The fall fruit is on and it’s the perfect time to make some jam. My family’s favorite is this peach jam. I make several batches every fall to share as Thanksgiving gifts and make sure we have enough to last until the next season.
PEACH JAM
5 Cups ground peaches (peel, then mash with potato masher)
5 Cups sugar
1 Cup crushed pineapple
12 maraschino cherries, diced
Mix together, boil 15 minutes. Turn off stove and stir in 1 sm. Pkg. orange Jell-O. Stir 5 minutes. Pour into hot jars and cap. Do not process; jars will seal as they cool.
*VARIATION: for
A clerk at Albertsons shared this rhubarb version with me. It’s past the rhubarb season here, but perhaps it’s still growing where you are!
RHUBARB JAM
5 Cups fresh rhubarb, cut in ½” pieces
1 C. crushed pineapple, drained
3 C. sugar
3 oz. pkg. Jell-O (raspberry, strawberry, or cherry)
In large, heavy pot mix rhubarb and sugar, let stand 10 minutes. Add pineapple and stir. Bring to a boil and boil 12 minutes, stirring frequently. Remove from heat, add Jell-O and mix well. Put in hot jars and cap. Do not process; jars will seal as they cool.
*to heat jars and lids, simmer in hot water for a few minutes.
No comments:
Post a Comment