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Homemade Raspberry Jam

August 26, 2015 By: Melanie

Homemade raspberry jam (2)

It’s here!  I promised this recipe a couple weeks ago on Instagram, and life has been crazy, so it’s taken longer than I thought to get in on the blog.  Better a little late then never! 🙂  This is seriously THE BEST homemade raspberry jam ever!  Technically, it is raspberry peach jam, but raspberry is the dominant flavor for sure.  Peaches serve as a filler which is great for a few reasons:  peaches are cheaper than raspberries, the jam doesn’t have as many raspberry seeds in it (that get stuck in our teeth), and the peaches give it a nice smooth consistency.   This jam also has a secret ingredient that makes it stand out from any other jam recipe.  Homemade jams require gelatin for them to set- this recipe uses raspberry Jell-O as the gelatin!  Genius!  It is flavor packed and turns out perfect every time.

Here’s the recipe:

HOMEMADE RASPBERRY (PEACH) JAM

  • 8 cups pureed peaches (about 13 large peaches)
  • One 12 oz. package frozen raspberries (can use fresh if preferred)
  • 7 cups sugar
  • Two 6 oz. packages of raspberry Jell-O

Place pureed peaches, raspberries, and sugar in a large pot.  Bring to a slow boil and simmer for 15 minutes.  Take off heat and add the two packages of Jell-O.  Stir until the Jell-O is dissolved.  Pour the jam into clean mason jars.  Process in a hot water bath for 5 minutes.  Makes about 12 cups.

Crazy simple right?!

Now for a few quick tips and details about how I do things.

To crush the peaches:  I blanch them first by placing them in boiling water for about 30 seconds,  then move them straight to a bowl of ice water.  Next, I peel them (they will peel easily because of the blanching), cut them in half and remove the pit.  Once all the peaches are peeled,  and cut I stick them in my Vita-mix blender and puree them.   I actually put my raspberries in the Vita-mix too because I don’t like chunks in my jam.

As far as the canning goes-  Make sure all your jars and lids are clean and ready.  I usually run my jars through the dishwasher while I’m prepping the peaches and cooking the jam, that way they are clean and hot by the time I need to fill them.

Then, get yourself one of these canning funnels.  Trust me, there will be way less profanities while filling your jars if you have this canning funnel.;)  You can usually buy it in a canning kit that also comes with some canning tongs and a couple other useful canning gadgets.Homemade raspberry jam (6)

After filling the jars, dip a paper towel in some white vinegar and wipe the rim of each jar before placing the lids on.  This ensures a perfect seal.

Homemade raspberry jam (5)

 

Homemade raspberry jam (4)

After the jars are in the water bath at a full boil for 5 minutes, I pull them out and set them on a dry towel overnight.  Once they’re fully cooled, I write the date on the lid and store them in the pantry.  Homemade raspberry jam (3)

Your toast, pancakes and PB & J sandwiches will never be the same!

 

Linking up to some of these parties:

Sunday: Keeping it Simple-Block Party
Monday: Remodelaholic, Creatively Living Blog-Monday Funday,  Skip To My Lou Made by you Mondays, Your Homebased Mom– Inspiration Monday, Home Stories A-Z, DIY Showoff,  Sugar Bee Crafts-Show and Tell, My Uncommon Slice of Suburbia-Inspire Me Monday
Wednesday: DIY on the Cheap-Moonlight & Mason Jars, Oh my! Creative-Whimsy Wednesday, Someday Crafts-Whatever Goes Wednesday, Gingersnap Crafts-Wow Me Wednesday, The Life of Jennifer Dawn-A Little Bird Told Me, The Turquoise Home-Work it Wednesday
Thursday: Artsy Fartsy Mama,  The Happy Scraps-The Creative Exchange, Love Grows Wild-The Inspiration Gallery, Love of Family & Home-Inspire Me Please, Practically Functional-Creativity Unleashed
Friday:  Craft-O-Maniac-The Creative Collection, Lady Behind the Curtain-Best of the Weekend,  Just us Four-Pinworthy Projects, Today’s Creative Blog-Link Party Palooza, Craftaholics Anonymous-Friday Finds
Saturday: Whipperberry-The Party Bunch

 

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Comments

  1. Melanie says

    September 9, 2015 at 2:59 pm

    I agree Kelli-canning is a lot of work, but very satisfying! The past couple years I have just done this jam. We have another blog post about a fire roasted salsa I really love though! I haven’t tried apple puree in the jam, I’d love to hear if it works out! Thanks so much for your comment-best of luck with your canning adventures!

  2. Kelli says

    September 4, 2015 at 1:12 am

    I have never seen a recipe that uses peach puree in the jam. That’s genius! I will have to try this one. I wonder if you could use apple puree instead? I have easier access to apples. This week I worked on canning diced tomatoes and apple sauce. Canning is always a lot of work for me, but I am so satisfied when it is done. There’s something about it that makes me happy seeing our downstairs pantry full of canned fruit and vegetables from the garden. Do you do a lot of other canning, or do you stick to jams?

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