Raspberry Peach Jam - vegan, gluten free, and free of just about everything else

I first made this jam a couple of years ago, and it's as good as I remember, probably because it combines two of Summer's best: raspberries and peaches. Their flavors compliment each other beautifully. I found it in Well Preserved by Mary Anne Dragan, and not only does it have yummy components, but her charming name - Peach Melba Jam - makes it sound dreamy. According to Dragan, "Peach Melba is a classic dessert created by the great French chef Escoffier in honor of a famous opera singer named Nellie Melba." For more details, I read Wikipedia's entry, and I'm pleased to report that reading more about it only makes it seem more glamorous.
It seems that Peach Melba isn't a very well-known dessert; every person who got a jar of this jam last time asked me what exactly was in Peach Melba Jam. This Christmas, friends and family will be getting plain old Peach Raspberry Jam, but I'll know that I'm really giving them a famous flavor.

Today's jam is second in my week-long series. Yesterday's Red & Black Raspberry Jam recipe is here, and be sure to check back this afternoon for a second post!


Raspberry Peach Jam - vegan, gluten free, and free of just about everything else
adapted from Well Preserved

Depending on how much you cook it down, you should get 3-4 half-pint (8 ounce) jars using the measurements below. It's definitely double-able. You’ll notice that I don’t give a cooking time. That’s because cooking times can vary greatly depending on the width of your pot, the power of your stove, the amount of humidity in the air and even how much rain fell in the days before your fruit was picked. Stay close to the stove as you cook your jam and watch closely for changes. Here is a great article specifically about jam setting. Besides putting it on toast, jam makes a great cake filling.

4 C peeled, pitted, and chopped peaches or nectarines (about 3-4 large)
1/4 C lemon juice

1 C raspberries

2-4 C sugar

Prepare preserving jars and get your water bath heating.

Combine the peaches and lemon juice in a large pot. Mash thoroughly with a potato masher (note: I don't have one, so I like to use one of the beaters from my hand mixer. Use what you've got!). Bring to a boil over medium heat. Simmer for 10 minutes, stirring occasionally. Stir in the raspberries and sugar. Increase the heat to medium-high and boil rapidly, stirring often until the jam begins to thicken. With a clean spoon, scoop out a bit of jam, allow to cool, and taste. Add more sugar if necessary. If you taste it again, be sure to only use a clean spoon. You can test for set if you'd like, or aim for a temperature of 220F.

Skim off the foam if necessary, ladle jam into hot, sterilized jars, leaving a 1/4-inch (6mm) head space. Wipe the rims clean and apply lids. Process the jars in a boiling water bath for 10 minutes. Remove jars, and allow to cool on a wire cooling rack or a folded kitchen towel. Listen for the "ping!" of success. When jars are cool enough to touch, check seals. Jam is ready to eat as soon as it is cooled but can also be stored in a cool, dark place for up to a year.