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I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened last weekend. It is just delicious, and would probably make a great pie filling, too.
The raspberry purée can either be purchased or made by blending berries and passing through a chinois.
Peach-raspberry preserves
Yields 1 pint
12 oz very ripe peaches, peeled and pitted
1 tsp lemon juice
6 g powdered apple pectin
1/4 cup raspberry purée
11 oz sugar
1/4 tsp butter
- Crush the peaches with your hands to obtain chunks of various sizes. Combine with the lemon juice in a saucepan, sprinkle the pectin and bring to a rolling boil, stirring constantly. Add the raspberry purée, then mix in the sugar progressively. Bring back to a boil, stir in the butter, and boil for 1 minute. Let cool for 5 minutes.
- Transfer to a sterilized pint jar, seal and process in a 200 F water bath for 15 minutes. Let cool for 30 minutes.
- Refrigerate upside-down for 30 minutes, then flip.
7 comments
Raspberries and Peaches are one of my favorite flavor combinations. Your preserves look beautiful in the light.
Thanks Nicole! I should definitely force myself to take more of my food pictures during the day. The problem is I cook most of the recipes for dinner.
She’s right! The photo looks great! I usually do my cooking in the evening as well so I have the same light issues you do. On a side note, I’ll have to make this recipe. Looks delish.
PS. found your blog from Punk Domestics.
Glad you found me! You’ll have to let me know how your version turns out 🙂
This recipe looks delightful! One question, when do you add the butter?
Thank you
Oops! The butter is added at the very end (I modified the recipe accordingly). Thanks Amy!
Thank you! 🙂