Raspberry Peach Jam
While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! Patricia Larsen, Leslieville, Alberta
While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! Patricia Larsen, Leslieville, Alberta
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (432g)
- Sodium 167434.560481239 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
- Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 half-pints.
Making fruit preserves successfully relies entirely on managing moisture, sugar concentration, and natural pectin without depending solely on digital instruments. Achieving the right set point requires careful observation of physical cues rather than guessing with a timer. Peaches and raspberries contribute distinct structural elements to the pot, balancing high sugar loads with natural acidity.
Judging Doneness Visually
Watch the bubble pattern closely as the mixture thickens in the Dutch oven. Initially, the bubbles appear large, watery, and scattered across the surface. As the water content evaporates and the sugar concentration increases, the bubbles turn smaller, glossy, and closely spaced. Spoon a small amount onto a chilled plate kept in the freezer, let it sit for sixty seconds, and push it with a finger. If the surface wrinkles slightly without running back into the vacant space, the set is achieved.
Chemical Interactions
Sugar acts as a vital preservative and structural agent beyond simply adding sweetness. Sucrose binds with the water molecules in the fruit, which prevents microbial growth and forces the mixture to thicken at a higher boiling point. Meanwhile, lemon juice supplies essential acid that lowers the pH level. This acidity neutralizes the negative electrical charges on the strands of natural pectin, allowing them to bind together into a firm gel network instead of remaining suspended in liquid.
Processing and Safety
Hot packing demands strict adherence to thermal safety standards to ensure preservation. Ladle the boiling mixture directly into sterilized half-pint glass containers while maintaining exactly one-quarter inch of headspace at the top. Submerge the filled jars in a boiling-water canner for fifteen minutes if operating at altitudes under one thousand feet. Adjust this timing upward by adding one minute for every additional one thousand feet of elevation gain to compensate for lower atmospheric pressure.
