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Thread: Peach Preserves

  1. #1
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    Peach Preserves

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    I am going to make peach preserves this weekend (since we have an abundance of peaches!) Does anyone have a fabulous recipe?? Thought I'd ask before I googled it.
    Mary
    ~Strong and content, I travel the open road.~



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  2. #2
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    Sep 2009
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    I don't know if fabulous is the right word, but I enjoyed spiced peach jam:

    2 quarts crushed, peeled peaches, 1/2 cup water, 6 cups sugar,
    with 1 tsp whole cloves, 1/2 t. whole allspice and 1 stick of cinnamon in a cheesecloth bag during cooking.

    Combine peaches and water, cook gently for 10 minutes. Add sugar, bring to a boil and cook until sugar dissolves. Boil rapidly until thick, stirring frequently, until ready to pour into jars, about 15 minutes.
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  3. #3
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    We did peaches last week. Jam (peaches, boatload of sugar, lemon juice, pectin), and halves in syrup and spiced. Our spiced recipe uses some type of vinegar (can't recall if it's apple cider or white wine), then the usual cloves and cinnamon sticks. I don't think there's a wrong way, everything tastes yummy!

  4. #4
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    Aug 2005
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    Portland, Oregon
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    Harry & David has this fabulous Peach Marmalade - I'd love to find a good recipe for homemade - I don't like Orange marmalade but I loved the peach.

  5. #5
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    Apr 2009
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    Quote Originally Posted by azfiddle View Post
    I don't know if fabulous is the right word, but I enjoyed spiced peach jam:

    2 quarts crushed, peeled peaches, 1/2 cup water, 6 cups sugar,
    with 1 tsp whole cloves, 1/2 t. whole allspice and 1 stick of cinnamon in a cheesecloth bag during cooking.

    Combine peaches and water, cook gently for 10 minutes. Add sugar, bring to a boil and cook until sugar dissolves. Boil rapidly until thick, stirring frequently, until ready to pour into jars, about 15 minutes.
    Sounds tasty! When do you add the spice bag?
    At least I don't leave slime trails.
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  6. #6
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    Dec 2005
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    around Seattle, WA
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    My 2 cents - use a tad under-ripe peaches, otherwise your preserves will wind up runny. Still tasty, just runny.

    I used to have a peach tree (Desert Gold varietal) when I lived in Phoenix and every year had to do "something" with all the peaches.
    Beth

  7. #7
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    Divingbiker makes awesome peach jam.

    Check with her for her recipe.

    Maybe, if she made some more this year, and if I'm enough of a kiss-up, she'll send another jar my way!!
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  8. #8
    Join Date
    Jun 2010
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    Quote Originally Posted by abejita View Post
    I am going to make peach preserves this weekend (since we have an abundance of peaches!) Does anyone have a fabulous recipe?? Thought I'd ask before I googled it.

    Oh man! Send some to me!
    So long as the wheels are still turning, life is good.

    Battswebb

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  9. #9
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    Sep 2009
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    Add the spices while you are cooking the jam- then remove when you fill the jars.
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  10. #10
    Join Date
    Apr 2009
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    Quote Originally Posted by azfiddle View Post
    Add the spices while you are cooking the jam- then remove when you fill the jars.
    At the peach pulp+water-only stage, or after you add the sugar?
    At least I don't leave slime trails.
    http://wholecog.wordpress.com/

    2009 Giant Avail 3 |Specialized Jett 143

    2013 Charge Filter Apex| Specialized Jett 143
    1996(?) Giant Iguana 630|Specialized Riva


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