Peach Raspberry Jam
Recently, I went berry picking. Whenever I’ve gone fruit picking, I always get excited about what I will do with my pickings. (besides eating one berry for every berry in the basket!) This time I made jam. I had been given these little bottles of champagne and thought it could be a fun addition to regular jam. Bubbles just make everything better.
3 Cups of peeled chopped peaches
1 Cups of raspberries
1 1/2 Cups of sugar
2 Tablespoon of lemon juice
1/2 Cup of champagne
1 package of gelatin
Keeps for about 4 weeks
In a sauce pan add peaches, raspberries, sugar, lemon juice and champagne and bring to a boil and let cook for about 15 minutes. Then add the gelitin (gelitin is usally added in jelly recipes but I added a package to this recipe because of the additional liquids that I had added to the recipe) and refrigerate until complete cooled and place in desired canning jars.
Posted on: August 13th, 2006
January 9th, 2007 at 11:46 am
Seasonal and organically-grown foods are the way to go. Eating mindfully synchronizes your body with the seasons and allows you the pleasure of waiting until produce is at its peak.
October 17th, 2008 at 5:45 am
Someone asked me recently “What’s the difference between jelly and jam?” I didn’t know, but I’ve been wondering about the answer.