Peach Melba Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Universal Pectin. She says: "This jam is delicious any way you eat it, but for an amazing treat, enjoy a big dollop it on top of vanilla ice cream!"
Servings 5 cups
- 2 pounds ripe peaches
- ½ pound raspberries about 1 pint
- 1 vanilla bean
- 3½ teaspoons calcium water see step #1
- 3 tablespoons lemon juice bottled
- 1¼ cup sugar
- 3 teaspoons Pomona’s Universal Pectin mixed with sweetener
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Remove and discard peach peels and pits. Then, in a large bowl, mash the peaches thoroughly.
- Pick over raspberries to remove any dirt or debris. If raspberries look clean, rinsing is optional. Place raspberries in a bowl and mash thoroughly.
- Combine the mashed peaches and the mashed raspberries and mix well. Measure out 4 cups of the mashed fruit mixture (If you have extra, simply use it for something else). Pour the measured amount of fruit into a large saucepan.
- Using a paring knife, slice the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla bean seeds, as well as the bean pod itself, to the mashed fruit. Add lemon juice and calcium water to the fruit, then stir to combine.
- In a separate bowl, combine the sugar and the pectin powder. Mix thoroughly and set aside.
- Put the sauce pan on the stove and bring the fruit mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, then remove from heat. Using tongs, remove the vanilla bean pod and discard.
- Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.
- Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.