Recipe for raspberry peach jam - Jams and jellies

Author: John Richardson  

It just makes me want to smile when I look at it With so much fruit available in the summer making my Peach and Raspberry Jam is the greatest way to savouring it for future months. This peach and raspberry jam recipe is a delicious combination of flavors, perfect for your morning toast or muffins.

Raspberry Peach Jam

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
Total time: 791 minutes
Cook time: 41 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 6
  • 7 pounds fresh peaches
  • 10 cups white sugar
  • 5 cups fresh raspberries
  • ⅓ cup lemon juice
  • 1 (6 fluid ounce) container liquid pectin (such as CERTO®)
  • 3 tablespoons powdered pectin
  • Calories: 72.4 calories
  • Carbohydrate: 18.6 g
  • Fiber: 0.4 g
  • Protein: 0.1 g
  • Sodium: 0.9 mg
  • Sugar: 18.1 g
How to cook:
  1. Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
Notes: Fresh Peach Jam | The Recipe Critic, Place diced peaches, sugar, lemon juice, and vanilla extract in a medium pot; bring the sugar mixture and peaches to a boil. Reduce the heat …

Peach Raspberry Jam

Peach Raspberry Jam
This peach and raspberry jam recipe is a delicious combination of flavors, perfect for your morning toast or muffins. It also makes a delicious gift.
Provided by: Diana Rattray
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 48 servings
Cuisine: Southern,American
Number of ingredients: 7
  • 2 cups seedless raspberry puree (from about 4 to 4 1/2 cups raspberries)
  • 2 cups finely chopped peaches
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Fruit Fresh, or ascorbic acid
  • 1 (1.75-ounce) box powdered fruit pectin
  • 6 cups granulated sugar
  • 1/2 teaspoon butter
How to cook:
  1. Gather the ingredients.
  2. Prepare fruit, work area, jars, lids, and canner.
  3. Combine puree and chopped peaches in a large, deep stainless steel or enamel-lined kettle. Stir in lemon juice, fruit fresh, and powdered pectin. Stir to blend and let stand for 10 minutes.
  4. Bring fruit mixture to a full rolling boil over high heat. Let mixture boil for 1 minute. Add sugar, then butter. Stir to blend and bring back to a full rolling boil. Continue boiling for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.
  5. Remove jars from hot water and fill, leaving 1/2-inch headspace. Wipe rims with a hot damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars and place into hot canning water and lower rack. Add more hot water, if necessary, to bring water to at least 1 inch over tops of jars. Cover canner and bring to a boil. Reduce heat to a gentle but steady boil and continue boiling for 10 minutes.
  6. Turn off heat, remove ​cover, and let jars stand in water for 5 minutes. Remove jars to cool. Do not tip or turn jars.
Notes: Fabulous Home Canned Peach Raspberry Jam, Ladle hot jam into jars. 2. Wipe rims and screw on two piece caps finger tight. 3. Process jars in water bath canner 10 minutes (adjust for altitude). …

Peach Raspberry Jam

Peach Raspberry Jam
This is the prettiest jam you'll ever eat! It just makes me want to smile when I look at it
Provided by: momee4five
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 36 servings
Number of ingredients: 6
  • 1 cup Pureed Raspberries
  • 3 cups Pureed Peaches
  • 7-½ cups Sugar
  • 2 Tablespoons Lemon Juice
  • 1 package Pectin
  • 1 Tablespoon Butter
How to cook:
  1. Puree the raspberries and peaches (I usually do them separately so that I know I have enough of each fruit, and exactness is key with this jam) to the consistency you like. Less if you want it chunky, more if you want it smooth.
  2. Add the fruit, sugar and lemon juice to a large pot and stir to combine. Cook over medium-low heat until it starts to boil, stirring constantly (burnt jam smells nasty, just trust me). If you find your jam is foaming a lot, a little butter will help reduce the foam.
  3. When the jam comes to a nice rolling boil, add the pectin according to package instructions (mine says add pectin and boil for one minute). Remove from heat then ladle into hot jars, add the lid and process for your altitude, etc.
  4. Enjoy!
Notes: 10 Peach Jam Recipes to Make at Home, Peach Jam with Amaretto Liqueur. Credit: Sharon K Schumann. View Recipe. Make this boozy jam with just five easy-to-find ingredients: fresh …

Peach and Raspberry Jam

Peach and Raspberry Jam
With so much fruit available in the summer making my Peach and Raspberry Jam is the greatest way to savouring it for future months.
Provided by: Sisley White
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American,British,International
Number of ingredients: 5
  • 1 kg peaches (cut up in to chunks without stones – I used 3 punnets)
  • 1 punnet of raspberries (about 150g/200g)
  • 2 lemons
  • 4 tablespoons of water
  • 800 g preserving sugar
  • Calories: 200 kcal
  • Serving Size: 1 serving
How to cook:
  1. Place a plate in the freezer
  2. Put the peaches, lemon juice, water and raspberries in to the jam pan or saucepan.
  3. Cook gently for 15 minutes until the fruit is soft and mushy.
  4. Add the sugar, stir gently until the sugar has dissolved.
  5. Put the pan back on the heat and boil for 15 minutes.
  6. Take the plate out of the freezer and put a few drops of the jam on.
  7. Leave it for a few seconds and gently push the jam to see if it wrinkles. If it doesn’t wrinkle boil for another 5 minutes.
  8. Using a funnel pour the jam into sterilised jars. Make sure the jars are warm otherwise the hot fruit may shatter them.
Notes: Delicious Raspberry Peach Jam Recipe, Add fruit pectin, and stir to dissolve. Add the butter now if you’re using it. The purpose of the butter is to help keep the jam from developing a foam. It’s …
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