Recipe winners: Home canned category

2010 Palisade Peach Festival Recipe Contest — Home canned category

These recipes were approved by Rhonda Follman, Colorado State University Extension area director. Entries must follow food preservation standards as set by USDA.

Grand Prize
Peach Jam
By Jan Psenda of Palisade

2 cups peeled and pitted peaches
3 tablespoons lemon juice
4 cups sugar
1 1 3/4-ounce package powdered pectin
1 cup water

In a heat-proof bowl, combine peaches and lemon juice. Using a potato masher crush fruit Stir in sugar and let stand 20 minutes, stirring occasionally.
In a saucepan, combine pectin and water. Bring to boil and boil 1 minute, stirring constantly. Pour hot pectin mixture into peaches; stir for 2 minutes. Pour into clean jars or freezer containers, covering with clean lids. Let stand at room temperature for 1 hour or until fruit is set.
Jam keeps in refrigerator for several weeks. Freeze for longer storage. Makes 5 cups.

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First Place
Plum Peach Jam
By Jan Psenda of Palisade

Sugar
1 package fruit pectin
1/2 cup peeled, seeded and chopped plums
1 1/2 cups peeled and pitted peaches
4 cups sugar
3 tablespoons lemon juice
1 cup water

In heatproof bowl, combine peaches and lemon juice. Using potato masher, crush fruit. Stir in sugar and let stand 20 minutes, stirring constantly. In saucepan, combine pectin and water, bring to boil and boil for 1 minute, stirring constantly. Pour hot pectin mixture into peaches and plums; stir for 2 minutes.
Pour into clean jars or freezer containers, covering containers with clean lids. Let stand at room temperature for 1 hour or until fruit is set.
Jam keeps in refrigerator for several weeks. Freeze for longer storage.

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Second Place
Peach Berry Jam
By Kelly Burkart of Grand Junction

4 cups Palisade peaches, peeled, pitted chopped into 1/2-inch pieces
2 1/4 cups fresh mixed berries (used 3/4 raspberries, blackberries, blueberries
1/2 teaspoon butter or margarine
6 cups sugar
Makes six 1/2 pint jars

Bring boiling water canner, half full of water to simmer. Prepare jars and bands by washing in hot soapy water, rinse. Pour boiling water over lids in small saucepan and set aside until ready to use. Drain well before use.
Place peaches, berries, pectin and butter (if desired to reduce foaming) in heavy bottomed 8-quart saucepan. Bring to a full rolling boil on high heats, stirring constantly. Stir in sugar and return to full boil, when it reaches a full rolling boil, boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
Immediately ladle jam in to prepared jars, filling to within 1/4 inch of top. Place lids on and process according to CSU Extension or Ball Blue Book processing instructions for your altitude.

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Third Place
Peach Pie Jam
By Frances Blackwelder of Grand Junction

4 cups fresh Palisade peaches, peeled, pitted and finely chopped
2 teaspoons Ball Fruit Fresh
2 tablespoons lemon juice
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
5 1/2 cups granulated sugar
1 pouch Ball Liquid Fruit Pectin

In a large stockpot, toss the peaches with the fruit fresh and lemon juice. Add the allspice, cinnamon and cloves. Heat to boiling, add the sugar and boil for one minute.
Remove from the heat and add the pectin. Return to the heat and boil hard for an additional minute. Remove from the heat and skim off the foam.
Pour into hot sterilized Ball jars and seal with Ball lids and rings. Process according to manufacturer’s instructions.

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Honorable Mention
Diabetic Palisade Canned Peaches
By Faye Sigwart of Parker

Sterilize Ball quart jars.
Place whole Palisade peaches in boiling water for 15 minutes*.
Then place peaches in cool water for 3 minutes, slip skins.
Cut in half and remove pits.
Overlap peaches in jar sunny side up (approximately10 peaches).
Process according to CSU Extension or Ball Blue Book for your altitude.

*Blanching peaches for 15 minutes helps to keep peaches from floating to top of jars.

**Using only water in place of sugar/water solutions makes them more diabetic friendly.
Note: Also check with your Diabetic Instructor on this recipe.

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Honorable Mention
Peachy Chinese Marmalade
By Nancy Jones of Grand Junction

3 pounds Palisade Peaches (peeled and chopped)
Skin of one each, orange and lime (cut into thin strips)
Juice from one each: lime, orange and lemon
2 tablespoons freshly grated ginger root
3 pounds sugar (9 cups)

Combine all ingredients in a heavy kettle and bring to a boil; cook, stirring constantly for one hour or until thickened to the consistency of marmalade. Ladle into sterile jars, seal and using CSU or Ball Blue Book instructions for water bathing using recommended altitude adjustments.


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