The mixture of peaches and raspberries is a well loved flavour combination and in a jam they are simply divine. When I ran my preserve business I really wanted to put this on my product list but after several hours pondering over the ingredient costs on his spreadsheets, my accountant AKA my husband decided it wasn’t going to be “commercially viable”.
Make sure your peaches are just on the point of ripeness, you don’t want them too hard and you don’t want them to be on the verge of turning to a juicy pulp puree either.
This jar was supposed to be full, but someone got their spoon into it before I could take the photo
Makes 1kg (approx four 227g jars)
600g peaches
500g raspberries
Juice of ½ a lemon
750g organic cane sugar or unrefined granulated sugar
Water
1. Blanch the peaches whole in boiling water for 30 seconds. Remove from the water with a slotted spoon and peel off the skin. Reserve 75ml of the water.
2. Cut the peaches in half and remove the stones. Chop the peach flesh into small cubes.
3. Put the chopped peaches and raspberries in a large pan with the lemon juice, 75 ml of water and cook for 10 minutes.
4. Add the sugar and stir. Keep on a low heat for 10-15 minutes stirring regularly until the sugar has dissolved.
5. Bring to boil and boil rapidly for approximately 10 minutes or until setting point is reached (105°C)
6. Remove any scum from top of pan with a slotted spoon.
7. Ladle into warmed, sterilised jars and seal.
Always remember to recheck and tighten your lids once the jars have cooled down after a few hours.
For information on preparing your jars, testing for setting point and other jam making advice go to my Preserving Tips page.
