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Recipe For Peach jam
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We would like to make 50 jars of Peach jam at one time does any one have a recipe for us
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Here are a couple of links for you. If you are going to make 50 jars, personally I would make a smaller amount first to test the recipe, then double it all up. Anyway, good luck and happy cooking!
http://www.foodnetwork.com/food/recipes/recipe /0,1977,FOOD_9936_26228,00.html
http://www.independent.co.uk/living/food_and_d rink/recipes/article2715341.ece
http://www.foodnetwork.com/food/recipes/recipe /0,1977,FOOD_9936_26228,00.html
http://www.independent.co.uk/living/food_and_d rink/recipes/article2715341.ece
This recipe will make 7 pints... I've doubled it succesfully, but making more than that at one time is really a lot of work. I hope you have a really good relationship with your banker since you'll have to float a loan to pay for the sugar.
I like this recipe primarily because it will not fail using the required amount of pectin... other recipes that rely on boiling the mixture to the sheeting stage are often disasters. My grandmother aso gave good advice on never using any sugar except granulated... Best of luck!
4 cups prepared fruit (buy about 3 lb. fully ripe fresh peaches)
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
6 cups sugar, measured into separate bowl
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Don't place the sealing tops in the boiling water though, until just before using... you can ruin the seal. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepan. Stir in lemon juice.
Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Contd.
I like this recipe primarily because it will not fail using the required amount of pectin... other recipes that rely on boiling the mixture to the sheeting stage are often disasters. My grandmother aso gave good advice on never using any sugar except granulated... Best of luck!
4 cups prepared fruit (buy about 3 lb. fully ripe fresh peaches)
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
6 cups sugar, measured into separate bowl
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Don't place the sealing tops in the boiling water though, until just before using... you can ruin the seal. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepan. Stir in lemon juice.
Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Contd.
Contd.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
5 lbs peaches
3 teaspoons lemon juice
5 cups sugar
Peel, pit and chop peaches-to yield approximately 10 cups of peaches
Place all ingredients in a large bowl and let stand for 1 hour.
Empty contents into a large pot, cover and bring to a rapid boil.
Boil for 25 minutes to reach the jelling point. Stir often and then constantly as the mixture begins to jell.
Remove from heat.
There will be a yellow foam that covers the top of the mixture. Skim this off and discard.
Place into jars you have pre-heated with hot water, leaving approximately 1cm space from mixture to top of jar.
As a variation, I sometimes add � teaspoon of cinnamon, or � teaspoon of nutmeg. That�s a personal variation, but we love it!
Enjoy!
Fr Bill
3 teaspoons lemon juice
5 cups sugar
Peel, pit and chop peaches-to yield approximately 10 cups of peaches
Place all ingredients in a large bowl and let stand for 1 hour.
Empty contents into a large pot, cover and bring to a rapid boil.
Boil for 25 minutes to reach the jelling point. Stir often and then constantly as the mixture begins to jell.
Remove from heat.
There will be a yellow foam that covers the top of the mixture. Skim this off and discard.
Place into jars you have pre-heated with hot water, leaving approximately 1cm space from mixture to top of jar.
As a variation, I sometimes add � teaspoon of cinnamon, or � teaspoon of nutmeg. That�s a personal variation, but we love it!
Enjoy!
Fr Bill
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