Agreed with the others, the lemon juice is required. So far, my favorite peach jam that I've done is one that I came up with using some reduced chardonnay, Chambord (French black-raspberry liqueur) and Pomona's pectin so I can do a lower sugar, as our CO peaches are very sweet. The alcohol flavors don't come across in major amounts, but intensify the total flavor of the jam. Chambord is a big investment for occasional use, but I've found it to be worth my while, as it's my favorite for adding to jams/sorbets. I found a half sized bottle at my local Target for $15 that has lasted me for well over a year now. If you like the flavor of Amaretto, I would say that it would go well with either the peach/rasp or your spiced peach. I use liqueur in most of my jams, not necessarily for the alcohol's flavor, but find that it deepens the flavor as a whole. I generally add 1-2 Tbsp for a batch that makes 4-6 half-pints.

Peach Jam With Brown Sugar and Rum Makes 6 half pints 6 cups frozen peach slices, thawed (I used fresh) 2 cups firmly packed light brown sugar 6 tablespoons strained fresh lemon juice (2 lemons) 3/4 cup dark rum, preferably Jamaican (divided) 2 cups granulated sugar Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight. Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner. -- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam) *Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon Nancy Carol (Readinglady) also posted this and swears it is wonderful!

I almost missed this one. Looking forward to trying some of these...I'm getting two lugs of peaches next week. We'll be making these three recipes for sure. And jam for cold mornings. And the brandy. Peaches...mmmmm.... * Exported from MasterCook * Peach Salsa Recipe By :Katie, adapted from a Bernardin recipe. Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- (or 4) finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it spicy, so I leave in most of the ribs and seeds of the jalapenos. * Exported from MasterCook * Chiff's Peach Chipotle Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped ripe peaches -- unpeeled 2 tablespoons lime juice 5 cups sugar 2 tablespoons chopped chipotle in adobe sauce 1 package dry pectin Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks. Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary. Ladle into clean hot jars and process in a hot water bath for 10 minutes. Source: "Harvest Forum - spicier version of Chiff's Peach Chipotle Jam" - - - - - - - - - - - - - - - - - - - NOTES : Makes six 8-ounce jars * Exported from MasterCook * Tassajara Peach Kuchen Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup heavy cream -- or sour cream (I use 1 1/4 c.) 1 cup brown sugar 12 peach halves -- (or use slices) 2 eggs -- (I use three eggs) 2 teaspoons cinnamon Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan. Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F. Pour eggs beaten with cream over top and bake 40 minutes longer at 375F. Source: "Tassajara Bread Book, 1970" - - - - - - - - - - - - - - - - - - - NOTES : May use other fruits.

beebemae, yes, very old thread but always relevant. I don’t have a recipe for a crisp/cobbler combo. They do have different styles of toppings with one some type of dough (cobbler), and the crisp topping usually consists of a buttery/crispy base of flour, sugar, butter, oats and spices. This Apple Crisp recipe is followed with a peach version. I’ve used this crisp topping for years and think it’s especially good. Apple Crisp (Serves 8-10) 7-8 Granny Smith apples, peeled and cut into large chunks 1 cup dried cranberries (optional, but good!) 2 T. lemon juice 1/3 to 1/2 cup sugar (to taste) 1 cup all-purpose flour 1 cup plus 2 T. light brown sugar, packed 3/4 cup old fashioned oats 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 10 T. cold butter, diced Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped Preheat oven to 375. In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined. In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts. Spread the apple mixture in greased baking dish. The fruit should be about 2 to 2 1/2 inches deep. Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden. Variation: For PEACH CRISP, use about 4 lbs. (7 or 8 large), peeled peaches cut into 1/2-inch wedges, 2 T. flour, 2 T. lemon juice and 1/3 to 1/2 cup sugar. Topping ingredients are the same as for Apple Crisp. Spread peach mixture in greased baking dish (I use an oval dish that’s approximately 10 ½ x 8 ½ x 3 - fruit should be 2 to 2 1/2 inches deep). Sprinkle the topping evenly on top. Bake at 375 for about 45-55 minutes or until bubbling and top is golden. Note: Adding about a pint of fresh blueberries, raspberries, boysenberries or blackberries with the peaches is also good.