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Peach-Raspberry Jam

chef.pierre's picture
Ingredients
  Frozen raspberries 15 Ounce
  Ripe peaches 2 Pound
  Sugar 6 Cup (96 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Liquid pectin 6 Ounce
Directions

Thaw berries according to package directions.
Peel, pit and crush peaches.
Measure thawed berries, and add enough crushed peaches to make 4 cups fruit.
Place in kettle; add sugar and lemon juice, mixing thoroughly.
Bring to full rolling boil over high heat, and boil hard 1 minute, stirring constantly.
Remove from heat, and add pectin, stirring vigorously.
Stir and skim alternately about 5 minutes.
Ladle quickly into hot sterilized glasses; cover with melted paraffin.
Makes about 10 medium jars.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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4.05
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5183 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 0.17 g0.86%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3.6 mg0.2%

Total Carbohydrates 1350 g450%

Dietary Fiber 44.8 g179%

Sugars 1294.7 g

Protein 15 g29.1%

Vitamin A 59.4% Vitamin C 146.6%

Calcium 7.1% Iron 13.4%

*Based on a 2000 Calorie diet

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Peach-Raspberry Jam Recipe