Day 248: Peach Raspberry Liqueur Jam

Peach Raspberry Liqueur Jam

Day Two Hundred and Forty Eight (23.01.2013)
Processing: Hot Water Bath 10mins
Storage: 12 months+
Yield: 5 x half-pints (5 cups)
Recipe Source: 365 Days of Creative Canning
Peaches and raspberries partner so well together, so I thought I would try it with fresh peaches and raspberry liqueur (Framboise).  it!   
2 pounds (1kg) peaches, washed, peeled, trimmed, halved, stoned and chopped
1/2 cup water
2 tablespoons bottled lemon juice
3 tablespoons powdered pectin (or 2 tablespoons Jamsetta)
4 tablespoons raspberry liqueur (Framboise)
2 cups white sugar 
2 tablespoons raspberry liqueur, extra [optional]

Simmer peaches until tender.
Simmer prepared peaches and water in a saucepan for 15 minutes until very soft, stirring occasionally. You can prepare your jars while you simmer the peaches.

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Puree peaches.
Pulse fruit with immersion blender, processor or food mill until smooth. You should get approximately 2 cups of peach puree.

Make jam.
Measure the puree into your jam-making pot. The sugar amount will be the same as the puree amount, so measure the sugar into a separate bowl ready to add. Whisk the lemon juice, liqueur and powdered pectin into the puree in the pot. Bring to a high boil and then add the pre-measured sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam. Taste, adding extra liqueur if you want an alcoholic version or more of the raspberry flavour.

Prepare lids.
While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Ladle the hot jam into the prepared, hot jars, filling to ¼ inch (0.5cm) headspace. Wipe rims and seal.
Process in hot water bath canner to seal.
Process in hot water bath canner for 10 minutes (time begins once water is boiling again). Turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
The next day ...
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer