Friday, August 19, 2011

Orange Peach Jam

Combine this jam, slightly runny and rich in citrus flavor, with cream cheese on a bagel OR with a barbecue sauce to use as a glaze on baked meatballs. I have given quite exact numbers when it comes to the fruit, but it does depend on size of fruit. This recipe has been updated from last year to hopefully make it more exact and easier to follow.
Ingredients for one batch:
(the goal is approximately 7 cups raw fruit blended before adding sugar, equalling 8 cups cooked, for one batch. I recommend doubling the amounts and cooking two batches)
  • 9 ripe peaches
  • 3 seedless oranges
  • 2 Tbsp lemon juice
  • 4 1/2 cups sugar, divided
  • 3 Tbsp Certo Light or 1 pkg regular pectin

 Method:
  1. Wash jars and lids. Place clean jars in 225 F oven to keep hot. Place lids in small pot with water to cover. Bring to a boil and turn off element, covering pot to keep lids hot.
  2. Peal peaches, quartering them to remove pit. Blend for a few seconds until barely smooth. Can have a few tiny chunks. Pour into large bowl. Stir in lemon juice.
  3. Peel oranges with potato peeler. Remove pith (white part) and discard. In blender, blend orange segments with the peeled off orange rind until thick and smooth, for about 1 minute.
  4. Combine blended oranges and peaches. Measure out 7 cups (or at least 6) to pour into large stainless steel pot.
  5. Measure 1/4 cup of the sugar, blend with pectin and stir into fruit. Stirring constantly with wooden spoon, bring to boil on high heat. (almost the highest)
  6. Add 4 1/4 cups sugar all at once and continue stirring until it comes to a full boil once more.
  7. The whole top layer should be bubbling before setting the timer. Boil for three minutes, while stirring and making sure it cooks hard the whole time. If it splatters quite a bit, turn down the heat just a tad.
  8. Using a canning funnel, ladle hot jam into jars and cover with lids to seal. Repeat process if cooking more batches.
  9. Cool sealed jars at room temp before storing. Jam thickens as it cools.
I prefer storing jam in the fridge or freezer, so that it keeps fresh tasting, but you do not have to if it is sealed. You can tell if it's sealed if the center of the lid is slightly inverted rather than rounded. Do not push it in by hand.

19 comments:

  1. Oh My...I'm printing this one out! Just sounds delicious, and I have the ripe peaches on hand!! Thanks!

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  2. Oh yes, this looks like a winner! I'm into the canning mode and this one is a must do.
    Thanks - you continue to inspire me!

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  3. Speaking of oranges, when i lived in Florida the prices seemed higher than the rest of the country. So i could never fiqure that one out folks!. Sorry i got off topic here, this one would be perfect for a Florida drink right about now. Everyone have a great weekend. Richard from the Amish community of Lebanon,Pa.

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  4. It all seems so do-able the way you present it.

    Ok, I'm heading for our farmer's market to pick up supplies.

    Joys,

    Sharon

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  5. I make a version of this but call it Peach Marmalade. It's my favourite spread. The flavour combination of peaches and orange rind can't be beat.

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  6. That looks so delicious. My husband just loves peach jam, but I'm sure he will love this too.
    Have a wonderful day.

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  7. Oh, I am drooling! I use to make peach preserves years (and years) ago. I also love orange marmalade, but never thought to combine them. What a great recipe.
    Beckie in Brentwood, TN

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  8. Sounds heavenly! I will have to try this. Do you water bath them at all??
    Thanks! Marianne

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  9. This sounds so delicious I think I will try it. Wish I had access to fresh peaches right now.

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  10. Call me stupid, but in step #3 do you want me to blend the oranges and the thin strips of orange rind together? I know you want me to get rid of the white part.

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  11. This sounds awesome! I love anything peach! I'm co-hosting Canning Week on my blog and invite you to come by and link up your recipe! We're having a recipe contest and canning related giveaways all week. I hope you stop by!
    Jen @ Mess Hall to Bistro
    http://messhalltobistro.blogspot.com/2011/08/canning-week-linky.html

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  12. SO, if I don't freeze this, do I need to put them in the canner to process them??

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  13. In answer to some questions... no, the jars do not need a water bath or separate canning process ... the hot jars and lids, with the hot jam seal at room temp as they cool. Store in cool place after that. If you notice that a jar did not seal (lid stays popped up), refrigerate and use first.

    Mimzy.. sorry, I did not see your question earlier...yes.. put the thin peeled rind into the blender, add the peeled orange segmments and blend well.

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  14. How many pints does this make per batch?

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  15. As stated in the recipe it makes 8 cups ...which would be 4 pints I believe.

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  16. Anneliese, I made two batches of this today and it is wonderful! Thank you so much!

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  17. Anneliese, I made two batches of this today and it is wonderful! Thank you so much!

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  18. Mimzy - I'm happy to hear that!

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  19. This is almost the same as my grandmother's recipe, which she called Peach Conserve. The recipe is the same, except for the addition of halved maraschino cherries and chopped walnuts. With or without these additions, it's delicious!

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