I just use a whiff of cinnamon....not much just about 1/2 tsp in say a quart of crushed fruit.
I have used more...I have tried brandy I have mixed with raspberries....but I love just plain peach jam!!!!

Alexa, you might guess I'd have a few recipes hanging around. I love peaches!!!!!

Chunky Peach Preserves

3 pounds freestone peaches
ice water
5 cups sugar
2/3 cup strained fresh lemon juice, or more to taste

Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.

Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.

Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.

Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jam like consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.

Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 F (105 C). It will seem thin.

Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly.

Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars.

Transfer with tongs to a rack to cool; lids should form a seal.

PEACH BUTTER 4 1/2 lbs peaches, peeled, pitted and coarsely chopped 1/2 cup water Grated zest and juice of 1 lemon 4 cups granulated sugar 1/2 tsp almond extract (optional) 1\. In a large stainless steel saucepan, combine peaches, water and lemon zest and juice. Bring to a boil over med\-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes. 2\. Working in batches, transfer peach mixture to a food mill or a food processor and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of peach puree. 3\. In a clean large SS saucepan, combine peach puree and sugar and the almond extract if using. Bring to a boil over med\-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it's shape in a spoon. 4\. Prepare canner, jars and lids. 5\. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles, adding more hot butter if needed to maintain 1/4 inch head space. Wipe rim. Center lid and screw band fingertip\-tight. 6\. BWB half pints and pints 10 minutes. My notes: I did not measure the puree. I had good sized peaches and figured 3 would equal 1 lb. After the peaches were cooked I used an immersion blender to puree the peaches in the same pan, added the sugar (did a taste test and added a little more). The small amount of almond extract helps to intensify the peach flavor, peach pits have an almond flavor already. This peach butter has a wonderful golden color, if you like spiced peach butter you can add spices when you add the sugar but the color will darken and you lose the fresh peach flavor.

PEACH JAM WITH BROWN SUGAR AND RUM

Harvest Forum

Posted by: Readinglady z8 OR (My Page) on Sat, Jun 11, 05 at 0:33

Peach Jam With Brown Sugar and Rum

Makes 6 half pints
6 cups frozen peach slices, thawed
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 head space. 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 mango's and 6 tablespoons strained fresh lime juice in lieu of the lemon.

JUNE 23, 2005 Peach Melba Jam 2 cups crushed peaches (about 1\-1/2 lbs.) 1/4 cup lemon juice 3 cups red raspberries 7 cups sugar 1 box liquid Certo brand pectin (2 foil pouches) Few drops almond extract To the peeled, pitted, and crushed peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries. Crush berries and add remaining 2 tablespoons lemon juice. Combine peaches and raspberries with sugar in heavy kettle, mix well, and bring to a full rolling boil, stirring constantly. Add pectin and boil hard 1 minute. Stir and skim for several minutes to prevent fruit floating. Add extract. Pour into prepared jars; seal with two\-piece lids and process in a boiling water bath for 5 minutes. Makes 8 or 9 half pints. from Barb Schaller, www.jamlady.eboard.com

CANTALOUPE-PEACH JAM

Linda Lou

4 cups peeled, seeded, and chopped cantaloupe (about 1 large)
4 cups peeled, seeded, and chopped peaches (about 4 medium)
6 cups sugar
1/4 cup lemon juice
1 teaspoon grated lemon rind

*COMBINE cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

*ADD sugar and lemon juice, stirring well. Bring to a boil stirring constantly. Reduce heat, and simmer 30 minutes or until thickened.

*ADD lemon rind, and cook 3 additional minutes, stirring constantly. Remove from heat; skim off foam.

*POUR hot jam into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

*PROCESS in a boiling-water bath 10 minutes.

YIELD: 6 half pints.

Nancy

THATS WHAT I"M TALKING ABOUT!

Thanks Nancy! And you even reposted the elusive Peach, Rum and Brown Sugar recipe I couldn;t find. Happy Days!!!!!

There will be Joisey peaches simmering on Sunday

Alexa

Oh my....that Peach with Brown Sugar and Rum has got me on the lookout for peaches in my neck of the woods!

Here is one I like.

Brandied Peach Jam
from Ball Blue Book 1993

4 c frozen peaches, thawed (I used fresh)
2 T lemon juie
1 c brandy
1 pkg powdered pectin
5 c sugar

Drain thawed peaches and coarsely chop. Combine peaches, lemon juice, and brandy in large sauce pot. Place over medium heat and simmer 5 minutes, stirring frequently. Stir in pectin and cook over high heat until mixture comes to a rolling boil. Add the sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Stir to distribute fruit, 3 minutes. Pour hot fruit into hot sterilized jars, leaving 1/4 inch head space. Adjust caps. process 10 minutes in BWB. Yield about 7 half pints.

These are from my to try file. I know the first one is from someone here...take credit of it's yours. I usually make note of the originator, but for some reason this one isn't noted. Blueberry/Peach/Frangelico Jam 2 cups blueberries 1 cup sugar 2 peaches, peeled and diced 2 tbls lemon juice 1 tsp grated lemon rind 2 tbls Frangelico Put all ingredients in a pan except Frangelico. Cook on high until it boils, then simmer 25 minutes or until thick. Add Frangelico, cook 5 more minutes, ladle into jars, 1/2 inch headspace. BWB 10 minutes. Peach Amaretto Butter Posted by Susytwo 7/08 6 cups peeled, pitted and chopped peaches (about 10\-12) 2 cups sugar 1 cup Amaretto Puree peaches in a food processor or blender until smooth. In a large stainless steel or enamel saucepan combine peach puree and sugar. Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often. Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached. This will not thicken up past where you take it to. Ladle into half pint jars leaving 1/4 inch head space. Process in a boiling water bath 15 minutes. Linda

Mmmmm....I get peaches in a week or so. Here's a salsa and a chutney that we like...

* Exported from MasterCook *

Peach Salsa

Recipe By :Bernardin
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno peppers -- chopped
1 red bell pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
3/4 cup white vinegar
3 tablespoons honey -- or sugar
4 cloves garlic -- 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.).

* Exported from MasterCook *

Peach-Jalapeno Chutney

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Peaches -- slightly soft
1 Cup Cider Vinegar
1 Cup Dark Brown Sugar
2 Cloves Garlic -- minced
1 Small Onion -- finely chopped
3 Jalapeno Peppers -- seeded and chopped
1 Teaspoon Mustard Seed
1 Tablespoon Fresh Ginger Root -- minced
1/2 Cup Golden Raisins
1 Teaspoon Cinnamon
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt

Scald, peel and pit peaches and cut into coarse dice.

Place all the ingredients in a medium non-aluminum Dutch oven or heavy pot. Bring to a boil and simmer 30 - 45 minutes, stirring frequently.

Process in boiling water bath 10 minutes at altitudes of 0-1000 ft., 15 minutes at 1001-6000 ft., 20 minutes above 6000 ft.

- - - - - - - - - - - - - - - - - - -

You all are killing me. I love peaches but don't have the time or facilities to can them during the summer months. I am living vicariously through you all.

This one comes from the Honey Board:

Honey-Packed Peaches

Ingredients
2-3/4 cups water, divided
 1/4 cup lemon juice
 5 lbs. peaches*, peeled, pitted and cut into wedges
 1-1/4 cups honey
 2 Tablespoons vanilla extract
 6 small strips lemon zest

Directions
In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot.

Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack.

*Apricots or nectarines may be substituted.

Tips
Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as Clover or Orange Blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.

or from Jan-Roberts Dominguez:

Stone Fruit in Vanilla Syrup

Makes about 3 quarts

In addition to stone fruit such as peaches, nectarines, apricots or plums, you can also use this recipe for pears.

Ingredients
 About 6 pounds peaches, nectarines, apricots, plums, or pears)
 4 cups water
 3 cups granulated sugar, or more if desired
 3 tablespoons strained fresh lemon juice
 4 teaspoons vanilla (see note for using vanilla bean)

Instructions

Wash 3 quart canning jars. Keep hot until needed. Prepare lids as manufacturer directs.

Wash the peaches. Dip them in boiling water for 30 to 60 seconds then plunge into cold water to cool quickly. Slip off the peel. Halve the fruit, then pit and scrape the cavity, if using peaches, to remove the red fibers, if desired (these fibers tend to turn brown during storage).

Cling peaches are easier to cut into halves by inserting a knife through to the pit beginning at the stem and following the crease to the blossom end. Continue cutting on opposite side, then hold a peach half in each hand and twist in opposite directions to separate halves.

As the peaches are halved (or sliced or quartered), prevent darkening by placing the fruit directly into an antidarkening solution (see note).

Combine the water, sugar, lemon juice and vanilla. Bring the mixture just to a low simmer and continue heating, uncovered, for 3 minutes.

Drain peaches. Add a third of the prepared peaches to the syrup and simmer gently, uncovered, just until they are heated through, about 3 minutes.

Carefully pack them, cavity side down, into a hot jar, leaving 1/2-inch head space. Fill with hot syrup, leaving 1/2-inch head space, then run a nonmetalic spatula around the inside of the jar to remove air bubbles. Wipe the jar rim with a clean, damp cloth. Attach the lid. Repeat heating step for next 2 batches, filling and closing one hot jar at a time.

Process in boiling-water canner for 25 minutes (30 minutes at 1,000 to 3,000 feet; 35 minutes at 3,000 to 6,000 feet; 40 minutes 6,000 to 8,000 feet).

Note: You can use both extract and vanilla bean. Use only 2 teaspoons vanilla extract, then cut a vanilla bean into 3 equal pieces (cut a slit up the side of the entire bean so more flavor can be extracted in the syrup) and add them to the syrup, making sure that one section ends up in each jar when canning the fruit).

Note: To prevent darkening, slice the fruit directly into water containing 1 teaspoon of ascorbic acid powder per gallon of water. Or crush and dissolve six 500-milligram vitamin C tablets per gallon of water. You can also buy commercial antidarkening products; just follow package directions. In any case, it isn't necessary to rinse off the solution before canning.

Carol

Cutting/pasting!

Once you do peach jam, try putting up just some peach halves in light syrup. I did that one year, adding cinnamon basil (or a cinnamon stick) and a TBLSP cinnamon schnapps to each quart jar. They made awesome last minute desserts!

I make peach maple jam. The stuff is good but it doesn't keep once opened and doesn't have as long a shelf life as regular peach jam. Neither of these qualities have been a problem, lol! Another kind I like is peach melba jam, with raspberries and vanilla.

So here I sit with almost 10lbs of hard-as-a-rock peaches. Yes they are local, yes they were cheap... is there anyway to get them to ripen faster? And I have Peach Ginger and the Peach Melba slated for this week with any leftover going into the peach salsa I got from the Harvest group.

Thakns again everyone!

A

Put them in a single layer, throw a towel over them and check each day. Or..... send them to South Jersey... lol.. I'll take care of them for ya.

It's not jam, but dried peaches are delicious! Halve, spread on a cookie sheet and put in the oven on the lowest setting for many hours.

I finally found my Peach Maple Jam recipe. I LOST the cookbook it was from, much to my great sadness.

This stuff doesn't keep too well once opened, so I put it up in small jars. Never had a problem eating it all up ASAP.

Peach Maple Jam from "Summer in a Jar" by Andrea Chesman

5 lbs. peaches
1/4 cup lemon juice
1 cup pure maple syrup
1 tsp. cinnamon

Yields about 10 half pints.

Blanch the peaces in boiling water to cover for 1 minute to loosen the skins. Drain, cool and peel. Remove the pits and chop the peaches very finely. You can use a food processor.

I a large nonaluminum pot, combine the peaches, lemon juice, maple syrup and cinnamon. Bring to a boil and gently boil for 10 minutes until thick. The jam is ready when it begins to hold its shape when dropped onto a cold plate.
(NOTE: I find that I have to cook these jams much longer than the recipe says to get them to firm up. I use the cold plate method to test them.
Skim off any foam on the surface and ladle into hot, sterilized jars, (1/2 pint or 6 oz.), leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes.

Here's a link to the recipe for the Peach Raspberry Jam that I make. The recipe is by Kyle Phillips from "About.com" and only makes about 3-4 1/2 pint jars. It is yum!

So you aren't interested in making bellini with your peaches? Shows where my interests lie! Enjoy your jam, chutney, and preserves.

;)

It isn't that I'm not interested, but those would be finished ON THE SPOT and there wouldn;t be anything left to sample in January! LOLOLOLOL!

A

I had mango puree on hand; it's a mango bellini (that's why it's not a champagne flute). Peach will be next. Good or bad, you planted a seed!