Peach Raisin Jam

Ingredients

1 1/2 cups Peaches Note 1
1 1/4 cups White Sugar Plus
3 tablespoons White Sugar
2 tablespoons Golden Raisins Note 2
1 tablespoon Brown Sugar
2 whl Cloves
1/8 teaspoon Ground Allspice

Preparation

1
Note 1: Original recipe stated to use ripe, pitted peaches. I used frozen without sugar added peaches that I defrosted and drained off any water. Note 2: Original recipe stated that the golden raisins were supposed to be soaked but it didn't state what to soak them in or how long. I soaked them in 1/4 C Chardonnay for about 10 min then drained off the extra Chardonnay.
2
With Kneading Blade in position, add the crushed fruit to the Baking Pan.
3
Add the rest of the called for ingredients.
4
Insert Baking Pan into the Breadman.
5
Close Lid
6
Press "Select" button until Jam cycle is chosen.
7
Press "Start"
8
The Breadman will pre-heat for 10 min before any movement occurs in the pan. After pre-heating, the jam will be heated and mixed for approx 60 min. The entire cycle take 1:20 min in which 10 min is the cool-down cycle.
9
The Breadman will beep when the cycle is complete.
10
Press "Reset" and remove the Pan, MAKING SURE TO WEAR OVEN MITTS.
11
Pour the hot jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top.
12
Cover tightly to store.
13
Jam will thicken upon cooling and storage.
14
Note: Fruit and sugar should be weighed on a small kitchen or postal scale. 1 1/2 C of fruit or white sugar weighs 12 oz.
15
For Best Results:Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and pectin are necessary for a good set.
16
Use only ripe fruit (not overripe or underripe) for best flavor.
17
Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it.
18
Recipes should not exceed 3 1/2 C
19
Be sure to measure fruit after it has been crushed, not before.
20
Remove stems, seeds or pits from fruit before crushing.
21
This is very, very good!! Quite tasty and very easy to make.

Tools

 



Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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