For Spiced Peach/Pear preserves, tie the following ingredients in cheesecloth and add to the pot during cooking: 1 teaspoon whole cloves, ½ teaspoon whole allspice, and a stick of cinnamon (3-inch piece). Remove the spice bag before pouring fruit into hot jars.
For the #zoheads
- 1 1/2 pounds or 4 cups of ripe, peaches, peeled, halved, and pitted, Can also be frozen peaches or fresh and frozen blended with canned.
- 2 cups granulated sugar
- (For spiced pears, use 1 cup brown sugar (1/2 cup if Splenda) and 1 cup sugar
- Also, for spice pears use
- 1/8 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp all spice
- 1 clove
- 1 Tbsp low sugar or no sugar pectin (optional)
Make sure the peaches or pears are ripe. Mash the fruit with a potato masher or in a food processor. In a bowl, mix in the sugar and pour the mixture into the bread pan. Select Jam or jelly setting and begin the cycle. When done, lift the lid of the machine and let cool for 30 minutes or remove carefully and let cool on a heat resistant trivet or surface.
Here's where I changed it
pour finished Zo jam into a stainless steel pot, add dab of butter and teaspoon of lemon juice. Bring to hard boil, stirring often. This will thicken it up considerably. I also used the stick blender a bit to break up the fruit a bit more, as my pears were not the ripest.
Pour or spoon carefully into jar or jars and let rest for 3 hours. Refrigerate and serve. Keeps in the fridge for up to 4 weeks.