PEACH JELLY RECIPE RECIPES
PEACH JELLY RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!!
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 8 half pints
Number Of Ingredients 3
Steps:
- Combine juice and pectin in a large saucepot.
- Bring to a boil.
- Stir in sugar and return to a rolling boil.
- Boil hard 3 minutes, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jelly into hot, sterile jars; 1/4" head.
- Process 5 minutes in boiling water canner.
- About 8 half pints.
Nutrition Facts : Calories 838.4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 26.4, CarbohydrateContent 216.9, FiberContent 1.6, SugarContent 187.1, ProteinContent 0.5
PEACH JELLY RECIPE FOR CANNING - PRACTICAL SELF RELIANCE
Peach jelly captures the flavor of fragrant fresh peaches in a simple preserve that can be enjoyed year round.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 5
Number Of Ingredients 4
Steps:
- Extract the juice from peaches or peach peels by boiling them in a small amount of water for about 20-30 minutes. Strain through a jelly bag, cheesecloth or fine mesh strainer. Measure out 3 cups for a batch.
- Bring the peach juice and lemon juice to a boil over high heat. Mix the sugar with the powdered pectin to distribute, and add together.
- Return to a boil and cook for 1 minute.
- Pour into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.
- Turn off the canner and leave the jars in for another 5 minutes before removing to cool.
- Check seals, and store any unsealed jars in the refrigerator for immediate use.
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Honestly. . . the only reason I made Peach Jelly was because I made so much juice for my Strawberry Peach Jelly. Turns out. . .this was a good thing. I now have requests to make more. Just another jelly you can NOT find in the store. Friends and family keep reminding me of that. lol A very good jelly with a beautiful rosey color!
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PEPPER PEACH JELLY RECIPE - FOOD.COM
Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together.
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Calories 955.5 per serving
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Reviews 5.0
Total Time 24 hours 30 minutes
Calories 430.7 per serving
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Reviews 5.0
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Calories 430.7 per serving
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PEACH JAM RECIPE | MARTHA STEWART
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
From marthastewart.com
Reviews 3.1
Total Time 1 hours 30 minutes
Category Gluten-Free Recipes
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Reviews 3.1
Total Time 1 hours 30 minutes
Category Gluten-Free Recipes
- Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.
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PEACH PRESERVES RECIPE | ALLRECIPES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
From allrecipes.com
Reviews 4.4
Total Time 2 hours 0 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 59.1 calories per serving
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Reviews 4.4
Total Time 2 hours 0 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 59.1 calories per serving
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
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Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. 2. Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally.
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WHEN PEACHES ARE IN, MAKE THIS PEACH JELLY FROM SCRAPS ...
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