"Dewberry Peach Jam" Recipe

greenspun.com : LUSENET : Cooking & Crafts : One Thread

original recipe by Marie

dewberries or blackberries
peaches, ripe
Sure-Jell (frit pectin)
jars, sterilized
2 piece lids, hot

Use EQUAL AMOUNTS of berries and peaches. Cook each separately and press thru seive. This will remove most of the seeds from the berries. Mix peaches and berries together.

Measue ingredients very carefully for best results.

Use: 5 cups berry/peach mixture (can add little water to equal 5 c.)

Stir in 1 box Sure Jell.

Bring to a full boil over high heat, stirring constantly.

AT ONCE stir in 7 cups sugar.

Stir and bring to a FULL ROLLING BOIL (one that cannot be stirred down).

BOIL HARD 1 MINUTE, stir constantly. Remove from heat.

Skim off foam with metal spoon.

Immediately ladle into hot sterilized jrs, leave 1/4" space at top.

Wipe with damp cloth.

Cover jars with hot lids, screw lids on firmly.

Turn upside down and let cool without disturbing.

If properly sealed the lid will be slightly concave or remain so when pressed.

Store jam in a cool dry place.

Note: I like to cover top of hot jelly with about 1/8" or more melted parafin. When cool, put lids on. (melted parafin will catch fire if gets too hot, so keep watch)

-- Marie (rainbarrel55@yahoo.com), April 18, 2002

Moderation questions? read the FAQ