Georgia Peach Bread
3 cups sugar
1 cup butter, room temperature
4 eggs
4 1/2 cups pureed peaches
4 cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla or almond extract
up to 2 cups finely chopped almonds or pecans, optional
Cream sugar and butter. Add eggs and mix well. Add peach puree and mix well again. Add dry ingredients, then add extract and nuts, if you wish. Pour into loaf pans or 2 9x13's that have been well greased and floured. Bake at 325 for 55-60 minutes for bread or 30-40 minutes for 9x13's. Check and do the toothpick test. Cook until done. Let cool for five minutes, then remove bread from pans. Let bread or the 9x13's cool on a cooling rack until cold. Wrap bread or cover 9x13's and store until the next day. Bread will freeze well for two months.
Yield 4 loaves or 2 9x13 pans
Showing posts with label peaches. Show all posts
Showing posts with label peaches. Show all posts
Wednesday, May 29, 2013
Tuesday, May 28, 2013
Spiced Peach Jam~Pomona Style
Spiced Peach Jam
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Add 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground ginger. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Add 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground ginger. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups
Thursday, September 1, 2011
Peach Honey
This is an incredible recipe. I found it at pickyourown, which is a very useful and often visited (by me) site.
Peach Honey
When peeling peaches to can, save peelings in a large pot. Rinse them, if not previously washed.
Cover peelings with water and cook peels until they are soft. I let my peelings sit in water overnight, since it was late when I was finished with the peaches.
Strain the water, which is now peach juice, off of the peels and measure. Pour juice in a pot and add half the measure of sugar, ie: 10 cups juice, 5 cups sugar. Compost peelings. Bring the juice and sugar to a boil, then transfer to a crockpot. Cool on low until juice is thickened. I cooked it half a day, then overnight and it was ready in the morning. The juice has thickened into 'honey' and tastes great! Use in recipes calling for honey, as a spread on a peanut butter sandwich, to stir into oatmeal, etc.
If you wish to can your honey, fill jars to 1/4", and do a Boiling Water Bath for 5-7 minutes.
Peach Honey
When peeling peaches to can, save peelings in a large pot. Rinse them, if not previously washed.
Cover peelings with water and cook peels until they are soft. I let my peelings sit in water overnight, since it was late when I was finished with the peaches.
Strain the water, which is now peach juice, off of the peels and measure. Pour juice in a pot and add half the measure of sugar, ie: 10 cups juice, 5 cups sugar. Compost peelings. Bring the juice and sugar to a boil, then transfer to a crockpot. Cool on low until juice is thickened. I cooked it half a day, then overnight and it was ready in the morning. The juice has thickened into 'honey' and tastes great! Use in recipes calling for honey, as a spread on a peanut butter sandwich, to stir into oatmeal, etc.
If you wish to can your honey, fill jars to 1/4", and do a Boiling Water Bath for 5-7 minutes.
Wednesday, June 30, 2010
Vanilla Peach Jam
This is a Pomona pectin adapted recipe. I've been very happy with my bulk purchase of this. I LOVE that I can make jam with so little sugar now! I can use honey or stevia if I wish! I can also double and triple recipes with the same results, and make up my own flavor combinations. I love being able to make super big batches of jam!
I will assume you know the basics of water bath canning. If not, study up. You need to keep everything properly sterilized.
Vanilla Peach Jam
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Add 1 tsp vanilla extract and stir well. Taste. You may add vanilla in small amounts until you like the taste. (I used 5 cups sugar and 1 1/2 tbsp vanilla for 12 cups of fruit)
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups
I will assume you know the basics of water bath canning. If not, study up. You need to keep everything properly sterilized.
Vanilla Peach Jam
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Add 1 tsp vanilla extract and stir well. Taste. You may add vanilla in small amounts until you like the taste. (I used 5 cups sugar and 1 1/2 tbsp vanilla for 12 cups of fruit)
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups
Friday, August 7, 2009
Spiced Peach Jam
This is so yummy! I've made small batches just to go into the fridge for immediate eating, as well as canning it.
Spiced Peach Jam
5 cups peaches, washed well, not peeled.
9 cups sugar
1/4 cup lemon juice
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
3 oz liquid pectin
Properly prepare jars and lids.
Cut peaches in half and remove pit. Place fruit into blender. Puree. Combine all ingredients except pectin in a large pot. Bring to a boil and boil for just one minute. Remove from heat and stir in pectin. Keep stirring for five minutes. Skim any foam. Pour into prepared jars and seal. Makes 10 1/2 pint jars.
Spiced Peach Jam
5 cups peaches, washed well, not peeled.
9 cups sugar
1/4 cup lemon juice
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
3 oz liquid pectin
Properly prepare jars and lids.
Cut peaches in half and remove pit. Place fruit into blender. Puree. Combine all ingredients except pectin in a large pot. Bring to a boil and boil for just one minute. Remove from heat and stir in pectin. Keep stirring for five minutes. Skim any foam. Pour into prepared jars and seal. Makes 10 1/2 pint jars.
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