Day two of my journey through the peaches was mostly spent finishing the prep. I completely peeled and pitted the rest of the three full bags of peaches before I started on any of the recipes today. I didn’t want to get to far into it and still have peaches to be done. I had hoped that once my sister leaves she could take some in freezer bags if we didn’t get a chance to get them in jars.
One thing we did realize is that my sister’s peaches were very small and as a result we couldn’t really do with them the breathe of projects we had hoped for. They were all very ripe so salsa was not going to work since they wouldn’t really hold up. The peaches also didn’t come away from the seed very well so we had to cut around and get as much meat as we could and didn’t get pieces big enough to really make a peach pie filling. So we have been staying with the jams and making some good headway on some great combinations.
We got some more help from Isabella in the kitchen as we taught her how to ladle the recipe into the jars. There was obviously a “neatness” issue but since we had the funnel it was an easy clean up and she did really well for her first time.
So I only got three recipes using the peaches plus one I originally bought the strawberries to use in but still had a productive day!
Total for day two in jars: 6- Gingered Peach Marmalade
7 – Peach Pie Jam
5- Strawberry Peach Jam
4 – Blood Orange Strawberry Marmalade
22 – Half Pint Jars!
Here are the recipes:
Gingered Peach Marmalade
Ingredients
- 4 cups peaches, pitted and peeled
- 4 T. crystallized ginger finely chopped
- 2 pc. large oranges,
- Rind of the two oranges
- 2 T. bottled lemon juice
- 3 cups sugar
Instructions
- With a vegetable peeler remove the rind from the oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside.
- Cut the white part of the orange or pith away from the flesh of the orange
- Cut the orange into a small dice and in a dutch oven or stainless steel pot combine the oranges and rind.
- Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind.
- Combine the peaches, ginger, and sugar into the pot and bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally.
- Continue at a boil and continue to stir testing for the gel point. (see gel point description). Once you have reach the gel point turn off the heat.
- Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar.
- Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.
- Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally.
- Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.
Peach Pie Jam
Ingredients
- 6 cups peaches, peeled and cut
- 2 cups brown sugar
- 3 T. bottled lemon juice
- 1 t. cinnamon
- 1 t. nutmeg
- 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)
Instructions
- Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit.
- Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
- Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil.
- Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
Strawberry Peach Jam
Ingredients
- 3 cups strawberries, hulled and diced
- 3 cups peaches, peeled and pitted, cut
- 2 cups sugar
- 3 T. bottled lemon juice
- 4 T. Ball Flex Batch no sugar/low sugar pectin
Instructions
- Cut and measure peaches and strawberries into a dutch oven, heating until the fruit begins to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit.
- Add 2 cups sugar and lemon juice. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
- Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remember to put your jars in your waterbath before it boils and bring the water to a boil and then start your timing.
- Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
Blood Orange Strawberry Marmalade
Ingredients
- 2 1/2 cups blood oranges (5 small blood oranges)
- Rind from 5 small blood oranges
- 4 cups strawberries, hulled and diced
- 3 cups sugar
Instructions
- With a vegetable peeler remove the rind from the blood oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside.
- Cut the white part of the orange or pith away from the flesh of the orange. Cut the blood orange into a small dice and set aside with the rind.
- In a dutch oven or stainless steel pot add strawberries and cook on low for one hour, stirring occasionally.
- After the hour put the mixture through a fine mesh strainer retaining the juice and press through about half of the strawberry pulp. Set aside.
- Combine the oranges and rind. Heat on medium until mixture is simmering.
- Cook at a simmer for 5 more minutes to soften the rind. Add the strawberry juice and pulp and continue cooking for 10 minutes.
- Add the sugar into the pot and bring to a boil for about 5 minutes, stirring constantly. Begin testing for the gel point. (see gel point description).
- Once you have reach the gel point turn off the heat.
- Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar.
- Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.
- Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally.
- Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.
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