ahistory
Jul 10, 2007, 12:23 am
This is a simple recipe my grandma gave me. It produces a jam that looks very unassuming but is packed with hidden flavor. I have never found someone who didn't like it.
Often white raspberries aren't available in quantity when the white peaches become ripe in so you can substitute regular red raspberries though you will end up with red jam. If you plan ahead you can freeze the white ones in season and use them when the peaches ripen.
4 cups peaches, peeled, pitted and processed (you can dice the peaches if you like your jam chunky)
2 1/2 cups white/yellow raspberries
3 tablespoons lemon juice
6 cups of sugar
If you have a large pot you can double the recipe like I do.
Mix all ingredients and cook over low stirring frequently, until bubbly. Usually 20-30 minutes. Pour hot jam into sterilized jars. Wipe off the rims of the jars, place on caps and tighten. Invert can for 10 minutes to seal.
The last bit is a shortcut I use when canning jam. If you plan to store it for several years you may want to water bath seal the jars instead.
Often white raspberries aren't available in quantity when the white peaches become ripe in so you can substitute regular red raspberries though you will end up with red jam. If you plan ahead you can freeze the white ones in season and use them when the peaches ripen.
4 cups peaches, peeled, pitted and processed (you can dice the peaches if you like your jam chunky)
2 1/2 cups white/yellow raspberries
3 tablespoons lemon juice
6 cups of sugar
If you have a large pot you can double the recipe like I do.
Mix all ingredients and cook over low stirring frequently, until bubbly. Usually 20-30 minutes. Pour hot jam into sterilized jars. Wipe off the rims of the jars, place on caps and tighten. Invert can for 10 minutes to seal.
The last bit is a shortcut I use when canning jam. If you plan to store it for several years you may want to water bath seal the jars instead.