Peach and Raspberry Jam

July 11, 2013Sew White

Peach and Raspberry Jam

Sew White peach and raspberry jam 2

The recipe was very simple. This is my edited version.

Ingredients

1kg peaches (cut up in to chunks without stones – I used 3 punnets)
1 punnet of raspberries (about 150g/200g)
2 lemons
4 tablespoons of water
800g preserving sugar

-Place a plate in the freezer
-Put the peaches, lemon juice, water and raspberries in to the jam pan or saucepan.
-Cook gently for 15 minutes until the fruit is soft and mushy.
-Add the sugar, stir gently until the sugar has dissolved.
-Put the pan back on the heat and boil for 15 minutes.
-Take the plate out of the freezer and put a few drops of the jam on.
-Leave it for a few seconds and gently push the jam to see if it wrinkles. If it doesn’t wrinkle boil for another 5 minutes.
-Using a funnel pour the jam into sterilised jars. Make sure the jars are warm otherwise the hot fruit may shatter them.

Sew White peach and raspberry jam 1

Preserving sugar versus jam sugar
Jam sugar has pectin in and that helps the fruit set.
Preserving sugar with lemon juice acts in the same way but leaves a softer set for the jam.

From my experience of jam making I really like preserving sugar with lemon more as I like a softer set jam.

8 Comments

  • My Year 2013 | Sew White

    January 11, 2014 at 3:21 pm

    […] 2013 also brought a new hobby for me – jam making! I got addicted to it and it so satisfying to do and a lot of fun. I do now have a cupboard of jam including my most favourite I made this year nectarine and raspberry with a hint of lemon. It is gorgeous on toast. It is this recipe but nectarines instead of peaches http://sewwhite.wordpress.com/2013/07/11/peach-and-raspberry-jam/ […]

  • Maura

    February 4, 2014 at 8:17 pm

    Just about to make some Nectarine Jam and whilst researching recipes I stumbled across your bog/recipes – the cakes look wonderful.
    I was a bit worried about your jam photo though as it appears to show your jars not full to the top. I have always been taught to fill up to just below rim of jar to avoid the risk of mould. If you leave a lot of space it allows air to be trapped and condensation to form once the lids are on. You might get mould forming quite quickly if this happens.

    1. Sew White

      February 4, 2014 at 8:59 pm

      Thank you Maura for your tip. The one which wasn’t full was eaten straight away. Unfortunately I didn’t have any smaller jars when I made it. I didn’t want to leave that much space. The jams had the jam grease proof paper seals on to keep them better.

  • Ten perfect peach recipes | Foodies 100

    July 3, 2015 at 9:00 am

    […] White’s peach and raspberry jam is a firm family favourite and gets made every year in her […]

  • Nicole Normand

    August 26, 2016 at 12:50 am

    I found this recipe on http://www.yummly.com. There is some water in your recipe but you’re not using it… what of it?

    1. Sew White

      August 29, 2016 at 6:09 pm

      Hi Nicole
      Very sorry about that. It goes into the mix with the lemon.

  • Nicole Normand

    August 26, 2016 at 12:53 am

    Sorry, I forgot to ask: the recipe yields 4 servings. 4 serving of what? 475 ml or bigger?

    1. Sew White

      August 29, 2016 at 6:10 pm

      The jam jars I used were 16oz/454g.

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