Blushing Peach Jam

"I had lost this recipe ages ago, and finally found it! This is an awsome jam worthy of gift giving."
photo by Strawberries and Ro photo by Strawberries and Ro
photo by Strawberries and Ro
photo by Posiespocketbook photo by Posiespocketbook
photo by RedHeadToToe photo by RedHeadToToe
photo by yogiclarebear photo by yogiclarebear
Ready In:
7 half pints




  • To peeled, pitted, and crushed peaches add 2 T.lemon juice.
  • Let stand while preparing raspberries.
  • Crush raspberries and add remaining 2 T. lemon juice.
  • Combine peaches and raspberries with sugar in a heavy kettle.
  • Mix well and bring to a boil.
  • Boil hard for 1 minute.
  • Remove from heat and add pectin.
  • Stir well and skim off foam.
  • Add the almond extract and stir well again.
  • Pour into clean, hot, sterile jars.
  • Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

Questions & Replies

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  1. GelB1102
    To all the folks changing the sugar/fruit ratio. Your jam will not set properly. You will either have an extreme soft set or a very hard rubbery set. The process of making jam is exact and the recipe really should never be altered.
  2. katreasanchez
    First jam I've ever made & it was great tasting. I had to google "how to make jam" for the basics & followed the instructions on it to allow the jam to sit 5 minutes before putting in the jars to avoid floating fruit. Seems to have worked!
  3. Columbus Foodie
    Delicious jam, but calls for way too much sugar. I used 4 cups, and it was just the right amount of sweetness. 7 cups would have made it sickly sweet. Otherwise, absolutely delicious combination of flavors!
  4. incdeb
    The flavour combination is delicious and the colour is so pretty... this will go on my annual list of must-do's. I changed the recipe to accomodate the fact that all i had was powdered pectin. I prepared the fruit with lemon juice as directed, then combined it with the pectin in a soup pot and brought to a boil. Then I added the sugar (I cut it down to 6 cups), brought to a boil and held at a hard boil for one minute. I was very careful to skim and stir for a good 5-minute cooldown period before jarring it ("To Prevent Floating Fruit"). It's a soft set, which is just how i like my jam. Thank you for a wonderful recipe.
  5. RedHeadToToe
    Excellent! Cut the sugar down, it set beautifully. Gorgeous color in the jars. Thanks for posting.



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