MamasHealth.com Home Preserves & Jam Recipes Almond-Cherry conserve Apple Pie conserve Apricot jam Apricot syrup Banana jam Blueberry jam Boysenberry jam Boysenberry preserve Cantaloupe jam Chianti jelly Cranberry jelly Garlic jam Ginger Spice jelly Grape jam Jalapeno jelly Kiwi jam Mexican Sangria jelly Mint jelly Papaya jam Peach jam Peach preserve Pina Colada conserve Pineapple jam Plum preserve Strawberry jam Tangerine jelly Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Peach Preserves   Ingredients: 7 cups of ripe peaches, peeled, pitted and chopped 1 (3oz) pack of pectin 3/4 tsp of butter 6 1/2 cups of sugar Directions: Layer half the sugar and the peaches in a pan and allow to sit for 40 minutes. Place the pan on a medium high heat and gently stir until the sugar dissolves. Slowly add the sugar, only one cup at a time, until it is all dissolved. Add the butter. Stir gently. Bring the mix to a boil and gently stir in the pectin. Continue boiling and stirring for 1 minute. Remove from the heat and skim off foam, if there is any. Allow the preserves to cool for 10 minutes before adding to the canning jars. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.       Plum Preserves Ingredients: 7 cups of ripe plums, peeled, pitted and chopped 1 (3oz) pack of pectin 3/4 tsp of unsalted butter 6 1/3 cups of sugar Directions: Layer half the sugar and the plums in a pan and allow to sit for 40 minutes. Place the pan on a medium high heat and gently stir until the sugar dissolves. Slowly add the sugar, only one cup at a time, until it is all dissolved. Add the butter. Stir gently. Bring the mix to a boil and gently stir in the pectin. Continue boiling and stirring for 1 minute. Remove from the heat and skim off foam, if there is any. Allow the preserves to cool for 10 minutes before adding to the canning jars. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.	Health benefits of sex Dealing with a stubborn husband or boyfriend Surviving a financial crisis Supporting a family on one income
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