Best 5 Peach Rum Preserves T R L Recipes

PEACH RUM PRESERVES T-R-L

Steps:

• In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
• Cover and let stand at room temperature six hours or overnight.
• Wash jars and lids in hot, soapy water.
• Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
• Prepare lids according to manufacturer's directions.
• Pour the fruit mixture into a large saucepan or Dutch oven.
• Bring to a boil over medium-high heat.
• Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking.
• If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
• Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted.
• (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)
• Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
• Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
• Top with lids and process for 15 minutes in a boiling-water bath.
• Cool jars completely on a dish towel before labeling and storing.

PEACH PRESERVES

Steps:

• In a food processor, chop peaches in batches to a chunky purée (about 4 1-second pulses), transfer to a 6-quart pot or dutch oven. Add sugar, lemon juice and ginger.
• Bring to a simmer over medium-high heat, stirring to dissolve sugar. Turn heat to low, and simmer 1 1/2 hours, stirring every 5 minutes.
• With a spoon, transfer the preserves to 3 pint jars. Fill jars to 1/2-inch from the rim, close the jars and let them cool. Store in refrigerator for up to 2 weeks.

PEACH PRESERVES

Steps:

• Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
• Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

PEACH JAM WITH BROWN SUGAR AND RUM

Steps:

• In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
• Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.
• Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
• Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

PEACH CONSERVE WITH RUM

Steps:

• Combine orange peel and pulp with just enough water to cover in a small saucepan.
• Cook until peel is tender; set aside.
• Put opened container of rum in hot water; set aside.
• Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot.
• Add sugar and spices, stirring until sugar dissolves.
• Cook almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat.
• Stir in hot rum.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water.
• Cover with a dry towel.
• Allow to stand until caps seal and jars cool.