Wild raspberries are in season right now. The other day, my daughter and I went on our first foraging expedition together. It was fun ! There was an abundance of raspberries and within a little over an hour we'd picked a quart of these tiny little berries. They were so ripe they were practically falling into our hands. These little berries are packed with flavour and have now been turned into jam !
Raspberry/Peach Jam Recipe
4 cups raspberries
2 cups peaches (peeled and pitted)
3 1/2 cups white sugar
1 tbsp lemon juice (fresh or bottled)
1 box (49g) Light Certo pectin crystals (uses much less sugar than regular Certo)
Place cleaned raspberries and cut up peaches in large pot. Add lemon juice. Mash fruit. Combine Certo light crystals with 1/4 cup of measured sugar. Add to prepared fruit.
Bring to a boil over hight heat. Add rest of sugar. Return to a hard boil for 1 minute. Remove from heat. Stir and skim for 5 minutes to prevent floating fruit. Pour into hot sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly. Makes 6 half pint jars. (6 x 250mL jars)