Blushing Peach Jam
A decadent blend of peaches and raspberries with just a hint of almond ... oh my! This is the jam you will want in the middle of winter. So easy to make and preserve so that you can enjoy it many, many months from now. Or ... Holiday Gifts!
- 2 cups peaches peeled, pitted, and crushed
- 2 cups red raspberries crushed
- 1/4 cup lemon juice
- 7 cups granulated white sugar
- 1 6-oz. liquid fruit pectin
- few drops almond extract
Sterilze jars and lids in boiling water or dishwasher on hottest "sterlize" setting.
In the meantime, to the peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries.
Add the remaining 2 tablespoons lemon juice to the raspberries.
Combine peaches and raspberries with sugar in a heavy saucepan. Mix well and bring to a boil. Boil hard for 1 minute.
Remove from heat and add pectin. Stir and skim; add a few drops of almond extract.
Pour into hot jars leaving 1/4-inch headspace.
Process in boiling bath for 10 minutes. Yield: 4 half-pint jars jam.
Serving: 1tblspn | Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 11mg | Fiber: 1g | Sugar: 23g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg