I love homemade jam. I remember visiting my Oma (my mom’s mom) when I was a kid, and she always seemed to have lots of it on hand. She also always made her own homemade bread or rolls, and encouraged us to eat lots of it, which made the experience of visiting her that much more heavenly.
In the past, I’ve shared recipes on here for strawberry marmalade and various types of homemade apple butter, and today I’m excited to share a new recipe because, well, making jam is fun. And I hope you’ll join me in making it because it’s probably going to be a bonding experience. Kind of like making sourdough. (If you know what I mean by that, you know. Sourdough and its foibles binds people together in a strange and frustrating way). Except that jam is way more forgiving than sourdough. WAY more forgiving.
This recipe can be canned (as outline in the recipe below), or you can actually just throw it in small sealed containers and stick them in the freezer. Oma always seemed to keep her jam that way, even though she canned many things, and honestly it’s pretty much the simplest way to go.
Keep reading for the recipe!
Peach Raspberry Jam
This recipe is thick, delicious, and easy to make.
Ingredients
- 4 cups peaches washed, peeled and chopped
- 1 cup raspberries washed
- 1/4 cup water
- 1 lemon juiced
- 1 pkg pectin crystals
- 3 cups sugar
Instructions
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Wash the jars and lids, and place the jars on a clean cookie sheet in a 200 degree (farenheit) oven. Set the rubber seals into a small saucepan, cover with water, and simmer for 10 minutes. Set the rims aside.
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Prepare the fruit, and add to a medium-large saucepan with 1/4 cup water. Bring to a boil, and cook until the fruit is very soft. Stir in the lemon juice.
Note: If you like, you can puree the fruit at this stage if you like your jam to be more smooth; I pulsed mine a few times, leaving a few chunks of fruit intact.
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Add the pectin; stir until dissolved, and cook for 3-5 minutes.
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Add all of the sugar and bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute. Remove from heat, and skim off the foam if desired.
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Using a canning funnel, ladel the hot jam into hot jars from the oven. Immediately after you fill each jar, make sure the rim is clean and set a hot rubber seal on top of the jar (using tongs so that you don't burn yourself). Screw on the lid rim and set your filled jars aside to seal.
Important: Do not disturb the jars while they are sealing or touch the lids. You will hear a "pop" sound when the jars have sealed, and the center of the lid should be indented. If your jars cool and have not sealed (i.e., you can push the lid in and make it pop yourself), those jars must be stored in the fridge and used first. Make sure to leave the jars at least 1 hour before checking the seals.
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Store sealed jars in a cupboard or pantry. Properaly sealed jams will keep for years! Refrigerate after opening.
Tip: My Oma used to say that the longer you cook the jam after you add the sugar, the darker the colour will get. So if you want to go for that bright, gemstone quality colour, make sure you don’t overcook it!
I hope you enjoy this recipe! It’s a great way to put those seasonal summer fruits to great use.
Thanks for stopping in, and I’ll be back soon!
Naomi
[…] created this recipe after making a batch of Peach Raspberry Jam because I had a ton of peach peels leftover and I couldn’t quite bring myself to throw them […]