Posts Tagged ‘jam recipe’

Tasteful Tuesday: Five Peachy Recipes

Tuesday, August 14th, 2018

Mason Jar Beverage Dispenser

August is National Peach Month, so this week we’re taking a look at six peach recipes we’ve featured here on the blog – just click on the titles below.

Peach Iced Tea

Homemade ice tea with a peach syrup infusion – refreshing and delightful all year long.

Peach Sangria

For brunch, after work, or an end-of-the-summer cookout, this peachy beverage will be a big hit.

Peach Bavarian

In June, we featured ten vintage desserts with New England and East Coast inspiration from Taste of Home, and this peach dessert was one of them.

PeachesJust Peachy Blueberry Crisp

Peaches and blueberries come together in this recipe, taken from the Goose Berry Patch Farmers’ Market Favorites cookbook.

Peach Jam

For ice cream, toast, muffins and more, you can make your own peach jam by following this recipe.

What is your favorite thing to make with peaches? Share below in the comments!

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Peach Jam Recipe

Tuesday, August 29th, 2017

Peaches

This recipe takes those peaches you’ve been growing (or if you’re here in Maine where peaches have a hard time growing, the ones that are at the grocery store) and turns them into jam. Serve during breakfast, give as a gift or keep stored for the winter.

What you’ll need:

  • 6 pounds peaches
  • 1/4 cup lemon juice
  • 3½ cups granulated sugar

Directions:

  1. Peel, pit and chop peaches and place in a large saucepan or pot; add lemon juice. Place a metal spoon in the refrigerator to chill (for testing the readiness of the jam later).
  2. Mash peaches and lemon juice using a large spoon or potato masher. Stir in sugar and bring to a boil.
  3. While boiling, continuously stir mixture until the jam thickens and reaches 210-220°F; about 25-30 minutes.
  4. To test for set point, remove saucepan from heat. Dip chilled spoon into jam, and allow jam to run off spoon; jam should slowly fall off spoon in one thickened clump. If it is runny, return jam to medium heat and simmer 2-4 minutes before re-testing. Using large spoon, skim foam from top of jam.
  5. Transfer jam to canning jars and cap with lids. Let cool to room temperature, store (can be refrigerated for up to 3 weeks after opening).

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