EATS: Raspberry + Peach Jam Recipe
A few days ago my wife, Lynette, asked me for some berry jam. I didn’t have any and of course, avoiding the store, I decided to just whip some raspberry and peach jam up for us. While I was preparing this jam, it made me realize that during quarantine/isolation this is another great way to make use of fruits and berries (frozen or fresh) by transforming them into a jam. For other tips on food storage and transformation during quarantine, visit this post and video. I had organic frozen raspberries and organic frozen peaches and knew that they would make a great combination for a jam. I added vanilla bean, water and sugar and it’s as simple as that. You may want to make a few jars at a time because they preserve your fruit well and store easily.
In just a few steps, you’ll have a great fresh raspberry and peach jam. Fruit jams/preserves are versatile. You can use this berry jam as a spread for your toast; or as a delicious filler on a layered cake; or to make an elegant and colorful cocktail. Enjoy!
Raspberry + Peach Jam Ingredients
1 1/2 pounds frozen raspberries
1/2 pound frozen peaches
1 and 1/4 cup sugar
Vanilla bean split (if you only have vanilla extract on hand use 1/2 teaspoon)
1/2 cup of water
Raspberry + Peach Jam Instructions
*Note, you'll loose some volume as the jam cooks down so take that into consideration when deciding how much you want to make.
In a large pot on high heat add all ingredients and stir occasionally.
When the sauce is bubbling bring heat down to a low simmer, stirring occasionally.
Once it has thickened to a jam like consistency, cool.
If you enjoy a lot of seeds leave as is. I prefer a few seeds so I mill half. If you prefer no or very few seeds you can mill all of it. Again, you'll loose some volume in the milling process. To remove seeds use a food mill (if you do not have one you can use a sieve). Take half of the jam (half or whole)and on a small hole (so that the raspberry seeds don't come through) mill the jam and scrape with a rubber spatula
