Pretty Peach Jam
This has been a favorite jam in my family for as long as I can remember, relates Theresa Beckman of Inwood, Iowa. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange.
This has been a favorite jam in my family for as long as I can remember, relates Theresa Beckman of Inwood, Iowa. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange.
- Carbohydrate 114.48 g
- Cholesterol 0 mg
- Fat 3 g
- Fiber 18 g
- Protein 10.92 g
- Saturated Fat 0.228 g
- Serving Size 1 1 Recipe (3094g)
- Sodium 558115.20160413 mg
- Sugar 96.48 g
- Trans Fat 0.936 g
- Calories 468 calories
Step-by-step
- In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.
- Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently.
- Add sugar and return to a rolling boil.
- Boil for 2 minutes, stirring constantly.
- Remove from heat.
- Pour into jars or plastic containers.
- Cover and let stand overnight or until set, but not longer than 24 hours.
- Refrigerate up to 3 weeks or freeze up to 1 year.
Making large batches of fruit preserves requires managing high volumes of sugar and pectin without scorching the bottom of the pot. Utilizing a food processor to break down peaches, oranges, pineapple, and cherries ensures a uniform purée that integrates evenly with dry pectin.
- Process the unpeeled navel orange in small batches to avoid large citrus rinds remaining intact.
- Stir the powdered fruit pectin into the cold fruit purée continuously before applying heat to prevent clumping.
- Bring the mixture to a vigorous rolling boil that cannot be stirred down, then add the full amount of sugar at once.
- Maintain a strict two-minute boil while stirring constantly to activate the setting properties properly.
- Store the finished containers in the refrigerator for up to three weeks or transfer them to the freezer for storage lasting up to one year.
Failing to reach a true rolling boil prevents the pectin from activating, resulting in a runny final product. Precise timing during the final heating stage guarantees the correct gel consistency.
