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Peach and Raspberry Jam

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Peach and Raspberry Jam

The perfect peach and raspberry jam recipe with a picture and simple step-by-step instructions.

  • 600 g Fresh peaches
  • 500 g Fresh or frozen raspberries
  • 1 packet Preserving sugar 2: 1
  • 0,5 tsp Oragneback or orange peel
  • 0,5 piece Lemon
  1. 1) Puree the peaches (peeled, pitted and roughly diced) and raspberries. Put the mixture in a saucepan and mix well with the preserving sugar. Squeeze the lemon and add to the fruit puree together with the orange peel. Boil the mixture for 4-5 minutes and pour it into clean glasses. Then immediately turn the (closed) glasses upside down and let them cool down. Enjoy it 🙂 PS: If you don’t like the raspberry seeds in the jam, you can put the fruit through a sieve right after pureeing.
Dinner
European
peach and raspberry jam

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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