Serves 6
45 min
No Pectin Peach Raspberry Jam
Recipe GLPRaf8b5e2e1f8e77
A naturally thickened jam made from fresh peaches and raspberries without any added pectin. The fruit is cooked down with sugar and lemon juice until it reaches the perfect gel stage, then preserved in sterilized jars for long-term storage. This spreadable jam is naturally gluten-free, dairy-free, and vegan.
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Ingredients
6 tablespoons Bottled lemon juice
3 lb Fresh peaches, peeled, sliced, and pits removed
1 lb Fresh raspberries
3 cups Granulated sugar
Directions
Prepare a water bath canner according to manufacturer instructions and sterilize six half-pint canning jars, lids, and bands by submerging them in boiling water for at least 10 minutes. Keep them hot until ready to use.
In a large heavy-bottomed pot, combine the sliced peaches, raspberries, sugar, and lemon juice. Stir well to combine.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently as the sugar dissolves. The fruit will begin to release its natural juices and break down.
Continue cooking at a rolling boil, stirring often to prevent sticking and scorching, until the jam thickens noticeably. This process typically takes 20-25 minutes. Use a candy thermometer to monitor the temperature—the jam is ready when it reaches 220°F.
Remove the pot from heat. Using a ladle, carefully pour the hot jam into the sterilized jars, leaving 1/4 inch headspace.
Wipe the rims of each jar with a clean, damp paper towel to remove any jam residue. Place hot lids on top and screw on the bands until finger-tight—do not over-tighten.
Place the filled jars into the water bath canner and process for 10 minutes, maintaining a rolling boil.
Carefully remove the jars from the water bath using a jar lifter and place them upright on a towel-lined countertop. Do not tighten the bands or move the jars for at least 12 hours as they cool and seal.
After 12 hours, check that the lids have sealed by pressing down on the center of each lid—it should not flex or pop. Remove the bands and store the jars in a cool, dark place. The jam will keep for up to one year.
