Raspberry Peach Jam
Total TimePrep: 35 min. Process: 15 min.
Love this recipe however I used half the amount of sugar. It was still sweet and delicious. Also added 1/2 teaspoon butter which eliminated all of the foam. This recipe produces more of a thick sauce than a jam. I still love it. Would like to figure out how to make it thicker, more jam-like. Is it possible without using pectin???
This jam is so good! My 8 year old grandson asked me for an unlimited supply for his birthday. It is soft set and spread easily which I prefer. No pectin cuts the cost way down too. Boxed pectin has become too expensive for me.
Been making jam for years, learned from my mom. I have never had a jam not set before. So disappointed. But then I should have trusted my instincts, low pectin fruit needs pectin added to set properly. Guess I'll call it compote and move onto other better and tastier recipes.In answer to the question of how to get the jars hot for canning you can boil the jars in water bath canner for 15 minutes, they will be hot and sterile at the same time. If you do not have a water bath canner take the biggest pot you have and lay a towel/rag on the bottom. Will with water and place the jars in it. As long as the jars don't touch the bottom of the pot they will be fine. Remember you will need to cover your jars completely with 2 inches on top to process/can. (only stated as the instructions assume everyone knows how to can already).
I have never canned before --- help! how are the jars made "hot"??I want to make this!
Following the recipe exactly, this produced the most flavorful jam I have had in a long time, and the texture was perfect. I only wish I had tripled the recipe and canned it all- it was that popular! Simple, simple with the exception of the peach pitting, but it was a small price to pay for such excellent results. Thanks so much Patricia for sharing your winner with us!
Delicious. I use a 12 oz. bag of frozen raspberries and a 16 ounce bag of frozen peaches. It measures out to be exactly what's called for in the recipe. I puree the thawed peaches in the blender to avoid all the dicing. I add all 3 cups of sugar since I eat this on homemade unsweetened yogurt and the extra sugar balances out the tang of the yogurt perfectly. My yield is usually 4-1/2 to 5 half-pints.
I have made this jam three times now and each time I have very much enjoyed it. Love that it doesn't require pectin, so i always have the ingredients on hand. Have made with strawberries as well, great combo.
good but not quite as good as my raspberry jam
This recipe is spectacular! I never make jam without pectin because I want to make sure that it sets. But the directions for boiling ensures that the jam sets perfectly. Thank you!
This is an awesome recipe! I added blueberries in place of some raspberries. Turned out nicely!