Canning Peaches and Raspberries

Peach Raspberry Jam

  • 3 cups peeled crushed peaches
  • 1 1/2 cups crushed raspberries
  • 1 package pectin
  • 6 cups sugar

Sterilize jars and lids.  Combine the peaches, raspberries, and pectin in a large pot and bring to a boil.  Stir in the sugar and return to a boil.  Boil hard for 1 minute.  Ladel into hot jars, screw on caps and process for 10 minutes.

Canned Peach Pie Filling

  • 5 cups peeled and sliced peaches
  • 1 1/2 cup sugar
  • 2 cup water
  • sprinkle cinnamon
  • 1/4 cup bottled lemon juice

Sterilize a quart-sized jar and lid.  Combine sugar, water and cinnamon in a large pot.  Bring to a boil, then add the lemon juice and boil for another minute.  Stir in the peaches and bring back to a boil.  Continue to boil for 5 minutes.  Ladel into hot jar, cap, and then process for 30 minutes.  Makes 1 quart, which will make 1 small pie.

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Filed under Food, Local Agriculture, Recipes, Sustainable Living

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