Teresa's Recipes
Peach and Raspberry Jam
This delightful homemade peach and raspberry jam captures the essence of summer with its vibrant colors and sweet-tart flavors. Each spoonful is a burst of fruity goodness, perfect for spreading on warm toast, dolloping on pancakes, or using as a luscious filling for pastries. The combination of juicy peaches and tangy raspberries delivers a taste of sunshine in every bite. Jam-making is an age-old tradition that dates back centuries, allowing households to preserve the bounty of fruit harvests. Enjoy this jam as a celebration of seasonal fruits and the joy of homemade preserves!
Ingredients
- 4 cups, peeled and chopped Peaches
- 2 cups, fresh or frozen Raspberries
- 6 cups Granulated sugar
- 1/4 cup, freshly squeezed Lemon juice
- 1 package (1.75 oz) or as per package instructions Pectin
Dietary Notes
- Servings: 6 cups (approximately 12 servings of 1/2 cup each)
- Dish Type: Preserve
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Calories: 100
- Fat: 0g
- Carbs: 26g
- Protein: 0g
- Sodium: 1mg
- Sugar: 24g
Instructions
- In a large pot, combine the chopped peaches, raspberries, granulated sugar, and lemon juice. Stir well to mix the ingredients together.
- Cook over medium heat, stirring occasionally, until the fruit is soft and the sugar has dissolved, about 15 minutes.
- Using a potato masher or immersion blender, mash the fruit to your desired consistency, leaving some chunks for texture if you prefer.
- Stir in the pectin and bring the mixture to a rolling boil, stirring constantly.
- Once boiling, let it cook for 1 minute, then remove from heat.
- Pour the hot jam into sterilized jars, leaving a 1/4-inch headspace at the top of each jar.
- Wipe the rims of the jars clean with a damp cloth, then place the lids on top and screw on the bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure they seal properly.
- Carefully remove the jars from the boiling water and let them cool completely on a clean towel or cooling rack.
- Once cooled, check that the lids have sealed properly by pressing the center of each lid; it should not pop back. Store in a cool, dark place.
- Once opened, store the jam in the refrigerator and use within 2 weeks.
Tips
- For a spicier twist, consider adding a pinch of cayenne pepper or a dash of cinnamon during cooking.
- Feel free to mix in other berries like blueberries or blackberries for a unique flavor blend.
- Ensure your jars are properly sterilized to prevent spoilage.