Blushing Peach Jam
My husband, son and I live on 10 acres where we tend a large garden and acres of pumpkins. We love this jam so much we're going to start growing raspberries, too.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 7 cups sugar
- 1/8 teaspoon almond extract
- 2 pouches liquid fruit pectin 3 ounces each
- 2 cups peaches crushed peeled
- 2 cups red raspberries crushed
- 1/4 cup bottled lemon juice
- Carbohydrate 77.1388125 g
- Cholesterol 0 mg
- Fat 2.849315 g
- Fiber 23.49 g
- Protein 7.502315 g
- Saturated Fat 0.1417925 g
- Serving Size 1 1 Recipe (1755g)
- Sodium 390683.148372891 mg
- Sugar 53.6488125 g
- Trans Fat 0.862509 g
- Calories 324 calories
In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints. Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
