Free Recipe Raspberry Peach Jam
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Raspberry Peach Jam Recipe
3 c Peeled crushed fresh peaches
-(I blanch to slip out of
-skins, and you can figure
-about a pound per cup)
1-1/2 c Raspberries (if you can t
-get fresh use 1 bag of
-frozen berries, uncrushed,
-no juice)
1 pk (1.75 oz) of fruit pectin
6 c Sugar
Raspberry Peach Jam Preparation
In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam you know the importance of when to add what) Bring to a boil over high heat and stir constantly. Quickly add premeasured sugar and bring back up to a full rolling boil stirring constantly. (This recipe said cook 1 more minute, but my first batch didn”t set well enough, so I boiled till 210 on a candy thermometer, 10 degrees under jelly temp.) Remove from heat and skim off foam, (adding 1 T butter as it boils will reduce foaming) Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4 head space. Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 minutes. Invert and leave for 24 hours for a good seal. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Babygoil@aol.com on Aug 1, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Raspberry Peach Jam?
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