probably because its acidity keeps them from oxidizing and turning brown...i think
Apple juice, prune juice, apple cider, cherry cider, peach cider.
apple orange pear cherry lemon peach plum
strawberry, apple, pineapple, peach, banana, grape. even cherry
To make refrigerator peach jam, you will need ripe peaches, sugar, lemon juice, and pectin. First, peel and chop the peaches, then cook them with sugar and lemon juice until they soften. Add pectin and cook until thickened. Let the jam cool before storing it in the refrigerator.
Orange Tropical Apple Orange Mango Breakfast Mango Pine orange
An apple. There are several apple seeds in an apple, but only one pit in a peach.
To make peach jam using frozen peaches, thaw the peaches, mash them, and cook them with sugar and lemon juice until thickened. Jar the jam and store it in the refrigerator.
Peach juice is primarily made from ripe peaches, which are washed, pitted, and typically juiced to extract their liquid. The juice may be filtered to remove pulp, resulting in a smoother texture, and it can be sweetened or flavored further if desired. Some commercial peach juices may also contain added preservatives or other fruit juices for enhanced flavor.
Peach will do the trick, but if you are using it to put a glaze on ham, chicken, etc., then you can use apricot jam.
Apple, Cedar, Lemon, Maple, Peach, Elder, Hazel, Birch, Aspen, Olive, Beech, Larch, Lilac.
All fruit juice contains some level of acid, but those that are less acidic (apple, peach, pear) won't be as effective as a more acidic alternative.
Almost all sherbet recipes call for a citrus fruit or citrus juice. The only one I could Google that didn't was the Vitamix peach soy sherbet (soy milk, peach, honey or sweetener, vanilla extract) but peach has more citric acid than orange. Hershey's chocolate-banana sherbet takes its citric acid from pineapple juice (banana, pineapple juice, chocolate chips, sugar, milk).