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Raspberry Peach Jam

There is nothing I would not do for those who are really my friends. I have no notion of loving people by halves, it is not my nature.”
― Jane Austen, Northanger Abbey

Many moons ago before children, I lived in an apartment in a historic district. I loved living right off the main street and I loved my apartment! One day my dear friend Laura and I got together in my tiny apartment kitchen and made Spiced Peach Jam! That was the best jam ever and it made the best Christmas gifts!
Now each time I make or find a peach recipe, I’m taken back to that beautiful time with one of my oldest dearest friends! A few years ago as a gift for Christmas Laura gave me jars of canned peaches she had done! It truly was one of the best gifts, it brought back those wonderful memories!
Well I recently found this recipe and Laura and I tried to find a time to get together to make it but sadly life got in the way. I thought of my dear friend and our beautiful memories while I made this!
The original recipe was from Taste of Home. I re worked the process and lowered the sugar. It is very delicious and you truly don’t miss the sugar! It was also super simple and quick to make. Give it a try, it will put a smile on your face! ENJOY!
Debbi K.

Raspberry Peach Jam (adapted from Taste of Home)

2 2/3 cups chopped peeled peaches

1 1/2 crushed raspberries (I measure the berries, wash and push through a fine sieve to only use the juice, this gives you a jam with no seeds)

1 1/4 cups sugar

1 TBSP lemon juice

Combine all ingredients in a large saucepan. Cook over low heat, stirring until sugar has dissolved and is bubbly, about 8 to 10 minutes. Bring up to a full boil (rolling); boil 15 minutes, stirring constantly. Remove from the heat and skim off foam. Ladle hot jam carefully into small canning jars (I used 5) Leave 1/4 inch head space, remove the air bubbles, make sure the rims of your jars are clean. Add the lids on and Process for 15 minutes in boiling water.
For canning, your jars need to be cleaned and placed in a 200 degree oven until your are ready. I put my rings and lids in boiling water until I am ready. There are newer canning rules, to be safe, follow the rules from your canning jars.
It can also be made and just placed in a bowl in the refrigerator for about 2 weeks.
Makes a great peanut butter and jelly sandwich!
raspberry peach jam2 raspberry peach jam 3
Posted by Debbi on Aug 23, 2016
Comfort Foods, FUN, Gatherings, Summer • Comment feed RSS 2.0 - Read this post
• 2 Comments

2 Responses to “Raspberry Peach Jam”

  1. Laura says:
    August 23, 2016 at 9:20 am

    Debbi, cannot wait to try! Canning with you is one of my most treasured memories from our early days! And, just like you said, you are always in my memories anytime I can. Thanks for sharing this recipe and especially the wonderful trip down memory lane…Love You!

    Reply

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