peach preserves

Adults swoon and children squeal at the prospect of ice cream cake. This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents. The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk. It is deliberately less sweet than other no-churn ice cream recipes you'll see, to avoid overwhelming the delicate peach flavor. But if you prefer, you can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.

Peach-Raspberry Ice Cream Cake

ripe peach, finely chopped (about 170 grams/1 1/4 cups; no need to peel it)

sugar

raspberries, lightly mashed

good-quality peach preserves, large fruit pieces chopped

120 milliliters evaporated milk

salt

heavy cream

all-purpose flour

baking powder

unsalted butter,

granulated sugar

vanilla extract

egg egg

30 milliliters whole milk,

peach, thinly sliced (no need to peel it)

raspberries

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.

Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.

Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, with an electric mixer on medium, beat together butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.

Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.

Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.

Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.

Cut cooled cake into thirds, making three rectangles 9 by 4 1/3 inches each. (You want a 1/4-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)

Add a third of the cream mixture (about 1 1/3 cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.

To serve, toss sliced peach with 1/2 cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.

This makes a delicious peach jam from fresh peaches. Perfect for the summer!

Fresh Peach Jam

peaches

lemon juice (about 2 lemons)

pouch Sure-Jell Certo Fruit Pectin (liquid fruit pectin)

Fill a Canner half-full of water and bring to a simmer over medium-high heat.

Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.

Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.

Measure 4 cups finely chopped peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish.

Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.

Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.

Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.

Stretch out the long-awaited peach season with an easy peach jam recipe without pectin. Just 3 simple ingredients, 30 minutes, no canning, no special equipment. Perfect for beginners. Transform those juicy ripe peaches into a summer classic. All you need is peaches, sugar and lemon. Delish!

Peach Jam Recipe (without pectin)

lbs (0.91kg) fresh ripe peaches ((about 6-7 medium peaches))

-1 cup white granulated sugar

tbsp lemon juice ((1/3-1/2 medium lemon))

PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 1/2 cups (480g) of peach jam.

PEEL AND SLICE PEACHES:  For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Here&#39;s a video on blanching method. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits. Note 1.

PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn&#39;t boil over). If you are doubling the recipe, use a larger pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. (I use my hands). I like to leave some chunks of peaches.

COOK PEACH JAM: Heat mixture to medium high and bring to a boil. Lower heat to about medium (5-6 on my dial) and boil on a medium rolling boil for 17-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. A pot with a larger bottom surface will take less time. If you have doubled the recipe, You can remove the foam if you like by scooping it out with a spoon or adding a teaspoon of butter to contain the foam. I don&#39;t bother. See Note 2 - how to tell when jam is done. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.

STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.

Here is an easy recipe for Bourbon and Peach Preserves that is a perfect use for extra fresh peaches. Serve on fresh biscuits or toasted bread.

Bourbon and Peach Preserves Recipe

peaches, ripe

lemon juice

½ c. sugar

cornstarch

Bourbon

BUTTER RECIPE

+ 2 tbsp unsalted butter, softened

Cinnamon

maple syrup

Bring a large pot of water to steam, not boiling. Also, fill a large bowl with ice and water. Set the bowl aside.

Once the pot has come to steam, place a few peaches in the hot water at a time for about 2 minutes to loosen the screen of the peaches Once the peach skin is loose to the touch, you use a slotted spoon and place in the cold water immediately for about 30 minutes. Just long enough to cool the peach.

Use your hands and peel the skin of the peaches. It should come off easily. Set the peach aside. Continue this process for all peaches.

Cut the peaches into slices. They don&#8217;t have to be perfect. Discard the pit. Place the sliced peaches in a large bowl. Once you have all of the peaches cut, pour over the lemon juice, sugar, and salt. Use a large spoon and stir. Cover the bowl in plastic wrap and leave out at room temperature for, at least, 1 hour.

Pour the peaches and liquid in a large pot and bring to a boil on medium heat. Allow cooking for about 45 minutes on a steady boil, stirring intermittently. After 45 minutes, reduce the heat slightly and use a potato masher and smash the peaches leaving slight chunks of the fruit in the mixture. The preserves will thicken more. Add the Bourbon to the mixture and stir.

After about 15 minutes, Add the cornstarch with about 1 tsp of the peach liquid into a small ramekin and stir to dissolve the cornstarch. Add cornstarch to the peach preserve pot and stir. Turn heat down to low for about 5 minutes and then take off the heat and allow it to completely cool.

Once cooled, pour into mason jars until almost full. Close tightly with the lid and place in the refrigerator until ready to serve.

NOTE: If you want to add more Bourbon flavor, once you’ve poured the preserves in your jars, top off with an extra teaspoon of Bourbon and stir in the jar and then close. I did this for one of my jars and loved it.

NOTE: If you plan to make my Homemade Buttermilk Biscuits and would like to make the butter that I mentioned in my blog post, here is how you make it.

Combine the 1 stick of butter, maple syrup, cinnamon, and Bourbon into a medium bowl and stir until combined and smooth. Once the biscuits have come out of the oven and are still warm, top off with butter.

Grilled Chicken Drumsticks with peach glaze are grilled over indirect heat for the most tender and juicy drumsticks you can find.

Chicken Drumsticks on the Grill

DRY RUB

brown sugar

garlic salt

pepper

paprika

cayenne

drumsticks (or 4 thighs and 4 drumsticks)

dijon mustard

PEACH GLAZE

molasses/honey

soy sauce

Combine the dry rub ingredients. Lightly brush each drumstick with mustard and season with dry rub. Place over indirect heat of grill and cook for about 40 minutes until internal temperature reaches 170º.

For the glaze, in a blender or food processor combine ingredients and puree. Brush glaze over cooked drumsticks and place them back on the grill for about 8 minutes

Make this Easy Peach Jam Recipe with only 3 simple ingredients! This small batch jam requires no pectin or canning.

Easy Peach Jam Recipe

peaches (about 8)

lemon

Put your peaches into a pot of boiling water, for 1 minute. No longer.

Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.

First, blanch the peaches to remove the skins:

Once the skins have been removed, take out the pits, and slice the peaches.

Place the peach slices, lemon zest and lemon juice into a large pot or skillet.

Over medium-low heat cook for about 15 minutes, until the peaches are soft, and the juices are released.

As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.

At this point, add the sugar, and stir until dissolved.

On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.

After the 5 minutes, reduce the heat to low-medium (don&#8217;t boil the jam, just slow cooking), for another 40 &#8211; 60 minutes. You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. NOTE: the jam will also thicken as it cools, so be careful not to overcook it.

Making the jam:

Jo-Anna, I love this recipe and made it multiple times this summer! Do you think I could use the same recipe for apples? I have so many, I need a simple recipe to make some apple jam.

Top 7 peach preserves recipes from across the web

The most viewed peach preserves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peach-Raspberry Ice Cream Cake

Fresh Peach Jam

Peach Jam Recipe (without pectin)

Bourbon and Peach Preserves Recipe

Chicken Drumsticks on the Grill

Easy Peach Jam Recipe

Easy Peach Jam Recipe

Top 7 peach preserves recipes from across the web

The most viewed peach preserves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach-Raspberry Ice Cream Cake

Fresh Peach Jam

Peach Jam Recipe (without pectin)

Bourbon and Peach Preserves Recipe

Chicken Drumsticks on the Grill

Easy Peach Jam Recipe

Easy Peach Jam Recipe

The most viewed peach preserves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine