Cherry Peach Jam - Revision history

Toast at 18:40, 9 July 2012

2012-07-09T18:40:14Z

Toast at 05:44, 7 October 2011

2011-10-07T05:44:33Z

Toast at 05:42, 7 October 2011

2011-10-07T05:42:13Z

Toast at 05:40, 7 October 2011

2011-10-07T05:40:09Z

Jiran at 01:51, 26 August 2009

2009-08-26T01:51:11Z

Toast: New page: category:Jamcategory:Preservescategory:Cherrycategory:Peachcategory:Toast's Recipes This is a really tasty sweet jam recipe that I adapted from a crazily overdone one ...

2009-08-21T15:23:51Z

New page: category:Jam category:Preserves category:Cherry category:Peach category:Toast's Recipes This is a really tasty sweet jam recipe that I adapted from a crazily overdone one ...

New page

[[category:Jam]][[category:Preserves]][[category:Cherry]][[category:Peach]][[category:Toast's Recipes]]

This is a really tasty sweet jam recipe that I adapted from a crazily overdone one I found elsewhere on the net. The cherry juice turns the peaches a beautiful ruby colour and the aroma while it's cooking is to die for.

==Ingredients==

*8 Normal Sized Peaches (Washed and pitted/chopped, I leave skins on but you can remove if you prefer)
*2 Cups Cherries (chopped)
*4 cups sugar
*2 boxes pectin (peach jam takes extra pectin as there isn't a ton of natural
*1/4 cup lime juice
*Butter (optional, to remove scum)

==Method==

*Sterilize your jars and keep them nice and warm so the temperature shock of the hot jam doesn't shatter them.

*Chop your fruit, then combine in blender or food processor. (You can also mash with a potato masher, but it takes a while)

*Process until you hit the desired consistency, I like my jam a little chunky but you can get it as smooth as you want.

*Move the fruit to a pot, add your pectin and lime juice.

*Bring to a boil

*Add the sugar, then bring to a rolling boil

*Once it's boiling, cook while stirring vigourously for 5 minutes or so

*The scum that forms at the top is harmless, but doesn't look very nice in your jam, stir in about a tbsp of butter and much of it will dissipate. If some remains you can add more butter, or remove it with a spoon.

*Ladle hot jam into jars, ideally with a canning funnel, but you can do without.

*Seal jars and process for 10 Minutes in a boiling water bath.

← Older revision		Revision as of 05:44, 7 October 2011
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	*Seal jars and process for 10 Minutes in a boiling water bath.		*Seal jars and process for 10 Minutes in a boiling water bath.
		+
		+	==Note on peaches:==
		+	*Boiling peaches for a bit then dropping them into ice cold water (as in it has ice floating in it) makes the skins very easy to peel
		+	[[image:peachbasedjams4.jpg]]

← Older revision		Revision as of 05:42, 7 October 2011
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	*Seal jars and process for 10 Minutes in a boiling water bath.		*Seal jars and process for 10 Minutes in a boiling water bath.
−
−	~~==TaDa!==~~
−	~~[[image:peachbasedjams4.jpg]]~~

← Older revision		Revision as of 01:51, 26 August 2009
Line 1:		Line 1:
−	[[~~category~~:~~Jam~~]][[category:Preserves]][[category:Cherry]][[category:Peach]][[category:Toast's Recipes]]	+	[[Category:Jams/Jellies]][[category:Preserves]][[category:Cherry]][[category:Peach]][[category:Toast's Recipes]]

	This is a really tasty sweet jam recipe that I adapted from a crazily overdone one I found elsewhere on the net. The cherry juice turns the peaches a beautiful ruby colour and the aroma while it's cooking is to die for.		This is a really tasty sweet jam recipe that I adapted from a crazily overdone one I found elsewhere on the net. The cherry juice turns the peaches a beautiful ruby colour and the aroma while it's cooking is to die for.

@@ Line 6: / Line 6: @@
 ==Ingredients==
-*8 Normal Sized Peaches (Washed and pitted/chopped, I leave skins on but you can remove if you prefer)
+*8 Normal Sized Peaches (Washed and pitted/chopped, I sometimes leave skins on but you can remove if you prefer)
 *2 Cups Cherries (chopped)
 *4 cups sugar

@@ Line 19: / Line 19: @@
 *Chop your fruit, then combine in blender or food processor. (You can also mash with a potato masher, but it takes a while)
 *Process until you hit the desired consistency, I like my jam a little chunky but you can get it as smooth as you want.
 *Move the fruit to a pot, add your pectin and lime juice.
 *Bring to a boil
@@ Line 32: / Line 34: @@
 *The scum that forms at the top is harmless, but doesn't look very nice in your jam, stir in about a tbsp of butter and much of it will dissipate. If some remains you can add more butter, or remove it with a spoon.
-*Ladle hot jam into jars, ideally with a canning funnel, but you can do without.
+*Ladle hot jam into jars, ideally with a canning funnel, but you can do without if you clean any spots on the rim.
 *Seal jars and process for 10 Minutes in a boiling water bath.