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Peach Jam or Syrup Recipe

   
 

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     Peach Jam or Syrup

Category   Sauces
Sub Category   None
Preptime   2 hrs

Ingredients
7 Cups peeled, pitted, and sliced peaches (blender puréed for syrup)
1/4 cup (jam)/1 tablespoon (syrup) No sugar/low sugar pectin
4 cup (jam) / 2 cups (syrup) sugar
1/4 cup lemon juice
1 teaspoon vanilla extract (syrup only)
 

Instructions
To prepare peaches- fill large pot 1/2 full of water and bring to a boil. Fill another large pot half full of water and add 2 cups ice. Put whole peaches into boiling water and boil for two minutes. Then remove peaches and plunge them into cold water for five minutes. Peels should slip off. Slice the peaches off of the pit into a bowl.
Mix seven cups of fruit (sliced for jam, puréed for syrup) with the appropriate amount of pectin and lemon juice in a large heavy-bottomed pot. Simmer over medium flame until mixture comes to a boil, stirring often. Add sugar and stir in over medium heat. For jam, mash fruit with a potato masher to break up slices. Bring back up to a boil, stirring often. Boil for one full minute. Place a spoon full of the mixture into freezer for a minute and see if it has jelled. If not, add another tablespoon of pectin mixed with a little cooled fruit mixture to dissolve it and bring back to boiling for a full minute. Test again. For syrup, stir in vanilla now.
Have clean jars, lids, and rings ready. Dip jars in boiling water right before filling. Ladle hot jam or syrup into jars, wipe rim, place on lid that has been dipped in boiling water, and apply ring, tightening slightly.
Process jars in a boiling water bath for ten minutes. Remove and let cool. Check seals. Keeps for one year on the shelf. Refrigerate after opening.
Serving Suggestions
Syrup is great on pancakes/waffles/ice cream/Greek yogurt with fresh fruit or berries.


Originally Submitted
6/27/2017





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