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Peach and Orange Jam
Thu 23-Sep-10
6:42 pm
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shelley
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I was offered 12kg of peaches this week and on looking for a recipe found that peaches don't offer a good flavour for jam (which is probably why we don't see much!)  Worried, I eventually found this recipe, which added orange and turned out totally delicious; quite a strong orange flavour, with a delicate hint of peach behind... really worth making!

 

3kg peaches 

3 large oranges

around 2kg sugar

lemon juice

 

Peel the peaches by plunging into boiling water for around 30secs (the skin should then slip off)

Halve and stone them and liberally sprinkle with lemon juice to prevent them browning.

zest the oranges, then halve them  and scoop out the flesh and juice, taking care to avoid pips, skin and pith; add all to the peach and lemon mix

place in a pan and add the sugar (I added slightly less than equal amounts of sugar to fruit mix

Bring to boil slowly and then boil hard until setting point is reached

Allow to cool for a few minute to disperse scum and allow fruit to settle evenly

Place into sterilised jars

 

Enjoy!!smile

 

Fri 22-Oct-10
6:26 pm
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paperman
Saxmundham, Suffolk

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SHELLEY: Read this with interest, many thanks, it sounds good. I may try but change the peach for mango and rework the orange a bit to get it a little closer to a mango and orange marmalade. Frankly looking for some Christmas ideas for my family gift hampers. I would also probably run the whole thing in apple juice to get the added pectin and a touch of extra flavours, there seem to be so many apples this year that people are almost paying to have them taken away ! Like you I also tend to run with less sugar, frankly I often don't really measure it, more working to tasting and testing as I go along. I bought a jam thermometer earlier this year, how clever is that, no more jam with a wallpaper paste consistency it all now is just about on the wet side of set, which is just great.

I have reached an age where my train of thought often leaves the station without me...

Fri 22-Oct-10
6:44 pm
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Toffeeapple
North Bucks

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Let us know how you get on Chris, won't you?  I love mango.

I'll try that again!

Fri 22-Oct-10
8:08 pm
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paperman
Saxmundham, Suffolk

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Will do, not too sure at the moment if I will use dried mango flakes or buy fresh. Frankly have made Apricot Jam using both types at different times and the dried apricot base had more flavour, but iwll let you know.

I have reached an age where my train of thought often leaves the station without me...

Sat 23-Oct-10
11:53 pm
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shelley
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yes do let us know how you get on ; sorry been soo busy not been here for 2 nights!

Sun 14-Nov-10
5:36 pm
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paperman
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Sorry to keep on about my Kaki but I might on reflection do this with them instead of Mango.

 

I have reached an age where my train of thought often leaves the station without me...

Sun 14-Nov-10
7:45 pm
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JoannaS
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When you have to deal with them then you have every right to go on about them. I have a load of cabbages to deal with - not so excitingroll_eyes

Mon 15-Nov-10
7:12 pm
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shelley
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Id never seen a kaki until I came here to france; it might work well!

Mon 15-Nov-10
9:28 pm
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paperman
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Shelley:see my other post under Sharon Fruit, for now all matters except left handed keyboard work and simple left handed domestic tasks are on hold, but I have great hopes about this too.

 

chris

 

I have reached an age where my train of thought often leaves the station without me...

Tue 16-Nov-10
7:26 pm
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shelley
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have posted there too smile

Sun 20-Feb-11
7:07 pm
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Bainchodrate
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Peach Orange Marmalade

INGREDIENTS:

1 small orange

1 lemon

1/4 cup water

3 pounds peaches

1 package (1 3/4 ounces) powdered fruit pectin

5 cups sugar

PREPARATION:

Cut orange and lemon in quarters; remove seeds. Cut the orange and lemon

quarters crosswise into very thin slices. In a medium saucepan combine

orange and lemon slices and water. Cover and simmer the orange and lemon

mixture over low heat for 20 minutes.

Peel, pit, and finely chop peaches. In an 8- to 10- quart kettle, combine orange and lemon mixture and chopped peaches.

Stir pectin into fruit mixture and bring mixture to full rolling boil.

Stir in sugar; bring once again to a full rolling boil, stirring

constantly. Boil hard, uncovered, 1 minute. Remove from heat; quickly

skim off foam. Pour at once into hot sterilized jars; seal.

Makes 7 or 8 half-pints.

 

_______________________

Sun 20-Feb-11
8:08 pm
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paperman
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this might have been something for my sharon fruit !! but all gone now.

I have reached an age where my train of thought often leaves the station without me...

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