A little help please. Picked up a peck plus of Georgia peaches (O'Henry and Jersey)

I sort of read this as using liquid pectin. I think powdered is more certain.

You said you've precooked. You can do it again and to me thcook it to a tell stage.
Cook stirring until drops of the jam do not come of in individual droplets but sort of come together on edge of spoon and come off in a sheet.
I don't know what went wrong but you got too ma my jars which means to me the jam wasn't cooked down enough.
Don't give up!!

 
Oh, dear smileys/frown.gif So very sorry to hear

Haven't tried this recipe (yet) but others have loved it. Library? Soup kitchen? I'm imagining you can sub your peach "pie filling" for the cherry in this recipe. A tip - most of the other similar recipes use a whole stick of butter in pats on top - YMMV smileys/wink.gif Colleen

Heloise No-Mix Cherry-Pineapple Nut Cake
1 20-ounce can of crushed pineapple in heavy syrup
1 21-ounce can of cherry pie filling (sub your peach mixture)
1 package of yellow cake mix (2-layer size)
1 3-ounce can/package of pecans (1 cup), chopped
½ stick of butter or margarine
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Spread the pineapple with its syrup evenly in the pan. Spoon the cherry pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the mixture, then the chopped nuts over all. Cut the chilled butter or margarine into thin slices, then place evenly over the other ingredients. Bake for 50 minutes, or until golden. Serve warm. Makes 12 servings.

 
We love Meryl's Cranberry Swirl Coffeecake

I bet it would be amazing as Peach Swirl Coffeecake - especially with some toasted pecan bits stirred in and a sprinkle of cinnamon/nutmeg/Grains of Paradise and sugar on top smileys/wink.gif Colleen

* Per Meryl's suggestion, I subbed 1 cup non-fat Greek yogurt for the 1 cup of sour cream AND 1/4 cup non-fat Greek yogurt for 1/4 cup of the butter. Very moist and tasty!
NEXT TIME:
I think that I will try using only 1 cup total of non-fat Greek yogurt: 3/4 cup non-fat Greek yogurt for the sour cream along with subbing 1/4 cup of the butter with Greek yogurt.

MERYL'S CRANBERRY SWIRL COFFEECAKE
1/2 cup unsalted butter, room temperature*
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (sub nonfat plain yogurt)*
1 teaspoon almond extract
1 cup of fresh cranberry sauce, recommended - (to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce

1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream (or yogurt) to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes (ck at 45 min) or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35539

 
Bourbon and peaches are a match made in heaven...

Bourbon, peaches, a little honey, a squeeze of lime, hello rocks...

It is the quest every year to find an honest to god tree riped peach. Thankfully, Trader Joe's has been shipping in heirloom peach varieties from California small fruit farmers tucked into their little pillow boxes, 10 for $6. Believe me, these are worth every penny compared to the dozens I buy at the store that rot before they even soften from green-as-a gourd-stone hard, much less ripen. My peach today was so intensely peachy, juice running down my chin, with memories of my childhood and picking fresh ripe peaches in the orchard.

We've gone through our first box of the season and going back tomorrow for our second.

They are worth the price.

Someone said to me back in June: Fresh peaches are back at Kroger! I said, "are you kidding me!"--I don't buy peaches until August.

 
What size pan did you use? For easiest, fastest jelling a very BROAD pan with . . .

relatively shallow sides is best. You want the stuff to reduce as fast as possible, and a broad, shallow pan will do this the fastest. If your pan is more narrow/deeper, a smaller (shallower) amount of jam with work MUCH better than a larger (deeper) amount. . .

And I am guessing that Florida is a bit more humid than it is here, so that can have an impact on your jam as well--might take longer to reach jell point.

 
I did this one year, a long time ago, with some wonderful nectarines and promptly forgot. . .

Until earlier this year. When my husband had to dump EVERYTHING in the freezer when we had to tent our house for termites. I heard about stuff lost for ages; I did not wish to look. . .

I now keep a smaller freezer and keep a log of what is in it PLUS go through it regularly to check on what is there.

 
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