Tuesday, August 30, 2011

Made From Scratch Tuesday 8/30

While Canning Week may be over, I still have one more canning recipe to share!
Over the weekend, I picked a few raspberries. When I saw a's really more like 10 cups! What can I say? I love raspberries!

Anyway, I had enough berries to make raspberry jam and try out a new recipe for raspberry peach jam! I found this on the Taste of Home website.

  • 2-2/3 cups finely chopped peeled peaches
  • 1-1/2 cups crushed fresh raspberries
  • 3 cups sugar
  • 1-1/2 teaspoons bottled lemon juice


  • In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
  • Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 half-pints.
I followed the directions, but mine was still a bit runny. I went ahead and canned it, hoping it would set. It didn't. On to batch #2. I put the fruit in the dutch oven and added 3 T of pectin. Bring that up to a boil, add sugar and continue with directions above. Second batch worked perfect!

Now, it's time to link up some of those great dishes you make from scratch!
Here are the rules:
1. You can link up as many posts as you'd like.
2. My only content rule is it has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE!
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar.



Miz Helen said...

Hi Jen,
I am sharing my Fresh Black Eyed Peas today. Thanks for hosting and hope you are having a great week!
Miz Helen

Tools for Kitchens said...

Hello, Jen. Raspberry peach jam sounds delicious! I just shared my recipe for chicken meatballs. Thank you for hosting us.