Recipe: Raspberry Jam without Pectin

Ingredients

Rinse the raspberries and discard any bruised ones.
Boil peaches for 30 seconds, then transfer to cold water and peel.
Chop the peaches and add them to the pot with the raspberries.
Add lemon juice and honey to the mixture.
Cook over medium heat for 20 minutes, partially covered.
Mash the fruit with a potato masher after 20 minutes.
Simmer uncovered for another 30-40 minutes, stirring regularly.
Taste the jam and adjust sweetness with more honey if needed.
Check if the jam is done by dropping a teaspoonful back into the pot.
Sterilize jars and prepare a boiling water bath.
Fill the jars with jam, leaving ¼ inch headspace, and seal loosely.
Process the jars in boiling water for 10 minutes, then let them sit for 5 minutes.

Servings

Calories

Total fat

Total carbohydrates

16g

Total protein

Sodium

66mg

Cholesterol

0mg