Love peach jam/preserves! We like it as an accompaniment to grilled pork. I also use it in cream cheese danish and as an ice cream topping. I always do several 1/2 pint jars of it for this. I warm it up in a pan of hot water to a liquid state, then pour over vanilla ice cream. Yummy! I wholeheartedly agree that canned food is beautiful! It does provide a sense of accomplishment along with food security.
Very nice! ❤ I use my peach jam to make thumb print cookies, cinnamon rolls, in my waffles, pancakes, as a flavoring to slow roast pork! Happy canning! ❤️❤️❤️
This is my favorite jam from when I was a child and we had peach trees one way we used it was to add vinegar and make barbecue sauce for chicken on the grill
I make different flavors of peach jam, like my peach cobbler jam that's good on ice cream. My vanilla bean peach jam is good on brie with walnuts backed in a pastry puff. I also use my regular peach jam on baked chicken. Endless possibilities. Happy canning!
Former chef here. Peach jam is great for "duck Ala peach" a big seller at my family's restaurant. It works well slathered on any fowl, then bake. While baking I use a little jam to make a quick sauce to use with serving the fowl.
You could use it to sweeten yogurt, make a glaze on a cake. Make a peach cake roll, deserts. I hope you understand what I mean. I'm from the Netherlands and love your channel. Thank you for sharing 😊
Pomona's pectin is my go to for jam/jellies. You can use less/no sugar if desired. Use it between layers of cake or to top of the cake. Great on pancakes and waffles. Make glazed carrots. Mix into sweet potato casserole. Glaze for chicken, or your choice of meat.
I agree it is very beautiful !! Thsnk you for all your canning videos , you’re great at explaining the process and why and that is greatly appreciated ! God bless and happy canning !! ❤️🙏🙋🏻🌈🌈
Oatmeal topping. Those little cookies that have dollop of fruit jam on them. Anything that needs a little fruity sweetness. I use Pamonas Pectin. There is no sugar in Pamonas Pectin. You buy the sugar separately. You adjust the amount of sugar you want with Pamonas recipes. I think Pomona's Pectin is the best and easiest to work with. Pomonas Pectin has never failed even in banana jam.
I made Green Tomato Jelly this year.... 2 different kinds: Raspberry Jalapeño, and Strawberry Jalapeño! I canned them in the 1/4 pint jars so I can gift them out this year at Christmas!
When you express about the Beauty of the food? You are truly expressing the Joy you feel and See within it. You made it *with* Joy and Love. It is apparent to you. The people who eat it will Feel the Joy and Love, when their body and mouth taste it. Processed by Factory never Includes this! And when they use dead food, chemicals, poisons, etc? They fully kill the food. There IS a whole different vibration TO your Food Stuffs. It is not a joke, nor "mumbo jumbo freaky" aspect. God Created BY Sound, which IS Frequency. Food has a vibration while it is in the Sun. The picking of green, pretty well elininates the vibration. Old produce sitting and waiting for Processing, loses its vibration. Enzymes are slso tied TO the vibration. Active vs silent. Our bodys KNOW when a canned item WAS packed/processed with Love and Joy. ❤ So express your Joy! No shame to be found in it! ❤
Just found your channel- love watching you can! I made peach butter and peach jam a few years back...I took half of my butter and put jack daniels in there- it was suggested on one of the facebook groups I belong to... I'm not a big JD fan but the men in my family are so I figured if I did not like it- Christmas Presents! I have to tell you, I LOVED IT! The alcohol cooks out and leaves this amazing flavor. You should try it, I used 1/4 cup per recipe... a friend of mine uses Amaretto in her jam and I like it too. I need to make Peach everything next year...
I never add butter, yes it foams some but it also dissipates and I don’t have to spoon it off of the top. Somewhere in a recipe it told me not to worry, it would go away during canning. It did and I did not throw away a part of my jam. I am not opposed to the butter but it isn’t necessary.
Could you please do a frozen vegetable canning? I've never seen them waterbathed. There are several videos where they use pressure canning of frozen peas😢 I'm not a pressure canner
Off topic…. I water bathed some bean soups, no meat. With hurricane Helene we had no power for 6 days. Live in a camper. Should I toss everything I water bathed?
I lived and my mother and grandparents lived BY water bath canning! Or by Salted, Smoked, Dried or Ferments! I often do Hot Pack of Soups and Chili! I cook it well, as if I am going to eat it. Then have my jars heating at 225F in oven and lids in simmering how water. I remove and fill each jar, one by one. Water bathing is not necessary, when using this process! Don't throw your food out! Chances are, you will eat it before any problems *might* happen! Easily 1 year shelf stable! IF you wish to ensure 2 years shelf stable, then water bath. My experience says, ONLY IF you do NOT clean the rim OR not warm the lids, does Issues arise! ❤
@@cynthiafisher9907 it was in a camper and the temperature got up to 110+ with no power and the heat during the day. I am not sure as they say keep it in a cool dark place and this was a hot, hot dark place.
Love peach jam/preserves! We like it as an accompaniment to grilled pork. I also use it in cream cheese danish and as an ice cream topping. I always do several 1/2 pint jars of it for this. I warm it up in a pan of hot water to a liquid state, then pour over vanilla ice cream. Yummy! I wholeheartedly agree that canned food is beautiful! It does provide a sense of accomplishment along with food security.
Spread between layers of cake!
Make a thumb print on top of cookies - any kind of- before baking
GREAT for PB&J sammys
Smoothies
Or bars
Very nice! ❤ I use my peach jam to make thumb print cookies, cinnamon rolls, in my waffles, pancakes, as a flavoring to slow roast pork! Happy canning! ❤️❤️❤️
I use mine to flavor my plain yogurt - yummy.
This is my favorite jam from when I was a child and we had peach trees one way we used it was to add vinegar and make barbecue sauce for chicken on the grill
I make different flavors of peach jam, like my peach cobbler jam that's good on ice cream. My vanilla bean peach jam is good on brie with walnuts backed in a pastry puff. I also use my regular peach jam on baked chicken. Endless possibilities.
Happy canning!
Former chef here. Peach jam is great for "duck Ala peach" a big seller at my family's restaurant. It works well slathered on any fowl, then bake. While baking I use a little jam to make a quick sauce to use with serving the fowl.
You could use it to sweeten yogurt, make a glaze on a cake. Make a peach cake roll, deserts. I hope you understand what I mean. I'm from the Netherlands and love your channel. Thank you for sharing 😊
You explained it perfectly!
Thank you. That looks delicious.
Pomona's pectin is my go to for jam/jellies.
You can use less/no sugar if desired.
Use it between layers of cake or to top of the cake.
Great on pancakes and waffles.
Make glazed carrots. Mix into sweet potato casserole.
Glaze for chicken, or your choice of meat.
Hi neighbor! I use my peach jam as a glaze on baked chicken… delicious! BTW congrats on reaching 100k subscribers and you’re looking great!
I agree it is very beautiful !! Thsnk you for all your canning videos , you’re great at explaining the process and why and that is greatly appreciated ! God bless and happy canning !! ❤️🙏🙋🏻🌈🌈
Good afternoon from Syracuse NY my friend and thank you for sharing your adventures in canning
Thank you, looks wonderful!
I have done peach jam coffee cake and I want to try thumb print cookies but haven't done it yet.
Yes ma'am it does look pretty in a jar! I mad raspberry jam yesterday. It also looks pretty in a jar!! Have a blessed evening. ❤❤😊😊
I use mine in cake mix, frosting , usually use with chicken . It really taste good.
We are definitely overdue to deal with freezer stuff. Thank you for this video.
Oatmeal topping.
Those little cookies that have dollop of fruit jam on them.
Anything that needs a little fruity sweetness.
I use Pamonas Pectin. There is no sugar in Pamonas Pectin. You buy the sugar separately. You adjust the amount of sugar you want with Pamonas recipes. I think Pomona's Pectin is the best and easiest to work with. Pomonas Pectin has never failed even in banana jam.
I made Green Tomato Jelly this year.... 2 different kinds: Raspberry Jalapeño, and Strawberry Jalapeño! I canned them in the 1/4 pint jars so I can gift them out this year at Christmas!
Put it on ice cream! Hello from eastern Washington!
Looks yummy! I use jam or preserves for yogurt, oatmeal, cupcake filling, on pastries, or even in marinades. ❤
❤❤ Much love 💘❤💗💕 from Alaska !!..
Maybe baste some chicken with the peach sauce right before it's done ✔😊
When you express about the Beauty of the food? You are truly expressing the Joy you feel and See within it.
You made it *with* Joy and Love. It is apparent to you. The people who eat it will Feel the Joy and Love, when their body and mouth taste it.
Processed by Factory never Includes this! And when they use dead food, chemicals, poisons, etc? They fully kill the food.
There IS a whole different vibration TO your Food Stuffs.
It is not a joke, nor "mumbo jumbo freaky" aspect.
God Created BY Sound, which IS Frequency. Food has a vibration while it is in the Sun. The picking of green, pretty well elininates the vibration. Old produce sitting and waiting for Processing, loses its vibration.
Enzymes are slso tied TO the vibration. Active vs silent.
Our bodys KNOW when a canned item WAS packed/processed with Love and Joy. ❤
So express your Joy! No shame to be found in it! ❤
Just found your channel- love watching you can! I made peach butter and peach jam a few years back...I took half of my butter and put jack daniels in there- it was suggested on one of the facebook groups I belong to... I'm not a big JD fan but the men in my family are so I figured if I did not like it- Christmas Presents! I have to tell you, I LOVED IT! The alcohol cooks out and leaves this amazing flavor. You should try it, I used 1/4 cup per recipe... a friend of mine uses Amaretto in her jam and I like it too. I need to make Peach everything next year...
I only buy plain yogurt ,and then I add a tablespoon or so of my many flavors of jams and everyone is happy .it's delicious!
I never add butter, yes it foams some but it also dissipates and I don’t have to spoon it off of the top. Somewhere in a recipe it told me not to worry, it would go away during canning. It did and I did not throw away a part of my jam. I am not opposed to the butter but it isn’t necessary.
Try glazing your ham with the peach jam or apricot jam along with brown sugar and your spices. It will be delicious. ENJOY!
I'm with you my canned foods are beautiful 🌹
You did great
I wanted to make peach jam I love peach jam so I may I think 16 years two years ago so I have some yet. But it never hurts to have more.
Looks great! Do you have a recipe that doesn’t require pectin? Thank you for your videos they have launched me into the world of canning 🙌🏼😍
We mix our with cream cheese and use it as a dip or add to a tortilla
Great video thank you
I use in yogurt for my mom.
Good morning cooker from mexko ,I live in Rwanda country
You are so cute! Nice jam!
Get a steam canner less water waste same time as water bath. But great for jams and peaches
Can you do the same recipe with different fruits?
Could you please do a frozen vegetable canning? I've never seen them waterbathed. There are several videos where they use pressure canning of frozen peas😢 I'm not a pressure canner
Off topic…. I water bathed some bean soups, no meat. With hurricane Helene we had no power for 6 days. Live in a camper. Should I toss everything I water bathed?
Why would you toss it?
I lived and my mother and grandparents lived BY water bath canning! Or by Salted, Smoked, Dried or Ferments!
I often do Hot Pack of Soups and Chili! I cook it well, as if I am going to eat it. Then have my jars heating at 225F in oven and lids in simmering how water. I remove and fill each jar, one by one.
Water bathing is not necessary, when using this process!
Don't throw your food out!
Chances are, you will eat it before any problems *might* happen! Easily 1 year shelf stable! IF you wish to ensure 2 years shelf stable, then water bath.
My experience says, ONLY IF you do NOT clean the rim OR not warm the lids, does Issues arise! ❤
@@cynthiafisher9907 it was in a camper and the temperature got up to 110+ with no power and the heat during the day. I am not sure as they say keep it in a cool dark place and this was a hot, hot dark place.
@@sgmarr it was water bathed.
@@sgmarr Thats a good way to get botulism.
They really do look beautiful 😍 🍑
Pork & chicken...
Sure jelly and jam and strawberries are not my friend 😂😂😂😂
Omg so much sugar