~With 3 peaches and about 1 1/2 cups of raspberries quickly reaching their “eat by” date it was time to find a use for both. Perfect choice, another small canning recipe. I like small recipes so I can be done in about an hour!
Peach Raspberry Jam
- 3 peaches, peeled, pitted and chopped
- 1 1/2 cups raspberries, washed
- 1 tablespoon lemon juice
- 4 cups sugar
- 1 (1-3/4oz) package powdered fruit pectin
- Boil peached for 1 minute, put into cold water, peel. Pit and chop.
- Puree peaches and raspberries. NOTE: if you are making jelly strain through a sieve to remove seeds and other bits.
- Pour into a pan and add sugar. Stir until sugar is dissolved.
- Stir pectin into fruit mixture. I like to gently whisk in the pectin so it dissolves well.
- Bring to rolling boil for exactly 1 minute, stirring constantly.
- Remove from heat and skim off foam. NOTE: you can always add about 1/2 teaspoon of butter or oleo to reduce foaming. I don’t want this oil in my jams and jellies.
- Ladle into sterilized jars.
- Place jars in rack in canner willed with boiling water Cover and gently boil for 10 minutes.
- Remove from water and invert jars for 5 minutes.
- Turn right-side up, you should hear the seal pop.
- Cool for at least 24 hours.
Makes approximately: 5 cups or 2 1/1 pints.
A question was asked why I invert the jars. I could go into an entire physics explanation, air,metal, etc, but the simple one is the hot jam will help with the seal, keeping out any air, air pressure outside of the jar is higher that inside, the jam against the seal insures air won’t enter. Turning it right-side up, the cold air outside of the jar exerts more pressure than the hot air inside of the jar so it forces the lid down. POP! Jar is sealed. I know some people leave upside down for 24 hours, but they’re missing the point of the two different air pressures. BTW -that’s why straws work: lower the air pressure in your mouth by sucking in. Air pressure on the liquid pushes it up into the straw and your mouth. 😎 Aren’t you glad you read this far?