Canning Lesson: Raspberry-Peach Jam

My friend, Sharon, invited me over for a canning lesson. My mom and grandmothers can each summer, but I’ve never been involved in the actual canning process–just the fruit and veggie preparation side of the operation.

During my lesson with Sharon we canned some Raspberry-Peach jam using her scrumptious recipe.

Sharon Z’s Raspberry-Peach Jam

1 (10-12 oz) package frozen red raspberries, thawed (should equal 1/2 c berries and 1/2 c plus a little of berry juice)
2 lbs firm, ripe peaches, peeled, pitted and chopped (about 6 medium peaches)
1/4 c fresh lemon juice
1/4 tsp unsalted butter
6 c sugar
3 oz liquid fruit pectin

Put raspberries and juice in 1 quart measuring cup. Add enough peaches to make 4 cups of fruit. Place fruit mixture in a large saucepan and add lemon juice, butter, and sugar. Mix well.

Place over high heat. Bring to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly stir in fruit pectin. Stir and skim for 5 minutes to cool slightly and to prevent floating fruit.

Ladle quickly into hot, sterilized bottles, leaving 1/4 inch head space. Wipe off any specks of jam from rim of each bottle. Put on lids and bands and process in water bath for 10 minutes. Carefully remove the jars from the hot water bath and listen for the lids (a.k.a. “seals”) to POP! to confirm the sealing.

Yields: 8 half pint jars

Sharon’s Tips & Notes:

  1. Microwave lemons for 30-35 seconds and then roll on counter before squeezing the juice. This maximizes the juice extraction.
  2. Boil peaches with peel on for 1 minute then immediately transfer peaches into an ice cold water bath to stop the cooking process. This makes the peaches easier to peel and will minimize the amount of fruit that is removed when peeling. Boiling the peaches also cleans them.
  3. The lids or seals can only be used once for canning.
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8 Responses

  1. My mouth is watering! I’m wondering if this would work as freezer jam? My kids now won’t eat cooked jam after my freezer jam escapades this summer.

  2. Julia, it might work. I can’t really think of a reason why it wouldn’t. If you try it, let me know how it works out. This recipe is so yummy! Apparently, Sharon and her mom operated a gourmet jam business for awhile, so she knows her stuff.

  3. I’ve been passing the link to this recipe around (as well as many others on your YUMMY blog). The taste of this jam is delish. The raspberry and peach are so complimentary. It’s a new fav.

  4. I’m so glad you tried and liked this recipe, Becky! I’ll let Sharon know that you’re a fan, too! 🙂

  5. I just finished making this jam and it is wonderful! Thanks for sharing the recipe, it’s a new favorite!

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