Peach Honey Float Lightened Recipes

PEACH HONEY BUTTER RECIPE

Steps:

• Measure the lemon juice into a large 8 cup glass measuring bowl or a large bowl.
• Peel, pit and chop the peaches. As you chop the peaches put them into the large glass measuring cup with the lemon juice. Toss the pieces each time you add more chopped peaches. This will prevent the peaches from browning.
• Place the chopped peach into at least 8 quart pot and add the water. Heat the peaches over medium heat until boiling. Once boiling reduce the heat, cover the pot and simmer until the peaches are very soft.
• Remove the pot from the heat and allow to cool slightly. Puree the softened peaches in batches in a blender or use a stick blender directly in the pot until smooth.
• Return the peach puree to the 8 quart pot. Add the sugar and honey to the pot.
• Cook at a low boil over medium heat, occasionally stirring to prevent scorching until the pureed peaches have thickened and reduced by about half. The peach butter is done when it will mound on a spoon like applesauce .(see notes)
• Remove the pot from the stove and fill prepared half pint or pint size canning jars leaving a 1/2 inch headspace.
• Wipe the jar rims with a damp paper towel. Place a flat lid on the jar. Screw a band on until just finger tight. Place the filled jar into a boiling water canner, Repeat with the remaining jars,
• Hot water bath for 10 minutes, adjusting for altitude if needed.
• Turn off the heat, remove the lid and let the jars stand in the hot water for 5 minutes. Remove the jars from the canner and place on a soft towel on the counter to cool before storing.
• Makes 6 half pints of Peach Honey Butter.

HONEY-SPICED PEACHES

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
• Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
• Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
• Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
• Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

SWEET GEORGIA PEACH HONEY

Steps:

• Using a food processor or blender, puree the orange and lemon until smooth. Add the peaches to the citrus mixture and pulse until smooth (you may need to work in batches). In a large saucepan combine the peach and citrus mixture with the sugar. Bring to a boil over medium high heat, stirring frequently to prevent scorching. When peach mixture is at a full boil, reduce heat to medium and cook until the mixture is the color and texture of honey (approximately 1-2 hours).
• Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
• While peach mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

PEACH-HONEY-VANILLA BUTTER

Steps:

• Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
• Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
• Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
• Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

LIGHTENED UP CHICKEN DIVAN

Steps:

• Cook and stir chicken in hot oil in large skillet until lightly browned.
• Add water, sherry, broccoli and soup. Bring to full boil, separating broccoli spears. Stir in rice. Cover. Remove from heat. Let stand 5 minutes.
• Fluff with fork. Arrange on platter. Sprinkle with cheese.