Peach-Raspberry Preserves

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 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.

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7 thoughts on “Peach-Raspberry Preserves

    • 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.

  1. 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.

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