Preserves Recipes

Pamela Said:

What is the best recipe for peach preserves?

We Answered:

I've tried this one myself!

Ingredients:

3 pounds freestone peaches, such as Elberta
ice water
5 cups sugar
2/3 cup strained fresh lemon juice, or more to taste

Instructions:

Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.

Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.

Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.

Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220Â°F 105Â°C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.

Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220Â°F (105Â°C). It will seem thin. Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly. Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.

Yield: makes 3 pints

Pamela Said:

looking for a recipe that calls for cake mix and preserves or jelly. It makes a bar cookie.?

We Answered:

Sounds like Krust-Ease Lemon Bars.

Joshua Said:

Dessert recipes with strawberry preserves?

We Answered:

Berry Berry Struesel Bars

1 1/2 c. rolled oats
1 1/4 c. whole wheat flour or AP flour ( i mix them half n half )
1/2 c. b.sugar
3/4 butter , melted
1 1/2 c. blueberries
3/4 c. strawberry preserves
3 tsp. flour
1 tsp. grated lemon or lime peel
Preheat oven to 350 F. Combine oats , flour , b. sugar and butter ; mix until crumbly . Reserve 1 c. mixture for streusel ; set aside . Press remainder into bottom of sprayed 10 inch square pan . Bake 13 - 15 min. or until light golden brown . Cool slightly .
In med. bowl combine berriues , preserves , flour and peel ; mix gently . Spread over the crust . Sprinkle with reserved mixture , patting gently . Bake 20 - 22 min. or until light golden brown . Cool and cut into bars .

Ellen Said:

sugar free jams and preserves?

We Answered:

Instead of the sugar use Splenda

Donna Said:

I am looking for a website dedicated to preserves & relish recipes. Does anyone know of any?? Tracey?

We Answered:

Try----www.Freshpreserving.com-- in your search browser.

Bernice Said:

Any good recipes using apricot preserves in them?

We Answered:

You can use apricot preserves in Thumbprint Cookies. You can also use it in making the following recipe:

1 container crescent rolls (the refrigerated kind that you pop on the counter)
1 pkg almond paste
apricot preserves

Open the can of crescent rolls, divide in half. Unroll the first half and lay out in an oval with the points out and each piece touching on a cookie sheet lined with wax paper. Spoon some apricot preserves in a line in the center of each roll. Take your almond paste and roll between your fingers into a rope. Lay the rope on top of the preserves. Unroll the second half of the crescent rolls and place them over the top of the first, with the points in. Bring the bottom points up and the top points down and pinch together. Bake according to the package directions and when golden, remove from the oven and let cool completely. Drizzle a mixture of powdered sugar, almond extract and water over the oval. If you make it for Valentine's Day, use either some red food coloring or marischino cherry juice to make it pink. For Christmas, either do red or green food coloring. Cut into small pieces - very good but rich.

And, you can also use your apricot preserves to make Rugula (they are like tiny cinnamon rolls that are made with pie dough with cream cheese mixed into the doug and filled with apricot preserves and chopped nuts and cinnamon).

You can place a 7 oz jar of apricot preserves in a pan, add 1/4 c white vinegar and heat to the boil. Add those little cocktail sausages and serve - very good.

And last but not least - in the preverbial PB&J sandwich!!

Preserves Recipes

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