Raspberry Peach Jam Recipe

Ingredients:

\n2 cups peaches, processed, not pureed, in blender\n2 cups raspberries, mashed\n1/4 cup lemon juice\n1 tsp. almond extract\n1 1/2 Tbsp. SweetLeaf Stevia® (Be sure to check the sugar equivalency charts.)\n2 1/2 tsp. pectin powder\n3 tsp. calcium water\n

Method:

\nImportant note: It’s important that the pectin and calcium water come from Pomona’s Universal Pectin. These pectins work with sugar substitutes, while others don’t. Pomona’s is specially made for low-no sugar jamming.\n\nMake calcium water. Put 1/2 tsp. white calcium powder and 1/2 cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.\n\nWash and rinse jars. place canning rack and jars in canning pot with water just to barely cover the rim. Bring water to a boil, turn down heat, and let jars stand in hot water.\n\nPrepare fruit. Most recipes call for 4 cups of mashed/processed fruit.\n\nMeasure 4 cups fruit into pan with spices, extracts, and lemon or lime juice (if called for in recipe.) Do not add sweetener yet. Stir well.\n\nAdd proper amount of calcium water from jar into pan; stir well.\n\nBring fruit mixture to a gentle simmer.\n\nIn a small pot, bring 3/4 cup water to a boil. Put water in a blender/processor and add proper amount of pectin powder. Vent lid and blend 1-2 minutes, until all powder is dissolved.\n\nBring fruit up to a boil and add pectin gel. Stir well.\n\nAdd SweetLeaf Stevia® and stir well.\n\nReturn fruit to a boil, then remove from heat.\n\nBring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to 1/4″ of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.\n\nBring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.\n\nYou may hear popping as the jars cool, but don’t shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn’t seal can be refrigerated.