Peach Melba Jam (Peaches & Raspberries)

By Foodiewife

The Peach Melba is a dessert of peaches and raspberry sauce with vanilla ice cream. The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie Melba. I decided to make a Peach Melba jam that I can enjoy with scones, toast or even stirred into yogurt. Delicious!

Ingredients

• 6 peaches* (not overripe) peeled and finely chopped
• 1 pint* raspberries (mashed)
• Total fruit should equal 6 cups
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 6 cups sugar
• 7 tablespoons pectin (recommended Ball RealFruit® Pectin)

Preparation

Step 1

Note: I use the Ball Automatic Jam & Jelly Maker and the Ball Fresh Tech Auto Canner, because I love small batch canning, and the convenience of pushing a few buttons and letting technology do all the work. However, this recipe can still be made the more traditional way using a pot, stirrer and a stove.

You can also use the traditional water bath technique to preserve the jam; with the Fresh Tech Autocanner, I use a lot less water and it's fully automated. On with the directions:

Prepare the fruit.

If using the Automatic Jam & Jelly Maker, evenly spread the pectin, then add the fruit. Add the butter.

Turn the Automatic Jam & Jelly Maker on by pressing jam and OK.

After four minutes, it will beep to add the sugar, slowly and evenly.

Add the fresh lemon juice.

(Otherwise combine everything, bring to a rapid boil until thick. Test with a frozen metal spoon to check thickness.)

When the Automatic Jam & Jelly Maker beeps, carefully remove the stirrer and pour into prepared canning jars.

For the Fresh Tech Auto Canner:

Place the jars and press PRE-HEAT and then START.

Once the Fresh Tech Auto Canner beeps, remove each jar to be filled with jam.

Add a lid and band, and tighten (but don't over tighten). Place into the Fresh Tech Auto Canner.

Press JAMS & JELLIES, then press Recipe 1.

Otherwise, use the traditional water canning method.

Allow to cool for at least 12 hours and store in a cool place.