or Connect
SmokingMeatForums.com › Forums › Preserving Food › Canning › Peach Jam!
New Posts  All Forums:Forum Nav:

Peach Jam!

post #1 of 14
Thread Starter 

I didn't take pictures, but if ya want instructions just send me a tell.

 

Put up a dozen jars of peach jam last week.

 

 

LOL... Thats all thats left for a dozen Gonna get 'em up hidden in the jelly pantry quick. I must be goofy but I really like the colors.

 

 

Its really excellent for making pork glazes too! I didn't make any spicey this year like last year yet. I assume the jam must be good because a friend who aqquired a jar came by today with this.

 

 

I am not decided yet though, could it be high octane fruit juice? More jelly? OR since they are so cosmetically perfect maybe some canned spiced peach halfs. Granny made those and they are nothing like those canned peaches ya get in the grocery! But peach liqueur sounds mighty tempting too. Spicy peach liqueur with sweeet tea........ Or even with a cup of hot tea.

 

Its as much fun figuring it out as it is enjoying the end result.

post #2 of 14
Looks great! Now you got me wanting some peachy pork chops!
post #3 of 14
Thread Starter 

Slow double smoked ham with a spicy peach glaze. Mmmmmmmmmmmmmmmm................ my mouth just watered!

post #4 of 14

I have 6 gallons of peach wine, ready for final racking before clearing and bottling! Cant wait. Coming up on 1 year!

post #5 of 14
Mighty Fine Job Kevin.... I like the color too.....
post #6 of 14

You be jammin my good friend. 

:points:

post #7 of 14

My wife made some peach jam or jelly or some such thing just a few weeks ago.  I don't like peaches or anything made with peaches or anything peach flavored.

 

She said it was good, though.

 

I sure wished I liked more foods but the ones I do like tend to get me by.

post #8 of 14
Thread Starter 
Quote:
Originally Posted by Bladebuilder View Post
 

I have 6 gallons of peach wine, ready for final racking before clearing and bottling! Cant wait. Coming up on 1 year!

 

 

I use fruit the easy way, I maserate ripe fruit in 80 proof alcohol which sucks out all the fruit flavor and imparts it in the booze.

 

http://www.smokingmeatforums.com/t/143459/uncle-goldies-fruit-liqueur

 

I have all kinds, cherry, strawberry, orange, kumquat, pear, plum, peach, apricot, etc etc...

 

I also do my own Bailey's and Tia Maria and Kahula.

 

Its a lot of fun when its too hot to go to the smoker. Yes it does get that hot! It gets so hot the mosquitos will not even come out!

post #9 of 14
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Mighty Fine Job Kevin.... I like the color too.....

 

Thank you Dave.

 

I bet it was the inspiration for the first stained glass windows.

post #10 of 14
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

You be jammin my good friend. 

:points:

 

Thank ye thank ye my friend.........

 

Of course jams and jellies are great on toast, but there is so much more you can use them for. The least of which is a glaze for pork....... ZOMG GUD!

post #11 of 14
Lookin awesome Foam, I'd love to do some of that good stuff ! icon14.gif
post #12 of 14
Thread Starter 
Quote:
Originally Posted by AJBert View Post
 

My wife made some peach jam or jelly or some such thing just a few weeks ago.  I don't like peaches or anything made with peaches or anything peach flavored.

 

She said it was good, though.

 

I sure wished I liked more foods but the ones I do like tend to get me by.


You have my upmost sympathies. That would be like being blind or deaf or dumb........ man, can you get a park at the front door sticker for the car?

 

I love peach in my tea, on my pork, spiced in a punch, the list just doesn't in. They are so much more versible than strawberries.

post #13 of 14
This was about a year or so ago, but I bought a jar of peach jam to experiment with as a glaze on a pork loin. Wasn't going for anything over the top but I wanted to try something new.
My wife looked at me like I was high as a kite!
It was like a knife to the heart. I was so deflated that I just stuck the pork loin in the oven with salt and pepper and called it a day.
To this day, I have not used that jam.
post #14 of 14
Thread Starter 
Quote:
Originally Posted by JohnnyRockford View Post

This was about a year or so ago, but I bought a jar of peach jam to experiment with as a glaze on a pork loin. Wasn't going for anything over the top but I wanted to try something new.
My wife looked at me like I was high as a kite!
It was like a knife to the heart. I was so deflated that I just stuck the pork loin in the oven with salt and pepper and called it a day.
To this day, I have not used that jam.

 

Hey get your feeling offa your sleeve and cook for you! Make a nice spicy peach glaze and properly apply it to that loin after a diamond checkerboard pattern had been cut.  Put the left over hot glaze in a cup next to the meat plater and they will complain wanting more when it runs out. To me a glaze is like a chuckney is to the british, its a way to add a bit more flavor and when done properly it lifts the meat up over the top.

 

I use a light coat on the pork and the bowl on the side. Never had any glaze left over.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Canning
SmokingMeatForums.com › Forums › Preserving Food › Canning › Peach Jam!