Gilgamesh: ? about your Spicy Peach Preserves

[lisas3575]

I think I messed up my batch. :o

I canned 40+ pounds of peaches today and used the overripe ones in your recipe for preserves. It was my first time to use pectin, and I didn't realize until too late that all the measurements had to be precise, and I wasn't. I just used what peaches I had (about double), sugar until it was sweet enough (about 11 C), doubled the lemon juice and spices, and used two pouches of Certo.

It never got thick on the stove, so I went ahead and processed the jars (16 8oz jelly jars), thinking that perhaps it would thicken as it cooled. It didn't, and is about the consistency of pancake syrup. Not even honey. Is that the right consistency? I'm guessing it's not. D@mn.

So what can I use 16 jars of soupy preserves on? It tastes really good. :rolleyes:

[Gilgamesh37]

Lisa--Ack! I'm so sorry! if it makes you feel any better, MK and Bethany had much the same problem when they tried it not long ago. I don't really know what to suggest--that is the only preserve recipe I've ever made, and I did it exactly as written, because it was my first time canning anything. When Bethany did it, she thought it sounded like WAAAY too much sugar (other jam-making experts agree) and cut the sugar down, and it turned out syrupy like yours. I have no idea how or why it might be that you have to keep the amounts the way they are, even though they seem out of whack if you're well-versed in jams & preserves. When I did it, mine set up like preserves--not solid like jelly, but thick and spreadable.

16 jars? Yikes. How about including it in christmas baskets as pancake/waffle syrup? Throw a pancake breakfast? I'm so sorry you had trouble!

[badunnin]

All may not be lost! Ours did end up setting up a bit more. One batch set up very well indeed! It sometimes takes up to 2 weeks for it to full set.

[beejayw1]

Someone had a similar question a few weeks ago. I'm posting the link to a thread I started to alert folks to her question. That thread (hers) is in mine. Check both: lots of good info:

http://community.cookinglight.com/showthread.php?s=&threadid=45938&highlight=newbie

[Kismet]

Bummer, Lisa! I made this a couple of weeks ago using the exact recipe, and it turned out really well! I agree that it wasn't quite as thick as a regular jam, but it did set up quite nicely! I'm pretty new to canning, as well, but everything I've read seems to indicate that the amount of sugar in a recipe using pectin is critical and should not be altered. Hope that yours still sets up - otherwise, I agree, it would make a lovely syrup! :D

[lisas3575]

Thanks for the tips! I'd read that thread about the grape jelly, but had forgotten about it. :o Gail is going to thrash me with a wet noodle.

Gilgamesh: no need to apologize for my lack of reading before I started. ;) I now know better for next time.

I'll let it sit for a couple weeks and go from there. At least by then I won't be peached out! :p

[lisas3575]

Woohoo! Checked my preserves today and they are much thicker. :cool: Bethany, have you tried any of yours yet? Thanks for calming me down. ;)

I'd love to include recipes or ideas when I give these away at Christmas; Gilgamesh, how do you use yours?

[MKSquared]

I've tried some of ours! :) It's really, really yummy. Sure, with butter and an English Muffin it tastes pretty good, but I can also easily see it with ice cream or as a glaze for pork.

[lisas3575]

Eeeeexcellent. I was actually specifically thinking about pork. I'll look around and see if there are any recipes that I can adapt. :cool: Thanks, MaryKate!

[badunnin]

Just found this!

Lisa - I agree with MKat - it did set up well (duh - we each have half of the same batches!) I love to have leftover chicken with some rice and jam/jelly on it and some steamed veggies. My favs are the peach preserves and pepper jellies. (I have class from 4:30-7ish 3 nights a week, so I eat a lot of leftovers. :rolleyes: )