sufficientforme
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Spiced Peach
from recipezaar
Ingredients
* 8 cups pitted peeled, chopped, peaches
* 4 tablespoons fresh lemon juice
* 6 tablespoons powdered fruit pectin (I tried one whole box
of sure jell it did not set, needs the two extra tablespoons)
* 5 cups sugar
* 1 tablespoon finely chopped crystallized ginger
* 1/4 teaspoon freshly grated ginger
* 1/2 teaspoon freshly ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground allspice
* zest of half a lemon, finely chopped.
Directions
1. Sterilize the jars, rings and lids.
2.In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
3.Add the pectin and return the mixture to a boil.
4.Stirring constantly, slowly add the sugar.
5.Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
6.Remove from the heat stir for 5 minutes to prevent the fruit chunks from settling on the top. Skim any foam from the top of the jam if necessary after stirring.
7.Carefully pour the jam into the jars, leaving 1/4 inch space between the jam and the neck of the jar.
8.Cover with the lids and screw the bands on process in waterbath canner for 10 minutes for altitude under 1000.
from recipezaar
Ingredients
* 8 cups pitted peeled, chopped, peaches
* 4 tablespoons fresh lemon juice
* 6 tablespoons powdered fruit pectin (I tried one whole box
of sure jell it did not set, needs the two extra tablespoons)
* 5 cups sugar
* 1 tablespoon finely chopped crystallized ginger
* 1/4 teaspoon freshly grated ginger
* 1/2 teaspoon freshly ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground allspice
* zest of half a lemon, finely chopped.
Directions
1. Sterilize the jars, rings and lids.
2.In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
3.Add the pectin and return the mixture to a boil.
4.Stirring constantly, slowly add the sugar.
5.Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
6.Remove from the heat stir for 5 minutes to prevent the fruit chunks from settling on the top. Skim any foam from the top of the jam if necessary after stirring.
7.Carefully pour the jam into the jars, leaving 1/4 inch space between the jam and the neck of the jar.
8.Cover with the lids and screw the bands on process in waterbath canner for 10 minutes for altitude under 1000.
