Raspberry Peach Jam Food

RASPBERRY PEACH JAM

Steps:

• Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
• Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
• Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

RASPBERRY PEACH JAM

Steps:

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

RASPBERRY PEACH JAM

Steps:

• In a 8-quart saucepan, cook the raspberries and peaches over low to medium heat until soft. Lightly mash the fruit with a potato masher.
• Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
• In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the fruit. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly.
• Turn the heat on low to medium. Skim foam if necessary. Ladle hot jam into the hot jars, leaving ½ inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.
• Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place for up to 18 months.

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

PEACH RASPBERRY JAM

Steps:

• Gather the ingredients.
• Prepare fruit, work area, jars, lids, and canner .
• Combine puree and chopped peaches in a large, deep stainless steel or enamel-lined kettle. Stir in lemon juice, fruit fresh, and powdered pectin. Stir to blend and let stand for 10 minutes.
• Bring fruit mixture to a full rolling boil over high heat. Let mixture boil for 1 minute. Add sugar, then butter. Stir to blend and bring back to a full rolling boil. Continue boiling for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.
• Remove jars from hot water and fill, leaving 1/2-inch headspace. Wipe rims with a hot damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars and place into hot canning water and lower rack. Add more hot water, if necessary, to bring water to at least 1 inch over tops of jars. Cover canner and bring to a boil. Reduce heat to a gentle but steady boil and continue boiling for 10 minutes.
• Turn off heat, remove ​cover, and let jars stand in water for 5 minutes. Remove jars to cool. Do not tip or turn jars.

RASPBERRY PEACH JAM

Steps:

• Put mashed peaches, sugar and raspberries in a large kettle.
• Stir over high heat and boil for 15 minutes.
• Take off heat and add Jello. Put back on heat and boil on high for one minute.
• Put jam in prepared bottles and process in water bath for 10 minutes.

CERTO® RASPBERRY-PEACH JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush raspberries thoroughly, one layer at a time. Sieve half of the pulp to remove some seeds. Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure 2 cups prepared peaches into saucepot with raspberries; mix well. Stir in lemon juice.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PEACH RASPBERRY JAM

Steps:

• Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. , Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

SURE.JELL® RASPBERRY-PEACH JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush raspberries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into saucepot with raspberries; stir until well blended. Add lemon juice; mix well.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

PEACH RASPBERRY JAM

Steps:

• Sanitize the jars and lids. Leave the jars in the hot water until ready to fill.
• Use a potato masher to mash the peaches, keeping some chunky and not finely pureed.
• Combine the fruits, apple juice and lime juice in a 6 quart saucepan. Gradually stir in the pectin while stirring with the spatula. Bring to a rolling boil, that cannot be stirred down, over high heat, stirring constantly.
• Add the sugar and stir thoroughly. Return the mixture to a rolling boil and boil hard for 2-3 minutes.
• When you lift your spatula you will see that the juices are starting to set, but still able to drip. If it thickens too quicklly, add a touch more apple juice.
• Remove from heat, pour the jam into a pourable 2 quart measuring cup. Stir slowly and gently for 5 minutes to help ensure the fruit is distributed evenly. Use your skimmer to skim any foam off the top. Lift the spatula from the jam again to see if it is setting, it should be setting somewhat, but still pourable.
• Remove the sterilized jars onto a clean kitchen towel.
• Fill the hot jars with the hot jam. Leave 1/4-inch of headspace at the top of the jar. Wipe the rim of the jar with a clean towel.
• Place the hot lids onto the jars. Apply the band and tighten. Place the jars back in the hot water using the jar lifter. . Make sure the jars are completely covered with the water. Cover the pot and bring the water to a boil for 10 minutes (adjusting for altitude).
• Remove the jars and allow to cool on a towel.