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Blushing Peach Jam Recipe
Blushing Peach Jam Recipe photo by Taste of Home

Blushing Peach Jam Recipe

Publisher Photo
My husband, son and I live on 10 acres where we tend a large garden and acres of pumpkins. We love this jam so much we're going to start growing raspberries, too.
TOTAL TIME: Prep: 20 min. Process: 5 min.
MAKES:64 servings
TOTAL TIME: Prep: 20 min. Process: 5 min.
MAKES: 64 servings

Ingredients

  • 2 cups crushed peeled peaches
  • 2 cups red raspberries, crushed
  • 1/4 cup bottled lemon juice
  • 7 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin
  • 1/8 teaspoon almond extract

Nutritional Facts

1 serving (2 tablespoons) equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
  2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Blushing Peach Jam in Cookin' Up Country Breakfasts Cookbook 1994, p56

Nutritional Facts

1 serving (2 tablespoons) equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, trace fiber, trace protein.

Reviews for Blushing Peach Jam

AVERAGE RATING
   (3)
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5 Star
 (3)
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MY REVIEW
Reviewed May. 3, 2013

wonderful combination of flavors. you can't buy cool flavors like this at the store!

MY REVIEW
Reviewed Jul. 8, 2012

I mixed in some black berries when I was a little short on raspberries. O....m....g.... I thought I'd died and gone to heaven!

MY REVIEW
Reviewed Aug. 14, 2009
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