Tuesday, October 18, 2011

Raspberry Peach Jam

I have always loved raspberry jam. Strawberry is OK, but if I have a choice I will choose raspberry without hesitation. Peach has always been eh in my book so I've never actually made a whole batch of peach jam. I like it if someone else gives it to me, like my mother in law, but I never do it on my own.

A few weeks ago I had a few peaches that weren't really enough to do much of anything else and I was completely peached out on the treat front so I decided to do a raspberry peach jam combo. I'd talked about it with my neighbor and hers turned out so good I needed some of my own. Of course, I made this decision late at night without any prior planning or actual fresh raspberries so I had to improvise a little. Necessity is the mother of invention and all that jazz...

I couldn't find any pectin in my pantry, I had a bag of raspberries that was a little freezer burned and a few peaches. Throw in a some sugar, a box of raspberry Jello and see what happens! It was jam magic I tell ya. Seriously. Magic. Yum. Can I eat this stuff with a spoon...wait, I did that. It is good on toast, would make fabulous syrup or ice cream topping and is good just straight. :) An added bonus is the easy. I did it again the next week and used frozen peaches given to me by a friend and it worked like a charm. I may never make straight raspberry jam again. I have a bag of strawberries that are going to be the next peach ___ combination. Maybe this week. Or the next. Or sometime in December. You know, when I have a spare minute.

Raspberry Peach Jam
3 pints

5 c. white sugar
4 c. peaches; peeled and sliced
1 10 oz pkg raspberries (fresh would also work)
1 small box raspberry Jello

Combine peaches and berries in food processor and pulse until chopped. (I like it fairly smooth but if you wanted chunks you could just put them in your pot and mash them with a potato masher while you cooked it.)

In a large heavy pot combine fruit and sugar. Bring mixture to a steady boil. Stir constantly to avoid scorching and cook for 25 minutes until mixture is medium thick. Remove pan from heat and add Jello. Stir well until Jello dissolves. Pour into pint jars. Cover with parafin or process in hot water bath for 10 minutes.

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