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My review
Auntie Doris's Peach Jam
TJ & Doc
"My great Auntie Doris passed down this old farmhouse recipe, made with very simple ingredients, for a fresh and delicious peach jam. It is wonderful on toast, oatmeal or ice-cream."
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Ingredients
11 h 30 m servings 103 calsOriginal recipe yields 48 servings (6 pints)
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Directions
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- Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
- The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
- While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
Nutrition Facts
Per Serving: 103 calories; 0 g fat; 26.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 1317 Ratings
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Most helpful positive review
6/30/2007
This is similar to a family recipe I make every year, but here are a few tips: the combination of peaches and oranges should not exceed 4 cups or it won't set, as someone already found out (thei...
Most helpful critical review
8/22/2007
Though others have raved about it mine did not come out well. It tastes completely orange with no hint of peach at all. I made sure that it was 4 cups worth of peaches like a previous poster s...
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6/30/2007
This is similar to a family recipe I make every year, but here are a few tips: the combination of peaches and oranges should not exceed 4 cups or it won't set, as someone already found out (thei...
8/19/2008
Too syrupy? Once fruit is transparent (ready), transfer it with a slotted spoon to another bowl. Simmer on LOW, the syrup until thickened to your preference. Place fruit back in, stir and brin...
8/2/2006
The bad news is that the mixture never thickened like jam usually does. It just stayed runny. The good news is that now I have some delicious peach syrup for pancakes,waffles,and ice cream. I gu...
8/18/2010
Followed the recipe but added 3 very tart apples and simmered gently for 2 1/2 hours. Peeled the oranges though as I didn't want marmelade. Tested the jam by taking a spoonful on a cold plate ...
10/1/2005
Nice fresh-tasting jam. Really easy to make and not too overpoweringly like marmalade. My family really liked it.
8/22/2007
Though others have raved about it mine did not come out well. It tastes completely orange with no hint of peach at all. I made sure that it was 4 cups worth of peaches like a previous poster s...
8/27/2010
The Jam set well, no issues there. I read somewhere that if you cook it too long, it will not turn out well. I cooked it for about 45 mins to 1 hour. Set perfectly. What I wasn't crazy about was...