This peach jam has withstood the test of time. It has been a favorite 5 Star recipe from Taste In Home magazine for myriads of people.
Ingredients Yield: 13 Cups
8 medium peaches, peeled and cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (8 ounces each) crushed pineapple, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1-3/4 ounces each) powdered fruit pectin
10 cups sugar
In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.
Transfer to a large kettle; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 1 year.
Source: http://www.tasteofhome.com/Recipes/Pretty-Peach-Jam
I am Liz T., a Mom, a Chef, and a Foodie
.jpg)
Me just before graduating culinary school
.JPG)
"...A painter can sign his work, and a sculptor can carve his name upon his, but a dish -- how can the chef, its inventor, place its mark?" --- Escoffier
2 comments:
Thanks for your custom response to my request, Liz! What service! I wonder if I just cut out the maraschino cherries if it would still be lovely... just not a fan and I'd hate to ruin a perfectly good jam. Reading about peaches made my mouth water... mmm!
You can definitely leave the cherries out. I would sub in strawberries or raspberries if you are a fan of those. You may need to add a little extra sugar, so taste it as you go along.
Post a Comment