Peach Raspberry Jam – Jammin’ in the Kitchen

~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

Ingredients:

  • 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
  1. Boil peached for 1 minute, put into cold water, peel. Pit and chop.
  2. Puree peaches and raspberries. NOTE: if you are making jelly strain through a sieve to remove seeds and other bits.
  3. Pour into a pan and add sugar. Stir until sugar is dissolved.
  4. Stir pectin into fruit mixture. I like to gently whisk in the pectin so it dissolves well.
  5. Bring to rolling boil for exactly 1 minute, stirring constantly.
  6. 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.
  7. Ladle into sterilized jars.
  8. Place jars in rack in canner willed with boiling water Cover and gently boil for 10 minutes.
  9. Remove from water and invert jars  for 5 minutes.
  10. Turn right-side up, you should hear the seal pop.
  11. 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?

Raspberry Curd But Not Whey

~Spending the entire day in a hot kitchen on my feet is not for me! Therefore, when canning it is only on a small scale. None of this all day canning a box full of fruit or vegetables for me. I don’t have the patience especially in this heat. Not to mention it’s just two of us now. Hubs brought home another 6 pack of raspberries from Costco so I decided it was time to try Raspberry Curd. My type of canning can be done in about an hour or less and doesn’t require that huge canner pot that Barb has, an 8 quart pan or soup pot will do. Also, I sterilize using my mom’s tip: Put jars in microwave for 3 minutes. The idea of using my Raspberry Curd on a muffin photo shoot this morning flew out the window when I broke the  1/2 jar of curd. 8-( This recipe makes 2 1/2 jars. I gave one jar to Barb. I’m saving the second jar for the winter when I’ll need hot tea and to eat something slathered in Raspberry Curd. So….

Raspberry Curd

Ingredients:

  • 1 cup raspberries, blended with seeds removed
  • 2 Tablespoons lemon juice, fresh squeezed
  • 1/4 cup sugar
  • 3 large eggs
  • 1/4 cup butter – cold and cut into pieces

Instructions:

  • Blend the raspberries and push through sieve to remove seeds. Put into saucepan
  • Briskly whisk the 3 eggs together and add to saucepan. Mix.
  • Add the lemon juice and sugar.  Whisk together well.
  • Stirring constantly, cook on medium heat until mixture starts to boil, usually around 5 – 6 minutes.  Curd should be thick at this stage.
  • Turn off heat and briskly beat in the butter.
  • Pour into small, sterilized canning jars. NOTE: Curl’s wrote a good explanation for sterilizing. Our mom gave the hint to wash jars and place in microwave for 3 minutes. I used this method of sterilization.
  • Place in canner with boiling water and cook for 10 minutes. NOTE: See Curl’s canning pictures and explanation for better details.
  • Take out of canner and place upside down for 5 minutes.
  • Turn right-side up and you should hear the pop of the lids sealing.

Makes approximately 2 1/2 cups. I didn’t can the 1/2 cup, I left it out for us to eat immediately when cooled. YUM!