I missed strawberries, raspberries are almost behind us but now is time for peaches!!!
Fresh Peach Jam in the Microwave Recipe
4 cups peeled, pitted and finely chopped peaches
2 Tbsp. lemon juice
1 box (1-¾ oz) powdered fruit pectin
5-½ cups sugar
In 3 qt casserole, place peaches, lemon juice and pectin. Stir well. Cover. Microwave on HIGH 8-10 minutes, or until mixture is at a full rolling boil. Stir.
Add sugar to boiling mixture, stirring well. Microwave on HIGH 7-8 minutes more, uncovered, stirring after 4 minutes, till mixture reaches a full rolling boil again, then set time for one more minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared jars. Seal. Keep in refrigerator. (Note: For longer storage, use the waterbath canning method.)
Makes: 3 pints
Recipe courtesy of CDKitchen.com
Simple and Easy Perfect Peach Preserves
2 (29 oz.) cans peaches in heavy syrup
2 cups sugar
Pour peaches and syrup into medium sized pot. Heat over medium low heat for half an hour, stirring occasionally. Gently stir in sugar. Raise heat to medium and continue cooking for 1-½ to 2 hours, or until the peaches have cooked down to 1/3 or ¼ of their original volume and have the consistency of jam or preserves. Remove from heat. Store in refrigerator or in pantry if canned properly.
1 small orange
¼ cup water
3 pounds peaches
1 (1-¾ oz.) package powdered fruit pectin
5 cups granulated sugar
Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices.
In medium saucepan combine fruit slices and water. Cover and simmer orange and lemon mixture for 20 minutes.
Peel, pit, and finely chop peaches. In 8 to 10-quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring to full rolling boil again, stirring constantly. Boil hard, uncovered, 1 minute.
Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal.
Makes 7 or 8 half-pints.
Recipe courtesy of recipegoldmine.com.
Peachy Jalapeno Jelly
12 peaches, skinned and seeded
7 large jalapenos, chopped
5 to 6 cups granulated sugar
1 package pectin
Cook peaches until done, but not too mushy. Add jalapenos and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additional 15 minutes, stirring frequently.
Pour jelly into sterilized jars, filling to a half inch from rim. Tighten the lids and put in a hot bath for 20 minutes.
Recipe courtesy of recipegoldmine.com.
Peach and Bourbon Glazed Roast Chicken
1 whole chicken (about 4 pounds)
½ cup peach jam
¼ cup orange juice
2 Tbsp. butter
2 Tbsp. Bourbon
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
½ tsp. dry mustard
½ tsp. salt
½ tsp. black pepper
Preheat oven to 375°F
Combine ingredients (except chicken) in a saucepan. Simmer over medium heat, whisking, for 3 minutes. Reserve ¼ cup of glaze to serve with the cooked chicken.
Place chicken on rack in roasting pan. Add 1" of water to bottom of pan. Brush chicken entirely with half of glaze. Roast 45 minutes to an hour, or until chicken is done; baste occasionally with glaze while roasting. If necessary, add more water to bottom of pan to prevent glaze from burning. Loosely cover chicken with foil towards end if glaze is getting too brown.
Remove from oven and let rest 15 minutes, loosely covered with foil. Cut into quarters; spoon reserved glaze over chicken before serving.
Boneless Pork Loin With Honey-Peach Glaze
1 cup peach preserves
2 Tbsp. honey
Juice of 1 small lemon
1 boneless pork loin roast (about 3 pounds)
Salt and pepper, to taste
In medium saucepan, combine peach preserves, honey, and lemon. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.
Heat oven to 350°. Line 13x9x2-inch baking pan with foil.
Sprinkle pork roast with salt and pepper. Place roast, fat side up, in prepared pan. Roast for 1 hour.
Brush roast entirely with peach glaze. Continue roasting for about 30 to 40 minutes, brushing frequently with glaze. Remove roast from oven when meat thermometer reads 160° when inserted in center.
Serves 6 to 8.
Fiery Peach-Glazed Alaska Salmon
4 (4 to 6-oz.) Alaska salmon steaks or fillets
¼ cup peach jam (or marmalade)
1 tsp. soy sauce
¼ tsp. cayenne pepper
1/8 tsp. ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 Tbsp. vegetable oil
*Zucchini, leeks or squash may be substituted for peppers.
Preheat broiler or grill to medium-high heat.
Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet.
In small bowl, blend peach jam, soy sauce, cayenne pepper, and ginger. Brush glaze on salmon. Place sliced vegetables on baking sheet, brushing lightly with oil; season with salt and pepper.
Grill or broil 5 to 7-inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.
Thursday, July 30, 2009