water. Bring to a boil and let simmer for 30 minutes. Let stand overnight. Strain juice through cloth. Measure 3 cups juice into pan.
Add 1 package powdered pectin. Bring to a vigorous boil. Add 3 cups sugar. Boil juice rapidly until drops sheet off a spoon as in jelly test. Skim off foam. Pour into sterilized jelly jars to within 1/2 inch of top. Put on cap; screw band firmly tight and process in boiling water bath 5 minutes. Makes 6-8 jars.
By Robin from Washington, IA
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We have several older peach trees. The fruit is slow to ripen. This year the fruit is about plum size and good. How do I make peach preserves? Thanks.
Donna from West TN
August 26, 20080 found this helpful
You need to buy a box of Sure Jell and follow the directions. There is also a low sugar kind..should be side by side in the grocery store.
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By Scott E. (Guest Post)
August 27, 20080 found this helpful
2 parts peeled sliced peaches (more if they are sweet)
1 part sugar
Combine sugar and peaches, cover with plastic and let set 2-3 hours or over night in the frig.
Bring to boil and let simmer until the desired thickness. Stir every so often and skim if needed. I don't can but I freeze them in heavy duty freezer bags with the air squeezed out (one pint per bag). I have a stand alone freezer.