* Percent Daily Values are based on a 2000 calorie diet.
The Peach Riesling Jam is the all time favorite asked for jam that I make every year. Last year I made 4 cases of this jam giving away over three quarters of all the Peach Riesling Jam, many are asking do you have any more? Sadly I gave my last jar away a few weeks ago, but good news is that there is just starting a new crop of peaches and nectarines. You can use either peaches or nectarines in this recipe they both turn out wonderful.
Every week I have been looking for peaches at a reasonable price, so when price hit $1.88 a pound it’s time to make Peach Riesling Jam. Purchasing 3 pounds of nectarines, a bag of sugar and bottle of Riesling Wine, ready to make some jam. Luckily I have some pectin and new canning lids left from last years production. Many of my gifts of jam to friends kindly gave me back my jars. Scraping last bit of jam out of every jar, and washed them clean hoping for some more.
This is the best jam recipe, it only takes a few ingredients, but does take some invested preparation time. This simple recipe makes about 2 to 3 jars, the smallest batch to make. Note don’t try to make more then 10 to 12 jars at a time. For some reason it starts to fail, when doubling recipe using two boxes of pectin for very large batch of jam. I buy bulk pectin, so my rule is never make larger then twelve jam jars, with a jar capacity of 8 ounces.
It’s important to blanch the peaches to remove skins, then plunging them into ice water bath, this is called shocking the peaches, to cool them down quickly. Next is to remove the skins and the pits. Followed by slicing the peaches and smashing them with a masher. This gets best results for a thick jam. I have tried using a food processor, or a blender resulting in a more chunky jam. Hand mashing, the old school way works the best, it’s more effort but produces the best jam.
Be sure to measure all smashed peaches accurately, and measure sugar correctly, if your ratio is off you end up with peach syrup, which is great on ice cream but too runny for English Muffins or Toast.
Mistakes that I learned the hard way, with many of failed batchs of Peach Riesling Jam, so what went wrong? Many batches of jam was done in too much of a hurry, added the wrong ingredients at wrong time, and rushing between each addition. So it’s important to remember first cook the smashed peaches, pectin and Riesling Wine in heavy duty pot. My favorite is a Staub cast iron 5 1/2 quart pot, that has a special black enamel exterior glaze, that’s non reactive. This cooks quickly and evenly with lots of head room to boil the jam mixture. Also stirring the jam mixture often helps prevent the jam from sticking to bottom of the pot.
Equally important is after the peach mixture cooks for 2 to 3 minutes is to add the sugar and stir constantly. The Peach Riesling Jam needs to come back to boil, this takes a little time, but when it comes to a boil it needs to cook for 1 minute. Now it’s time to remove the jam from the heat. Then skim off any of the foam that comes to top of the jam. I save this foam and place in a ramekin, To go on my toast the next day.
The most important task is preparing the jam jars, lids and rings. First wash them with good hot soapy water or use the dishwasher in high heat, sanitize cycle. Next a have big pot of boiling water ready, I use a 12 quart stock pot. Place the jars, lids and rings in the boiling water for 10 minutes. This sterilizes all canning containers, lids and rings. This is extremely important for long time storage of jam, that is shelf stable.
Filling each of the jam jars just full enough, leaving three quarters of a inch head room to create a good seal. Be sure after filling each jar to use clean paper towel soaked in vinegar water (1 cup water & 2 tbsp vinegar) This cleans any spills of jam on the rim of each jar. Be sure place a sanitized new lid on each filled jam jar and place ring and tighten ring down snugly. Place each of the filled jam jars sealed in a hot water bath, make sure that the jars are completely covered with water. Boil filled jars of jam for 10 minutes. Remove each jar with a canning jar lifter and place them on a wire rack to cool. If everything is done properly in few minute you should hear click, that’s the lid sealing tight. Now there is a air tight seal, allow jam to cool completely. Be sure to label and date each jar.
Enjoy the best tasting Peach Riesling Jam, everyone will be asking you for a jar. If you are willing to give up this tasty jam.
White Chocolate Cranberry Cheesecake
Rate this recipe!
Creamy rich white chocolate cheesecake with tangy cranberry topped cheesecake, using an Instant Pot or electric pressure cooker.
1. Crush graham crackers in the food processor until it is fine, add sugar and melted butter and process until it looks like wet sand.
2. Prep the 7 inch cake pan sprayed well with baking food release. Dump graham cracker mixture into bottom of pan and press crumbs so it covers the bottom of the pan. Using a half cup measure to push crumb mixture to make clean edges going half way up the sides of the cake pan. Then bake the graham cracker crumb mixture for 8 minutes in a 350 degree oven. Set aside to cool, while preparing vanilla cream cheese filling.
3. To make the cranberry filling by mixing the sugar and apple juice together with cranberries in a small sauce pan. Cook the cranberry filling until thick about 5 to 8 minutes. Whisk mixture to break up cranberries into a thick sauce, strain through fine mash strainer. Pushing the filling with a rubber spatula to force all cranberries through the strainer to remove seeds and skins. Cover and set aside to cool.
White Chocolate Cheesecake
4. To make the cream cheese cake mixture place cream cheese, lemon zest, vanilla extract and sugar into food processor fitted with blade attachment. Process until smooth, while processor is running add one egg at a time until smooth and combined. Continue processing and add the yogurt and melted white chocolate until smooth and light. The total processing time should be about 90 seconds. Remove processor blade carefully.
5. Pour the White Chocolate Cheesecake mixture into prepared cake pan with graham cracker crust, with offset spatula smooth cream cheese cake mixture evenly.
6. Cover the top of cheesecake with foil that has been prepared with baking spray.
7. Place 2 cups of water in bottom of the pressure cooker fitted with wire rack in bottom of container. Make a foil strip about 2 inch wide and 24 inches long to act as sling. Place cheesecake into pressure cooker, fold ends over cheesecake pan and close the lid. Turn lid to seal pressure cooker.
8. Set the timer to 60 minutes on high. When cooking is finished using a natural release. Let set in pressure cooker for 1 hour before removing using the sling to pull cheesecake out of cooker. Bring cheesecake to room temperature, then refrigerate for 8 hour or overnight.
9. Remove the foil from cheesecake, then place on range top with very low heat warm bottom of the cheesecake pan. This is to help release fat that's holding cheesecake crust to pan. Carefully run pairing knife around the cheese cake to loosen crust from pan. Invert cheesecake onto flat plate taping on bottom of pan to release cheesecake from pan. When cheesecake is out of the pan place another flat plate over crust side on cake and turn cheesecake back right side up
10. Spread even layer of the cranberry filling all over the top of the cheesecake with offset spatula. Cover with plastic wrap and keep refrigerated until ready to serve.
11. To serve cut cheesecake into 8 pieces, top with whipped cream and fresh cranberry or candied orange zest.