Spiced Peach Jam - Revision history

Toast at 05:44, 7 October 2011

2011-10-07T05:44:13Z

Toast at 19:53, 19 September 2011

2011-09-19T19:53:08Z

Toast: Created page with "Category:Jams/Jelliescategory:Preservescategory:Peachcategory:Toast's Recipes This is a really tasty sweet jam recipe that I adapted from a crazily overdone one ..."

2011-09-19T19:51:39Z

Created page with "Category:Jams/Jellies category:Preserves 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:Jams/Jellies]][[category:Preserves]][[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)
*1 tsp each ground cardamon, ground nutmeg
*1/4 tsp allspice
*1 large or 2 small Cinnamon Sticks
*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, spices 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 3 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.

*Remove cinammon stick(s)

*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.

@@ Line 21: / Line 21: @@
 *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, spices and lime juice.
@@ Line 37: / Line 39: @@
 *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.

@@ Line 1: / Line 1: @@
 [[Category:Jams/Jellies]][[category:Preserves]][[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 recipe adapted from another peach recipe I often do for jam, instead of adding cherries I went for the spices which creates a really rich flavour and makes this really nice as a hot brie garnish among other things.
@@ Line 11: / Line 11: @@
 *1 large or 2 small Cinnamon Sticks
 *4 cups sugar
-*2 boxes pectin (peach jam takes extra pectin as there isn't a ton of natural
+*2 boxes pectin (peach jam takes extra pectin as there isn't a ton of natural, use the powder not liquid)
 *1/4 cup lime juice
 *Butter (optional, to remove scum)