Come home to a hearty but low-carb salad after spending the day slowly cooking the steak!
| Prep Time: | 30 mins |
| Cook Time: | 41 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs 11 mins |
| Servings: | 120 |
| Yield: | 10 12-ounce jam jars |
Ingredients
- 7 pounds fresh peaches
- 10 cups white sugar
- 5 cups fresh raspberries
- ⅓ cup lemon juice
- 1 (6 fluid ounce) container liquid pectin (such as CERTO®)
- 3 tablespoons powdered pectin
Instructions
- 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).
Reviews
Using the exact recipe, the taste was wonderful- but it did not jell on the first attempt and that creates the emotionally painful opening, throwing away new lids, recooking everything down, etc. That can be kind of expensive and certainly wastes a lot of time. I tried next time with lemon juice and powdered pectin, which set it up wonderfully (use the 8 tsp of sugar-free pectin and 1/2 cup of sugar, 1/2 cup of water, with 4 Tbsp of lemon juice if you must redo).
Tasty but jam did not set for me.
Great flavor but the raspberry definitely overpowered the peach which I found somewhat disappointing. If I were to make it again I would definitely cut down on the raspberries and up the peaches. The consistency was a little looser than I was expecting but still firm enough to not be soupy.
Delicious jam recipe! I made this exactly as the recipe stated and it turned out wonderful. If you want your peaches broke down more boil them separately for a while before adding the rest of the ingredients.
This is a BIG recipe. There’s a lot of fruit and sugar so use a BIG pot! Also make sure you have plenty of jars, lids and rings ready. This recipe made 6 pints and 10 half-pints for me.