-10 minutes.
Remove peach skins, pit, and cut peaches
ith salt and pepper. Mix marmalade, jam, ginger, garlic and mustard in
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Pat pork loins dry.
Combine mustard and marmalade, jam or jelly.
Coat loins with mustard-marmalade mixture.
Tie with string if pork is in 2 sections.
Put on grill and cook until done.
Salt and pepper while cooking.
Slice into 1/2-inch slices.
Preheat oven to 250-degrees F.
Place sugar in a pan and warm in oven for 15 minutes.
Combine raspberries, peaches, mint and warm sugar in a large bowl. Let stand 10 minutes, stirring occasionally.
Add lemon juice and pectin to mixture, and stir constantly for 3 minutes or until sugar is dissolved.
Spoon jam into clean jars or plastic containers and cover with tight fitting lids.
Let stand at room temperature until set (may take up to 24 hours).
Refrigerate for up to 3 weeks or freeze.
Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons of syrup; spoon 1 1/2 teaspoons of syrup over each cake. Place peach halves, hollow side up, on the cakes. Put a scoop of the ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts and serve immediately.
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
In mixing bowl, cream butter and sugar; beat in extract.
Combine the flour and salt then gradually add to the creamed mixture.
Roll into 1-inch balls; place 2 inches apart on greased baking sheets.
Using the end of wooden spoon handle, make an indentation in the centre of each ball and fill with jam.
Bake at 400\u00b0F for 10-12 minutes or until lightly browned; remove to wire racks to cool.
Drizzle icing over after cookies have been cooled.
In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
Combine peach slices & jam in a small bowl.
Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .
Mix the peach and jam in a small bowl, set aside.
In a small bowl, beat 1 teaspoon sugar with the egg yolks until pale and creamy (this takes a few minutes).
In another bowl, beat egg whites until stiff.
Pour egg yolks over it, fold gently.
Heat a non-stick 7\" skillet, spray with non-stick cooking spray; pour eggs into it.
Cook for a few minutes until lightly browned, transfer to a broiler and continue cooking until top is browned; watch carefully!
Fill with the peach mixture and fold, sprinkle with icing sugar.
Sear the ham on one side until brown.
Turn and put 1 tablespoon of apricot or peach marmalade on the browned side. Heat thoroughly and serve.
Wash, peel, pit and grind or finely chop peaches, pears and cherries.
Prepare jam according to directions on package of MCP Pectin for Peach Pear Jam.
Wash, peel and pit peaches.
Put through food chopper, using a fine blade.
Place in saucepan with lemon juice, sugar and butter. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat.
Stir in pectin and marmalade.
Let cool, stirring occasionally, for 5 minutes.
Pour into hot jars and seal.
Makes 5 pints.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
ently over medium heat until marmalade becomes thick and drops off
s marinating, prepare the Tropical Marmalade by combining in a saucepan
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup muffin pans. Line a baking tray with parchment paper.
Cut 24 - 5 1/2 inch rounds from pastry. Press into prepared recesses. Cut remaining pastry into 6 hearts, 6 clubs, 6 spades and 6 diamonds, each about 1 inch long. Place on prepared tray. Brush with egg white and sprinkle with sugar. Bake tart shells and shapes for 8-10 mins, until golden brown.
Spoon 2 tsp jam or marmalade into each tart shell. Top with shapes.
Combine apricot, pineapple and peach preserves. Add orange marmalade, maraschino cherries and green cherries.
Stir until evenly mixed.
et them mix through the marmalade. They will help your mixture
nto one half and the peach chunks into the other. Chill