Comments on: Peach-Raspberry Jam

By: Bernice Milliner

Bernice Milliner — Thu, 30 Aug 2018 21:31:41 +0000

We’re can I buy your jam

By: Merena Rogers

Merena Rogers — Sat, 19 May 2018 08:39:42 +0000

Does anyone have a recipe for making jelly or jam, using Monin Lavendar Syrup? I see several recipes for lavendar jelly using homemade lavendar syrup. But I want to use my Monin syrup and I don’t know how much to use in a basic fruit jelly. Thank you.

By: Liz Lantz

Liz Lantz — Mon, 09 Jul 2012 13:31:13 +0000

Hey all! I made this as a first attempt at jamming and I totally goofed. First, I used Sure Jell pectin – I blindly bought the regular kind, NOT the “no sugar needed” variety. Second, I tasted the jam before I added any sugar and it was already so sweet I decided to reduce the sugar even further, to 2.5 cups.

Results: super runny peach raspberry goodness. I wanted to post this so newbies will know not all pectins are created equal and sugar REALLY matters in the set! I should’ve researched more before I got started.

Any ideas on how to salvage this and/or use it? So far I think it would be delicious mixed into yogurt, on ice cream, or maybe even on a pork chop?

Is it true I could reheat and mix in more pectin to make it set? Or would sugar be the only thing to make it set at this point?

By: malinda sargent

malinda sargent — Mon, 14 Feb 2011 17:59:52 +0000

This reminds me of my time back on the farm in Vermont we used to make all kinds of jams and jellies from strawberry rhubarb, to boysenberry, to cherry, apple cinnamon, raspberry, you name it! I will have to try her recipe as even though we had peaches and raspberry I never thought to combine them then.

By: Lindsay

Lindsay — Sat, 10 Oct 2009 20:53:25 +0000

I have never made jam before, but I remember my grandmother making it when I was younger. I’m originally from Canada, and making your own jam is a lot bigger in the north. I live in Georgia now. Do you know how hard it is to find everything? I had to go to 3 places to find everything I needed!

Anyway, after much research I figured a blue ribbon jam was the way to go, and decided on this one. IT TURNED OUT AMAZING! I didn’t realize jammin’ was so easy. I will be making this and giving it away as favors at my Georgia wedding. THANK YOU!

By: Barb Schaller

Barb Schaller — Sat, 03 Oct 2009 23:10:48 +0000

Lori, I’m SO happy to know you tried it. And even happier that you like it! WeBeJammin’!

By: Lori

Lori — Tue, 01 Sep 2009 16:51:21 +0000

Thank you Barb and ZOe for a lovely recipe. MY is setting up right now. I saved soem fresh raspberries from our season here and added it to the peaches presently in season.

I love the flavor.

By: Adriane

Adriane — Fri, 31 Jul 2009 22:37:18 +0000

Thanks Barb. You mentioned a large stockpot….can the jars just sit on the bottom? Don’t the water-bath canners have a wire basket to hold the jars up?

By: Barb Schaller

Barb Schaller — Fri, 31 Jul 2009 21:44:12 +0000

Note to food preservers, current or considering: I’ve finally published my new blog about my preparations for this year’s Minnesota State Fair. I invite you to have a look at it. I’m happy to answer questions there. There will be more entries as I continue my task of preparing my 20 entries (that is as many as we may enter).

Y’all come! Click on the “Yes, I Can” link at the top of my site’s home page: http://web.me.com/barbschaller and I’ll see you there.

By: Barb Schaller

Barb Schaller — Fri, 31 Jul 2009 21:39:46 +0000

Oh, Adriane. . . . please do not use the inversion method. You really do need to process your sweet spreads in a boiling water bath. A large stockpot will serve nicely as a waterbath canner if it is deep enough to cover your jars with an inch of water and has enough room above the water level to allow for boiling. You’ll get a stronger seal with a waterbath process and you are probably already keeping your jars hot in a large kettle of water, so it’s a very small step to continue with the waterbath.

I can tell you a really sad story about a woman who lost several jars of strawberry jam to mold after she used the inversion method to finish her jam process.

In my mind, the effort and expense put into the product to the point of processing it is not worth the risk of a seal failure.