Enjoy this classic combination in a jam made with the best fresh peaches and raspberries you can find.
- Portion size 250 servings
- Credits : Canadian Living Magazine: July 2008
- 4 cups sliced peeled peaches
- 4 cups raspberries
- 1 tablespoon lemon juice
- 1 pkg light fruit pectin crystals
- 3 1/2 cups granulated sugar
MethodIn large Dutch oven and using potato masher, mash peaches to make 3 cups (750 mL).
In separate bowl, mash raspberries to make 2 cups (500 mL); add to peaches. Add lemon juice.
Mix pectin with 1/4 cup (50 mL) of the sugar; stir into peach mixture. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein 0 g
- Calories 26.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
- Vitamin C 2.0