This classic combination works well without sugar when you use canned unsweetened peaches, which are less acidic than many fresh varieties. The raspberries, added after the peaches have been reduced, are cooked lightly so their shape and taste remain separate and clear.
Spread this preserve on Zucchini Bread or Butter Pecan Muffins for a real breakfast treat. ~Madelaine Bullwinkle, Chez Madelaine
No-Sugar Peach and Raspberry Jam ingredients
Makes 3 cups2 (1-lb.) cans unsweetened peach halves in juice
8-oz fresh red raspberries
DirectionsDrain peaches and finely chop them by hand or with rapid on-and-off motions in a food processor, 1-pound (lb.) at a time.
Combine peach pieces and juice in a heavy, nonreactive 3-quart saucepan. Bring to a boil; reduce heat to Low, and simmer until almost all juice is evaporated from the peaches, stirring frequently. This will take up to 10 minutes. (When the mixture is ready, the bubbles will be small and close together. A spoon scraped across the bottom of the pan will make a hissing sound.)
Off the heat, add the raspberries, tossing them in the hot peaches. Cover the pan, return it to the Low heat, and continue cooking another 5 minutes. Check the jam every minute or so. Shake the pan rather than stir it to redistribute the berries and juices.
Uncover the pan and turn up heat to Medium. Stir gently, occasionally, until the jam is thickened again, not more than 5 minutes.
Fill hot, sterilized jars to within 1/8-inch of the lips. Wipe the rims clean; attach new lids and screw the caps on tightly. Process in a boiling water bath, submerged by 1-inch, for 10 minutes.
This No-Sugar Peach and Raspberry Jam recipe is from Madelaine Bullwinkel, Gourmet Preserves Chez Madelaine (Chicago: Contemporary Books, Inc, 1985), 77.