Food recipes
Peach Cobbler Jam
Peach Cobbler Jam Ingredients: peaches, yellow, raw lemon juice, raw pectin, unsweetened, dry mix sugars, granulated butter, without salt spices, cinnamon, ground Directions: Steps:. In an eight-quart kettle or pot, c...
Peach Cobbler Jam
Ingredients:
peaches, yellow, raw
lemon juice, raw
pectin, unsweetened, dry mix
sugars, granulated
butter, without salt
spices, cinnamon, ground
Directions:
Steps:.
In an eight-quart kettle or pot, combine the peaches, a dash of cinnamon and the lemon juice.
In a small bowl, combine the pectin and one-fourth cup of the sugar and mix well.
Stir into the peach mixture along with the butter.
Over medium-high heat, bring the peach mixture to a boil, stirring constantly.
Stir in the remaining sugar, bring to a boil and cook for one minute, stirring constantly.
Remove from the heat and skim off any foam that rises to the surface.
Spoon the jam immediately into hot, sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar.
Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.
Process in a bath of hot water for five minutes (water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place.
Makes about 3 pints.
Ingredients:
peaches, yellow, raw
lemon juice, raw
pectin, unsweetened, dry mix
sugars, granulated
butter, without salt
spices, cinnamon, ground
Directions:
Steps:.
In an eight-quart kettle or pot, combine the peaches, a dash of cinnamon and the lemon juice.
In a small bowl, combine the pectin and one-fourth cup of the sugar and mix well.
Stir into the peach mixture along with the butter.
Over medium-high heat, bring the peach mixture to a boil, stirring constantly.
Stir in the remaining sugar, bring to a boil and cook for one minute, stirring constantly.
Remove from the heat and skim off any foam that rises to the surface.
Spoon the jam immediately into hot, sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar.
Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.
Process in a bath of hot water for five minutes (water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place.
Makes about 3 pints.