Monday, January 10, 2011

Slow Cooker Peach Preserves


8 cups sliced peaches, nectarines, plums or a combination
3 to 4 cups sugar (tart plums will demand the extra 1/2 to 1 cup)(Splenda works well)
1/2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons apple juice, freshly squeezed lemon juice (about 1/2 lemon) or

Drop the sliced fruit into the ceramic container of a slow cooker.

Mix the sugar, cinnamon and ginger in a small bowl. Toss with the fruit.
Drizzle the apple juice over the top. (We used lemon juice.)

Cook, covered, on low heat for 10 hours or until the jam passes one of the
doneness tests (see below). Alternatively, cook over low heat for 3 hours,
then increase the heat to high and cook 4 hours longer, or until the fruit
passes one of the doneness tests.

When cool, remove the fruit (use a slotted spoon if there is a lot of juice,
and reserve the juice) and puree in a blender or food processor. Add the
reserved juice, as desired. Alternatively, smash the fruit with a fork to
create a chunkier preserve.

Spoon the jam into airtight containers and store in the refrigerator for 1
to 2 weeks or in the freezer for up to 1 year. Leave at least 1/2 inch of
head space when storing in the freezer.


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