In article t>, Donna
Rose > wrote:

> Went out to the orchards in Brentwood this past weekend. Picked 50
> pounds of peaches and 25 pounds of nectarines. Unfortunately we were too
> late for cherries and apricots. Got busy and made a total of 10 cases of
> the following:
>
> Peach Jam
> Nectarine Jam
> Peach-Strawberry Jam
> Nectarine-Peach Jam
> Honey-Lime Peach Jam
> Peach-Blueberry Jam
> Nectarine-Mango Jam
> Peach-Mango Jam
> Mango-Peach Chutney
>
> Still a ton of peaches left over and a fair amount of nectarines - I see
> peach pies, peach ice cream and nectarine sorbet in my very-near future.
>
> Life is good!

Where's the Peach Butter? The Peach Honey? Fuzzy Navel Jam? Peach
Chutney? I bought a half bushel of trucked-in Georgia peaches today;
they'll start to be ready in a couple days.

{ Exported from MasterCook Mac }

Fuzzy Navel Jam 2

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 1/4 liters peaches peeled, pitted &
mashed
1224 grams granulated sugar
90 ml bottled lemon juice
90 ml orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.

Bring to a boil and boil gently until jell point is reached (218F in
our location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids
and screwbands. Process in boiling water bath 10 minutes.

‹‹‹‹‹
Notes: Posted to r.f.preserving 8-13-02 by Ross Reid


Per serving (excluding unknown items): 5454 Calories; 2g Fat (0%
calories from fat); 12g Protein; 1409g Carbohydrate; 0mg Cholesterol;
32mg Sodium
Food Exchanges: 11 1/2 Fruit; 82 Other Carbohydrates
_____

Heh - Ranee Mueller converted Ross' recipe to US measures he

{ Exported from MasterCook Mac }

Fuzzy Navel Jam

Recipe By: Ross Reid, r.f.preserving
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
9 cups peaches peeled, pitted &
mashed
6 cups granulated sugar
6 tablespoon bottled lemon juice
6 tablespoon orange juice concentrate

Blanch, peel, pit and mash peaches. Place in large stainless steel
saucepan, add sugar and lemon juice.

Bring to a boil and boil gently until jell point is reached (218F in our
location).

Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids
and screwbands.

Process in boiling water bath 10 minutes.

You can always add a bit of Grand Marnier along with the orange juice
concentrate if you're so inclined.

‹‹‹‹‹
Notes: Ranee Mueller posted to r.f.preserving 8-13-02


Per serving (excluding unknown items): 5323 Calories; 2g Fat (0%
calories from fat); 11g Protein; 1375g Carbohydrate; 0mg Cholesterol;
31mg Sodium
Food Exchanges: 11 Fruit; 80 1/2 Other Carbohydrates
_____
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.