Peach Syrup
by Self Sufficient if Ye Are Prepared Ye Shall Not Fear on Tuesday, September 21, 2010 at 6:33pmRemember when canning to check the rims of your jars for cracks or burrs. Never reuse the lids for canning*.
*I do however use the lids for other purposes that don’t require an airtight seal: short term freezing, covering something in the fridge, storing dried beans.*
Before beginning sterilize your jars and keep them hot and start heating the water for processing the jars.
Just before filling the jars sterilize the lids.
Ingredients:
- 5 cups peach puree (peeled, pitted, and whirred with a blender)
- 2 cups sugar
- 2 TBSP lemon juice (this is important for the acidity and color)
- 2 tsp vanilla
Over medium heat in a heavy pot, combine the peach puree, sugar, and lemon juice. Heat to boiling then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.
Pour into the sterilized jars, leaving 1/4″ headspace at the top of each jar. Wipe all the rims with a clean cloth and center the lids. Add the bands and tighten to finger tight (this means don’t strain to tighten them, air needs to be able to escape).
Process in a boiling water bath for 20 minutes.
Remove the jars and allow to cool undisturbed for 24 hours. Before storing, check the lids for a seal. They should not flex when pressed
Yield = 3 pints
Almond Peach Jam
Serving Size: 1 Ingredients:Amount Measure Ingredient -- Preparation Method
Cooking Directions:
3 pounds peaches 1/2 cup almonds -- chopped 1 pouch liquid fruit pectin 1/4 cup fresh lemon juice 7 cups sugar - (3 lbs) 1/4 teaspoon almond extract
Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6- to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar.
Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon.
Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer's directions. Process 5 minutes in boiling water bath.
This recipe yields about 8 pints
