Palisade Peach Festival Recipe Contest Winners 2008
Canned/Frozen Preserved Category
Note: We recommend you check with your local extension office or Ball Canning Book food preserving instructions.
Peach Blush Jam
By Connie Elliot of Grand Junction.
Grand prize winner in the canned, frozen, preserved category.
2 cups finely chopped peaches
1 cup raspberries fresh or frozen (thawed)
1 cup pineapple, crushed (I drained the juice off)
6 cups GW sugar
1 package Ball Original Fruit Pectin I followed the directions on the package for our altitude.
Palisade Peach — Pomegranate — Lime Jam
By Mary Anne Denney of Grand Junction.
First prize winner in the canned, frozen, preserved category.
Firm but ripe Palisade peaches peeled, pitted and coarsely chopped — enough to make 4 1/2 cups
1 cup fresh pomegranate juice, available in produce section of grocery store (not grenadine syrup)
1/4 medium fresh lime
1 box Ball Natural Gel Original Fruit Pectin
4 cup GW white sugar
Grate outer peel from 1/4 of the lime into a large measuring cup and add juice squeezed from the same piece. Add 1 cup pomegranate juice and enough Palisade Peaches to make 5 1/2 cup total mixture.
Cook mixture closely following instructions for jam furnished with pectin. Ladle jam into clean hot canning jars. Add lids and adjust rings. Hot water bath for 10 minutes. Makes 8 to 9 half pints.
Peach Pomegranate Jam
By Jackie Aguilar of Grand Junction.
Second place winner in the canned, frozen, preserved category.
5 cups peaches, peeled and mashed
1 cup pomegranate juice
2 tablespoon lemon juice
4 cups GW sugar
1 box Ball Original Pectin
Mix the crushed fruit and pomegranate juice in a large pot.
Add the lemon juice. Mix the pectin with 1/4 cup of the sugar and add to the fruit. Set the other 3 3/4 cups of sugar aside. Bring mixture to a hard boil then add the rest of the sugar and bring to a hard boil again. Boil exactly one minute. Remove from the heat and skim off any foam.
Ladle into hot sterilized jars. Seal jars and boil in a water bath canner for 20 minutes.
Tropical Peach Jam
By Jackie Aguilar of Grand Junction.
Third place winner in the canned, frozen, preserved category.
4 1/2 cups peaches, peeled and mashed
1 cup fresh pineapple, crushed
1/2 cup acai berry juice
2 tablespoon lemon juice
4 cups sugar
1 box Ball Pectin
Mix the crushed peaches and pineapple in a large pot.
Add the acai berry juice and the lemon juice. Mix the pectin with 1/4 cup of the sugar and add to the fruit.
Set the other 3 3/4 cups of sugar aside. Bring mixture to a hard boil then add the rest of the sugar and bring to a hard boil again. Boil exactly one minute. Remove from the heat and skim off any foam. Ladle into hot sterilized jars. Seal jars and boil in a water bath canner for 20 minutes
Blazin’ Peach Habanero Jam
By Julie Coleman.
Won honorable mention honors in the canned, frozen, preserved category.
4 cups peeled, pitted, chopped fresh ripe Palisade peaches
3–4 habanero peppers, seeded and chopped finely (caution: wear rubber gloves, do not touch face or eyes after touching hot peppers)
2 tablespoons lemon juice
1.75 ounce package Ball Original Fruit Pectin
5 cups sugar
1/2 teaspoon butter, optional
Prepare jars and lids according to instructions inside Ball Original Fruit Pectin box.
Combine chopped peaches, chopped habaneros, lemon juice and pectin (and optional butter) in a 6 to 8 qt. pot over high heat, stirring often. Bring to a rolling boil and add the sugar all at once. Stir and bring to a full rolling boil, then stir the jam while boiling for one minute. Remove from the stove, skim foam, and fill jars. Proceed with instructions on processing as directed in instructions inside Ball Original Fruit Pectin box. Yield: Six 8-ounce jars.
