Minnesota State Fair Peach-Raspberry-Orange Jam

Name: Minnesota State Fair Peach-Raspberry-Orange Jam
Prep time: PTM
Yield: 7 half-pint jars
Ingredients: 1/2 cup orange flesh, membrane removed, cut into small pieces; 1 u00bd cups raspberries, crushed; 2 u00bd cups crushed peaches; Zest from 1 large orange (4-1/2g); 1 box Mrs. Wagesu00ae Fruit Pectin Home Jellu00ae; 3 u00bd cups granulated sugar; 1 cup vanilla sugar (made by burying a chopped vanilla bean in 4 cups of sugar and letting it mellow for a week)

By admin@mindvolt.com Appetizer/Snacks, Jellies & Jams, Winning

October 27, 2015

Yields: 7 half-pint jars

Directions

1Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

2Measure exactly prepared fruits into 6- or 8-qt. saucepot. Stir pectin into fruit in saucepot. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Stir in zest and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

3Ladle immediately into prepared jars, filling to within ¼-inch headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands medium-tight. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 6 minutes per University of Minnesota Extension Services information.

4Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Ingredients

1/2 cup orange flesh, membrane removed, cut into small pieces

1 ½ cups raspberries, crushed

2 ½ cups crushed peaches

Zest from 1 large orange (4-1/2g)

1 box Mrs. Wages® Fruit Pectin Home Jell®

3 ½ cups granulated sugar

1 cup vanilla sugar (made by burying a chopped vanilla bean in 4 cups of sugar and letting it mellow for a week)

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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.