Peach-Raspberry Jam Recipe
Ingredients
| Frozen raspberries | 15 Ounce | |
| Ripe peaches | 2 Pound | |
| Sugar | 6 Cup (96 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Liquid pectin | 6 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 5183 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 0.17 g0.86%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.6 mg0.2%
Total Carbohydrates 1350 g450%
Dietary Fiber 44.8 g179%
Sugars 1294.7 g
Protein 15 g29.1%
Vitamin A 59.4% Vitamin C 146.6%
Calcium 7.1% Iron 13.4%
*Based on a 2000 Calorie diet
Directions
Peel, pit and crush peaches.
Measure thawed berries, and add enough crushed peaches to make 4 cups fruit.
Place in kettle; add sugar and lemon juice, mixing thoroughly.
Bring to full rolling boil over high heat, and boil hard 1 minute, stirring constantly.
Remove from heat, and add pectin, stirring vigorously.
Stir and skim alternately about 5 minutes.
Ladle quickly into hot sterilized glasses; cover with melted paraffin.
Makes about 10 medium jars.
Chef
