Peach Raspberry Jam Recipes

RASPBERRY PEACH JAM

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).

RASPBERRY PEACH JAM

Steps:

• In a 8-quart saucepan, cook the raspberries and peaches over low to medium heat until soft. Lightly mash the fruit with a potato masher.
• Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
• In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the fruit. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly.
• Turn the heat on low to medium. Skim foam if necessary. Ladle hot jam into the hot jars, leaving ½ inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.
• Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place for up to 18 months.

PEACH AND RASPBERRY JAM

Steps:

• Thaw berries according to package directions.
• Peel,pit and crush peaches.
• Measure thawed berries and add enough crushed peaches to make 4 cups fruit.
• Place in kettle, add lemon juice and sugar, mixing throughly.
• Bring to a full rolling boil over high heat and let boil hard for 1 minute, stirring constantly.
• Remove from heat, add pectin, stirring vigorously.
• Stir and skim alternately for about 5 minutes.
• Ladle quickly into hot sterilized jars.
• Seal 5 minutes in boiling water bath using 2 piece lids (If you are not using paraffin like I still do for myself--for gift giving I use the 2 piece lids).

PEACH RASPBERRY JAM

Steps:

• Sanitize the jars and lids. Leave the jars in the hot water until ready to fill.
• Use a potato masher to mash the peaches, keeping some chunky and not finely pureed.
• Combine the fruits, apple juice and lime juice in a 6 quart saucepan. Gradually stir in the pectin while stirring with the spatula. Bring to a rolling boil, that cannot be stirred down, over high heat, stirring constantly.
• Add the sugar and stir thoroughly. Return the mixture to a rolling boil and boil hard for 2-3 minutes.
• When you lift your spatula you will see that the juices are starting to set, but still able to drip. If it thickens too quicklly, add a touch more apple juice.
• Remove from heat, pour the jam into a pourable 2 quart measuring cup. Stir slowly and gently for 5 minutes to help ensure the fruit is distributed evenly. Use your skimmer to skim any foam off the top. Lift the spatula from the jam again to see if it is setting, it should be setting somewhat, but still pourable.
• Remove the sterilized jars onto a clean kitchen towel.
• Fill the hot jars with the hot jam. Leave 1/4-inch of headspace at the top of the jar. Wipe the rim of the jar with a clean towel.
• Place the hot lids onto the jars. Apply the band and tighten. Place the jars back in the hot water using the jar lifter. . Make sure the jars are completely covered with the water. Cover the pot and bring the water to a boil for 10 minutes (adjusting for altitude).
• Remove the jars and allow to cool on a towel.