Im looking for a peach jam recipe that has been very thin slices of lemon. There is a jam.?
Your grandmother used to do that. Also, the use of pectin in it. Cooked slowly in the oven.
With no luck searching * Fishing * Jam recipes, I finally found an old recipe for peach preserves * that calls for lemon slices. [Other studies revealed that jam "and" remains "were and are often used interchangeably.] – MAW Maw canned pears or peaches, sliced 6 c. fresh fruit, peeled and seeded 4 1 / 2 c. sugar 6 slices of lemon peel, remove seeds in a large pot. Stir well to make juice. Let cook, stirring over medium heat to boil when it came to actions reduce heat and simmer until fruit is thick and the juices, about 45 minutes. Be sure to stir frequently to prevent burning. For long term storage, pour into hot sterilized jars and seal. May be refrigerated indefinitely. Here is another old recipe that calls for advance preparation method not mentioned in the previous recipe and cook longer. I thought it best to include here, but does not require specific cuts of lemon. OLD-FASHIONED PEACH CONSERVE 2 qt. peeled, C. 6 slices of peach sugar Combine peaches and sugar in large bowl in shallow glass or plastic. Cover and let stand in a cool place for 12 to 18 hours. Pour peach mixture in a large Dutch oven, slowly bring to a boil, stirring frequently. Boil gently until the peaches that are translucent and syrup thickens (1 1 / 2 to 2 hours), stirring often to prevent sticking. Skim the foam with a metal spoon. Ladle hot preserves into sterilized flasks quickly, leaving 1 / 4 inch headspace, cover at once with metal lids and rings straits. Process in boiling water bath 15 minutes. Yields about 7 and a half liters. I hope one of these recipes will be what is agreed. Edited to add: I found a recipe that can be more relevant: PEACH PRESERVES £ 4 lemons, peaches Units 4 pounds sugar 1 quart. The water for washing and removing the skin and stones from the peaches. Put preserving kettle with sugar, water and lemon slices. Cook until thickened (about 1 hour). Fill hot sterile jars. Seal with paraffin.