Peachfreeze Recipes

PEACH FREEZE

Steps:

• In a blender, combine the ice cream, peaches, cinnamon and vanilla; cover and process until smooth. Pour into small freezer-safe dessert dishes; cover and freeze until serving.

FREEZER PEACHES

Steps:

• Mix the Fresh Fruit and Sugar together in a large bowl.
• Add the peaches and stir gently until mixed.
• Let stand until a syrup forms. Usually about 5 to 10 minutes.
• Ladle into the freezer container of your choice and feeze. Will last no more than 8 months in the freezer.

PEACH FREEZER JAM

Steps:

• Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
• Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.

PEACH BREEZE COCKTAIL

Steps:

• Peel, pit and coarsely chop peaches; place in blender.
• Add sugar and ginger; puree until as smooth as possible.
• Whirl in water, then lemon juice; puree until mixed.
• In 2 freezer containers, stir together peach puree, wine and orange liqueur, if using.
• Cover surface with plastic wrap.
• Freeze for about 30 minutes or until very cold, stirring once or twice.
• Serve in martini-style glass garnished with peach wedge and fresh mint.
• Note: For a non-alcoholic drink, stir in lemonade immediately after pureeing, then serve over ice.

AUNT PATSI'S EASY PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
• Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.