Preparation

1

Step 1

Wash, peel and chop the peaches, removing the stones. Wash and drain the raspberries.

2

Step 2

Add the peaches and raspberries to a large pot and puree them with a hand blender.

3

Step 3

Add lemon juice and preserving sugar.

4

Step 4

Bring to the boil while stirring and simmer for 4 minutes.

5

Step 5

Test for setting.

6

Step 6

Pour the jam into prepared jars while still hot and seal airtight.

7

Step 7

For a longer shelf life, heat the jars in a 90°C water bath for 10 minutes to preserve.

For the recipe, you'll need:

Ingredients

Portions

3

Food

  • 400.0 g Vineyard peaches
  • 50.0 g Raspberries
  • 1.0 tbsp Lemon juice
  • 100.0 g Jam sugar 3:1