Description
A delightful jam bursting with juicy raspberries and peaches, perfect for summer breakfasts.
Ingredients
Scale
- 4 cups fresh raspberries
- 3 cups fresh peaches, peeled and diced
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare your fruits: Start by washing the raspberries gently under cold water. Pat them dry with a clean towel. For the peaches, peel them (you can blanch them to make peeling easier) and dice them into small chunks. Set them aside in a large mixing bowl.
- Mix and macerate: In the bowl with your raspberries and peaches, add the sugar and lemon juice. Stir to coat the fruit. Let this sit for 20–30 minutes to draw out the juices.
- Cook it up: Transfer the fruit mixture into a large saucepan. Over medium heat, bring it to a gentle boil, stirring frequently. Once bubbling, reduce to a simmer and add the pectin, stirring until dissolved.
- Get it bubbling: Increase the heat back to high, bringing everything to a rolling boil. Keep stirring and let it boil for about 5–10 minutes until it reaches your desired thickness.
- Taste test: Let a spoonful cool briefly and give it a taste. Adjust sweetness or add more lemon juice if desired.
- Jar it up: Remove from heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Seal and store: Process the jars in a boiling water bath for about 10 minutes if storing long-term. Otherwise, let your jam cool to room temperature before sealing.
Notes
For best flavor, use ripe peaches. Feel free to experiment with different fruits or flavors!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: jam, raspberry, peach, summer, canning, condiment