Thursday, October 2, 2008

Peach-Raspberry jam

I have not tried out this recipe yet but I have it on good authority (thanks Missy!) that it's excellent. A co-worker of Joe's gave us a big box of peaches and I've been saving our raspberries in the freezer. This is what I have planned for today.

Peach Raspberry Jam...
7 cups blended peaches
2 packages frozen raspberries thawed and blended (3 1/2 cups)
10 cups sugar
2 small packages raspberry Jell-O

Peel and slice peaches, tossing them in lemon juice or Fruit Fresh to keep them from browning. Blend in a food processor or with a potato masher. Combine first three ingredients in a thick-bottomed pot. Cook on low stirring often. Bring to a boil and cook for 20 minutes.

Skim foam. Remove from heat. Add Jell-O and stir until dissolved. Ladle into jam jars (a jar funnel will keep the jar mouth clean). Fit on clean, hot lids and rings. Process in a water bath canner for 10 minutes to preserve. Let sit in a draft-free place without bumping them until cool (about 12 hours). Check to make sure all lids are sealed down tight. Store in a cool dry place for up to 18 months.

1 comment:

Missy Jurgens said...

I hope it turned out well! I love the applesauce ideas too!