Peach jam recipe needed.
jojoco
last year
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lakeaffect_gw
last yearnekotish
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sugar free (splenda) peach jam recipe??
Comments (21)Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners....See MoreNCHFP Peach Jam Recipe
Comments (7)Vanilla and almond extracts are good with peaches, also cinnamon, nutmeg, mace. I'd be careful with spices. Not that you can't use them, but less is more. Some flavors can turn bitter or stronger with processing. You might consider using whole spices in a bag and then removing. Ground spices do tend to discolor. Keeping them evenly distributed is a challenge. I wouldn't worry so much about the ginger because it's light but darker spices are an issue with something like peach. Another option with or without the spices is to use some measure of light brown sugar instead of all white. It will darken the preserve a bit but it goes beautifully with spices and definitely enriches the flavor. Carol...See MoreNew to canning & needing help (again)! Peach-maple jam
Comments (2)You could still re-process that jar in a small pot, but I'd probably refrigerate it and just enjoy the contents. It may have been a defective lid or a nick on the rim you missed. Another option is a speck of jam left on the edge that interfered with the seal. I wipe the rim with a vinegar-water solution to get it squeaky-clean and that seems to help. You can re-make the jam if you wish, but there's always a risk of overcooking and compromising the flavor, so my preference is to leave well enough alone and use the jam in other ways. I'm not remembering that recipe, but peaches don't set reliably, even with the addition of the lemon juice. Traditional peach preserves tend to a softer set. Carol...See MoreLooking for shelf stable recipe for peaches - not jam
Comments (6)What about a peach chutney? A little hot spice and sweetness in one. Perfect for serving with poultry or pork. Here is one recipe but there are plenty of others. 20 to 24 peaches, medium to large, slightly under-ripe - just not dead ripe (total weight about 6 lb or 3 kg) - regardless of the raw intact amount, you 'll need about 3.5 to 4 quarts of peeled, cut up peaches. 3 cups brown sugar 1 large onion (finely chopped ) about 3/4 cup 5 cups red wine vinegar or apple cider vinegar 1/4 cup mustard seed 1.5 teaspoons ginger paste (available from Asian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoon fresh grated ginger. 2/3 teaspoon cumin seeds or ground cumin, if you can't get the seeds 1 cup raisins 1 teaspoon ground coriander 1/4 teaspoon cinnamon 1 teaspoon red cayenne pepper 1/4 teaspoon ground cloves 1 teaspoon garlic paste or puree Equipment Jar grabber (to pick up the hot jars) Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) At least 1 large pot Large spoons and ladles Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings) 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment. Here is a link that might be useful: Chutney...See Morelocaleater
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