So today while I was browsing some Taste of Home recipes, I came across a great and easy recipe for Raspberry Peach jam. The ingredients were simple and so was the process, so I figured I would surprise my mom with this jam that featured her two favorite fruits. Here is the original link. While normally I try to tweak recipes a bit, jam recipes are touchy, so I literally followed the recipe and I'm so glad I did. This might be the best jam ever!!! It's so good, I think I'm going to use it on vanilla ice cream instead of toast. Yummm!
If you're leary about canning, this is a good recipe to try it on. So put your fears behind you and try this recipe, you'll be so happy you did.
Here is a link to the national home preserving website for information on water bath canning. However, I'll give you some of my tips and tricks , especially for this recipe.
1. Use little jelly jars and you can water bath them in a large pot, so you don't need any special equipment. Pick a large pot that fits all your jelly jars. This makes between 4-6 little jelly jars, so use a pot that fits the jars in fairly tightly, so they won't tip over.
2. Make sure that the pot is deep enough. You want about an inch or two of water over the top of the jelly jars. Remember,there will be hot water in the pot, so a snug fit for the jars.
3. Have great tongs. Since the water in the canner will be hot, you need a way to get the hot jelly jars into the hot water. Get good tongs!
4. Boil gently for the allotted time. In a real canner, there is a metal frame that holds the jars up off the bottom. In this set up, if it boils too hard they will bump against the bottom and could crack. Boil gently.
5. Only make one batch at a time! It will not set up right if you try to double it!!
6. This sugar mixture will burn you badly! Always cook with shoes on and handle everything CAREFULLY!!
Here is the recipe:
2 2/3 cups peeled, diced peaches
1 1/2 cups raspberries
3 cups of white sugar
1 1/2 teaspoons of lemon juice
4 - 6 little jelly jars, lids and bands
Hot pads
Tongs
Giant pot
Skillet
Metal funnel
Metal scoop
In a large sauce pan, combine the peaches, raspberries, lemon juice, and sugar. Over low heat, let the sugar dissolve, about 10 minutes. Then turn the heat to medium and bring to a roiling boil (when you stir the boil doesn't stop). Boil for 15 minutes.
In the meantime, get your "canner" ready and bring the water to a boil. Also, get your hot jars ready. Use a skillet and about 2 to 3 inches of water, put the jars in the skillet and water, mouth down, along with the lids. The bands, do not need to be heated. To tell when the jars are ready, touch the bottom of the jars with your fingers quickly. If it is hot to the touch, your jars are ready to use.
After the raspberry and peach mixture boils, bring out a hot jar and place it on a hot pad. Use the metal spoon to pour the jam mixture into the jar, leaving 1/4 inch of space. Take a butter knife and insert it down the inside of the jar to make sure there are no air bubbles. Wipe the rim off with a damp paper towel. Be careful, its HOT! Take the lid out of the hot water and place it on the jar. Hand tighten the band down and set aside on a hot pad. Repeat until you're done.
To hot water bath, take the tongs and gently lift the jelly (on a hot pad) over to the pot of water. Gently set down the jelly in the water. Repeat until all the jars are in the hot water bath. Bring the water back to a gentle boil and boil for 15 minutes, checking occasionally to make sure it's not boiling too hard. You can use a lid to keep the temperature consistent.
After the 15 minutes are up, gently grab the jelly jars and immediately place them on the hot pad. As they cool, you will hear a "pop". That pop is the sweet sound of success! Congratulations on your delicious jam!
3. Have great tongs. Since the water in the canner will be hot, you need a way to get the hot jelly jars into the hot water. Get good tongs!
4. Boil gently for the allotted time. In a real canner, there is a metal frame that holds the jars up off the bottom. In this set up, if it boils too hard they will bump against the bottom and could crack. Boil gently.
5. Only make one batch at a time! It will not set up right if you try to double it!!
6. This sugar mixture will burn you badly! Always cook with shoes on and handle everything CAREFULLY!!
Here is the recipe:
2 2/3 cups peeled, diced peaches
1 1/2 cups raspberries
3 cups of white sugar
1 1/2 teaspoons of lemon juice
4 - 6 little jelly jars, lids and bands
Hot pads
Tongs
Giant pot
Skillet
Metal funnel
Metal scoop
In a large sauce pan, combine the peaches, raspberries, lemon juice, and sugar. Over low heat, let the sugar dissolve, about 10 minutes. Then turn the heat to medium and bring to a roiling boil (when you stir the boil doesn't stop). Boil for 15 minutes.
In the meantime, get your "canner" ready and bring the water to a boil. Also, get your hot jars ready. Use a skillet and about 2 to 3 inches of water, put the jars in the skillet and water, mouth down, along with the lids. The bands, do not need to be heated. To tell when the jars are ready, touch the bottom of the jars with your fingers quickly. If it is hot to the touch, your jars are ready to use.
After the raspberry and peach mixture boils, bring out a hot jar and place it on a hot pad. Use the metal spoon to pour the jam mixture into the jar, leaving 1/4 inch of space. Take a butter knife and insert it down the inside of the jar to make sure there are no air bubbles. Wipe the rim off with a damp paper towel. Be careful, its HOT! Take the lid out of the hot water and place it on the jar. Hand tighten the band down and set aside on a hot pad. Repeat until you're done.
To hot water bath, take the tongs and gently lift the jelly (on a hot pad) over to the pot of water. Gently set down the jelly in the water. Repeat until all the jars are in the hot water bath. Bring the water back to a gentle boil and boil for 15 minutes, checking occasionally to make sure it's not boiling too hard. You can use a lid to keep the temperature consistent.
After the 15 minutes are up, gently grab the jelly jars and immediately place them on the hot pad. As they cool, you will hear a "pop". That pop is the sweet sound of success! Congratulations on your delicious jam!
