RASPBERRY PEACH JAM
One of my favorite homemade jams. A summery fresh taste and easy to make. Store jars in a cool, dark area.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h11m
Yield 120
Number Of Ingredients 6
Steps:
- Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
- Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
- Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. 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 jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. 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, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 72.4 calories, Carbohydrate 18.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 18.1 g
SURE.JELL® RASPBERRY-PEACH JAM
Capture raspberries and peaches at their peak of perfection, and turn them into gift-worthy jars of this luscious SURE.JELL Raspberry-Peach Jam. Enjoy the bounty of summer berries and stone fruit all year long with this SURE.JELL Raspberry-Peach Jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush raspberries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into saucepot with raspberries; stir until well blended. Add lemon juice; mix well.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE-JELL EASY RASPBERRY-PEACH FREEZER JAM
Give the gift of sweetness this year with a great kitchen gift-a jar of our SURE-JELL Raspberry-Peach freezer jam. If you've got fruit and a gift list, this raspberry-peach freezer jam is the perfect gift to plan now and hand out later!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared raspberries into large bowl. Peel and pit peaches; finely chop or grind the fruit. Measure exactly 1-1/2 cups prepared peaches into bowl with the raspberries. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g
RASPBERRY PEACH JAM
While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! -Patricia Larsen, Leslieville, Alberta
Provided by Taste of Home
Time 50m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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- In a stainless steel saucepan, combine peaches and raspberries cooking them on medium heat till the fruit starts to breakdown
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot jam.
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