Deliciously sweet and bursting with fresh peach and raspberry flavor, this gluten-free, eggs-free, soy-free and lactose-free jam is perfect for desserts or snacks.
Special diets: Vegetarian | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts | not vegan |
⏱ 25 mins – easy
🍽 18 servings – 17 kcal per serving
|
Serving
138g |
Fat
0g |
Sat. fat
0g |
Sodium
0mg |
|
Carbs
3g |
Fibers
1g |
Sugars
2g |
Proteins
0g |
INGREDIENTS
- 2 cups peaches
- 2 cups raspberries
- ¼ cup lemons
- 7 cups granulated sugar
- 8 ounces liquid pectin
- 1 tsp almond extract
TOOLS
- 1 squeezer
- 1 knife
- 2 mortar
- 1 heavy kettle
- 1 sterile jar
- 1 kettle
- 1 bowl
- 1 spoon
- 1 jar lid
STEPS
Squeeze lemons using a squeezer.
Cut peaches in half.
Deseed the peaches using a spoon.
Slice the peaches.
Crush sliced peaches and half of the juiced lemons using a mortar.
Mince raspberries and the other half of juiced lemons using a mortar.
Put crushed peaches and minced raspberries in a heavy kettle on medium heat. Add granulated sugar and stir with a spoon for 2 minutes. Add liquid pectin, and almond extract to the mixture and stir until smooth.
Put the peaches mixture in a sterile jar and cover with a lid.
Boil 3 liters of water in a kettle for 4 minutes.
Put boiling water in a bowl and put the sterile jar in it for 10 minutes. Remove the sterile jar from the bowl.
It’s ready to be served !
