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Results 41 - 50 of 223 for peach jam
41. GINGER-PEACH JAM
1. Peel peaches; remove pits. ... temperature 24 hours to set. Label and freeze until ready to use. Jam may be stored in freezer up to 6 months.
Peel peaches and chop. Run ... coarse chop. The jam has better texture if the ... thing. To do this right, use peaches from the bargain table.
43. PEACH JAM
Tie spices and peach seed in a cheesecloth bag. ... reached on a jelly thermometer. Remove spice bag, pour jam into hot sterilized jar and seal.
Dip peaches in hot water; then cold. Peel, pit, cut up and measure the 6 cups. Mash and add pectin. Bring to a boil and add honey, lemon ...
45. PEACH JAM
To prepare fruit: Sort, wash ... Grind or finely chop fruit. Yield: 6, 8 ounce cups. See "Making Homemade Jams & Jellies" for complete directions.
46. PEACH JAM
Wash jars, lids, and bands by hand. Place on canning rack in large pot. Place lids in small saucepan. Cover with water. Boil both 10 ...
47. SPICED PEACH JAM
Peel and pit peaches. Grind ... quickly into hot glasses. Cover jam at once with one-eighth inch hot paraffin. Makes about 8 medium-sized glasses.
Wash, peel and pit the peaches. Chop fruit; measure 4 1/2 cups in 10-quart kettle or a Dutch oven. Combine peaches and water. Bring mixture ...
49. SPICED PEACH JAM
Put spices in a cheese ... bag. Pour hot jam into hot jars, leaving 1/4 ... jars. Process 15 minutes in boiling water bath. Yield: About 4 pints.
Remove pits from plums (do ... appropriate. Let stand at room temperature 24 hours; then store in freezer. To serve, thaw jam. Yields about 6 half pints.
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