My friend, Crystal, had a recipe for Blushing Peach Jam that we tried with all the peaches we had. It was not only delish, but pretty too!
I made jar labels to put on the jars so we could give them as a fun gifts for our teachers on the first day of school this year.
We made both raspberry and strawberry. We opened a jar of the raspberry jam so far and I love the hint of almond extract!
Blushing Peach Jam
2 cups crushed, peeled peaches
2 cups crushed, peeled raspberries or strawberries
¼ cup lemon juice
7 cups sugar
2 pouches Certo liquid fruit pectin
⅛ tsp almond extract
In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute.
Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract.
Pour hot jam into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes in a boiling water bath.
Yield: 4 pints
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Cathy Marshall
How do you process the final jar in a water bath? Do you dip the jars in hot water or keep them in longer? Thanks, Cathy