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Peach Melba Jam

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 3 cups peeled, pitted and crushed ripe peaches (about 3 lbs.)
  
• 3 Tbsp strained fresh lemon juice
  
• 7-1/4 cups sugar
  
• 1 cup crushed and seeded raspberry pulp*
  
• 1/2 tsp butter
  
• One 3-ounce pouch liquid pectin
  






Instructions



1. Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. In a large, heavy-bottomed non-aluminum pot, combine the peaches and lemon juice. Stir in about half of the sugar. Cover the pan and let stand for 20 minutes.
   
   
3. Remove the cover. Stir in the raspberry pulp, remaining sugar, and the butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Remove the pan from the heat and skim off the foam.
   
   
4. Return the pan to the heat and bring the mixture to a full rolling boil. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil (a boil that cannot be stirred down), stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Let the jam cool for about 5 minutes, and skim off any foam.
   
   
5. Ladle the hot jam into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes about 7 half-pints.
   
   * To puree and seed raspberries: Place ripe raspberries in a blender jar or food processor and blend until pureed. Scrape the mixture into a sieve and press the pulp through with a rubber spatula or wide spoon.