Рецепт Lo With No Sugar Peach And Pineapple Jam
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Ингредиенты
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Инструкции
- Place liquid removed, cooked peaches, liquid removed crushed pineapple, lemon juice and sugar (if using) in 4-quart. saucepan. Mix well to dissolve sugar. Bring to a boil, stirring constantly. Boil to desired thickness, 10 to 15 min, stirring occasionally to prevent scorching. To freeze jam: Remove from heat. Continue to stir about 2 min. Pour into freezer containers, leaving 1/2-inch headspace. Seal. Refrigeratein refrigerator, then store in freezer. Keep in refrigerator after opening. To can jam: Pour boiling warm jam into clean warm pint or possibly half-pint canning jars to 1/4-inch from top of jar. Seal and process in boiling water bath, 15 min for half-pint jars or possibly 20 min for pint jars. Cold and store in cold dry, dark place. After opening, store in refrigerator. (Freezing a low or possibly no sugar jam retains the color better than if you can it. If you are going to use a little artificial sweetener, it needs to be added after cooking, and should only be used with a freezer jam.)
- For liquid removed peach pulp: Wash and prepare fruit. Remove pits, stems and seeds, and peel. Cut or possibly chop fruit in a processor or possibly mash with a fork. Cook the fruit in a pan for a few min to release the juices - be careful not to overheat or possibly burn. Pour fruit into a jelly bag (or possibly cheesecloth) and let the juice drain for 15 min. (You can save the juice for jelly or possibly for fruit juice.) Measure the solid fruit to use for making jams with little or possibly no sugar.