Leslie's Peachie Cinnamon Sugar-Free Raspberry Jam
Raspberries and Peaches Dressed in Cinnamon Make Exquisite Jam
Going it solo means cooking for one and I've decided to celebrate the wonderful fresh organic fruits of the season by canning little batches of ultra tasty jams, sauces, and pickled things.
Red berries are so flavorful, and although I love the first bite of a juicy strawberry, my body reacts most unpleasantly to them. That means raspberries are the more important to me.
We grew lines of raspberries in both my childhood garden and in our family garden and I became enamored of the bumpy berries early on. We always had frozen stashes of the individual berries as well as freezer jam back then and that's something I've missed in my apartment kitchen so I decided to can little pots of my favorite red jam.
I picked up a 14 ounce tray of picture perfect berries, above, at my organic food store, knowing they would make a delightful concoction with the luscious peaches sitting on my countertop at home.
I had already ordered a bulk pack of cinnamon bark and since it arrived I've been infusing jams, teas and sauces with the pungent spice with great success.
Here's my recipe for Leslie's Peachie Cinnamon Raspberry Jam. It's in a format that makes it easy for you to print it out. Have fun, enjoy, and gladden your family and friends with a gift jar.
ALL Photographs Â© 2013 Leslie Sinclair - NO USE PERMITTED - All Rights Reserved
Recipe Makes Seven Half-Pints
I say canning is a statement of faith.— Leslie Sinclair
Assemble ingredients, including jam jars, funnel, ladle, measuring spoon, measuring cups, large saucepan, cooking spoon or silicone scraper, jar lid gizmo, clean lint-free wiping cloth for jar rims, clean washcloth, and my ever favorite Tasting Spoon.
- 12 oz. Fresh Raspberries
- 2 large
- very ripe Peaches
- 1 Cup Coconut Sugar
- 1/4 Cup Maple Syrup
- 2 large and long Cinnamon Bark Pieces
- 1/4 small Lemon
- 10 drops Stevia Syrup
- 4 Tablespoons Powdered Pectin
- Jars, Utensils, Bowls, Lids and Such
- Place washed jam jars into small water bath canner or other large pot, and pour at least 1 1/2 inches of water inside. Carefully half-fill the jars and lower them into the pot, placing them in a canning rack so they stay in place. Turn burner on very low (you have a long time for the jars to heat before you're ready for them).
- Place clean lint-free cloth at jar filling site, with a clean washcloth. You wrap that around the filled hot jar so you can get a good grip to tighten the canning ring on top of the lid, screwing it down to the jar rim. Place utensils near the stove or sink, where they will be used.
- Prepare the Fruit
- Wash the peaches first, using a good chemical-free produce soap. Boil enough water to cover one peach at a time. That's for blanching the peach so you can easily slip the peel off. Dip one peach into the boiling water, using a large tempura ladle or noodle ladle like i used. Turn peach over - you'll quickly see a slight darkening of the skin. Count to 30 and remove the peach to your prepared bowl of very cold water. Plunge it in and leave it while you blanch the other peach.
- Remove the peaches from the cold water and gently remove the skin. I like to use a small dull knife so it doesn't cut into the peach flesh.
- Slice peaches open, removing pits.
- Thinly slice, then chop, using a great big chef's knife like I use.
- Scoop all the peach pieces and juice from the cutting board and place in the cooking pot.
- Add 1/8 Cup Water and turn burner on low.
- Place raspberries in veggie wash and swirl them gently. Drain into colander and rinse in bowl of fresh water, and drain.
- Dump berries into jam pot.
- Add lemon juice.
- Begin Making the Gorgeous Jam
- Add the coconut sugar, maple syrup, stevia and stir.
- Break up and tie up the cinnamon hunks in cheesecloth, tying it shut like a nice hobo bundle.
- Plunge it into the juice that's seeping out of the fruit and melding with the sweeteners.
- Stir gently.
- Bring to gentle boil and stir frequently, reducing heat to keep jam simmering. Taste, using my favorite tasting spoon. Add more sweetener or lemon juice to taste. Simmer 20 minutes.
- Use This Time To Set Up Jars and Lids
- Using a jar lifter, lift hot sterilized jars out of the water and set them on a folded clean kitchen towel in the space where you will fill them.
- Bring a small pot to just below boiling and place the jar lid gizmo inside. Turn heat off and let them sit.
- Set funnel inside the first jar. Set ladle next to jam pot. Be sure to keep a watch on the jam - give it a stir and make sure it's not sticking. Be ready to turn the heat further down.
- Don't Forget The Jam!
- Remove cinnamon bundle and discard.
- Taste one last time - sweet enough or does it need a pinch more sweetness?
- Bring heat up so jam is at a rolling boil. That means you can't stir it down. It's hyper, like the kids.
- All at once pour the pectin into the pot and stir continuously for one minute (or follow box directions). If foam forms (none formed for me), skim it off quickly with a large thin spoon.
- Reduce heat and quickly ladle jam into waiting jar, through the wide-mouth funnel.
- Set funnel into next empty jar, and wipe the rim of the filled jar with a thin layer of damp cloth.
- Grab the gizmo by the knob on top and lift it a bit out of the water so you can lift one flat lid. Place the lid on the clean filled jar rim. Grasp the jar with your hand covered by the dishcloth, and screw one clean ring on to gently tighten the lid down.
- Set the filled jar onto a folded layered towel so the heat of the jar won't be shocked by a very cold countertop (such as tile) and break. Fill the next jar in the same manner. I filled 5 half-pint jars and one pint jar, leaving the latter jar open. I covered it with a white plastic screw-on storage lid that's made specially for canning jars, and put it in the refrigerator, ready for eating, after it cooled.
- Cover the bath of jars with a couple of fluffy towels to keep the heat in for a while. As they cool you will hear the plunk plunk of little lids popping, signaling success in sealing your jam for Winter enjoyment.
Really Nice Jars for This Ruby Red Jam
Leifheit presents some pretty fine glassware. One of these days I'll have to try these special new canning jars.
They have dispensed with the flat lids and rings and developed a special heavy lid that does some fine sealing of its own.
The simple one-piece lids add sophistication to the jars given as gifts, but replacement lids are pretty pricey so I'm not likely to us them for items I can for my pantry - only for display until I give the sleek filled jars away.
Beauty - Even in Scrubbing Fruits
Why Go Sugar Free?
Type II Diabetes tends to run in the family. Every little pound added seems to make a difference so I'm avoiding processed sugar.
Stevia, Maple Syrup and Coconut Sugar lessen the risks of eating lots of sugar.
To sweeten and preserve jams, sauces and many pickled items
I'm using organic alternatives.
Blanch Peaches in Hot Water then Plunge Into Cold Water then PeelClick thumbnail to view full-size
Raspberries Are a Cinch - Peaches Take Peeling, Slicing & Chopping
Add Ingredients and Start Stirring - ALL Photographs Â© 2013 Leslie Sinclair - NO USE PERMITTED - All Rights ReservedClick thumbnail to view full-size
The Cinnamon Sticks I Used 5" Long - I bought them bulk - here resting on cheesecloth
Adding the Bundle of Broken Cinnamon Sticks
If You Don't Make My Jam
After 90 minutes of not making jam
what will you have added
to the pantry shelves instead?
This Little Long Handled Tasting Spoon is a Winner
Remove Cinnamon Bundle and Fill Jars With a Ladle & Canning FunnelClick thumbnail to view full-size
Love This Gizmo For Heating the Jar Lids
Here's The Gizmo For Heating the Lids & The Canning Funnel
This nifty gizmo makes heating the lids simple.
It eliminates burning fingers and fussing around in the water for lids lying on the bottom of the pan at the bottom of the water.
I use this canning funnel all year long, but it's invaluable for expediting jam jar filling.
As I empty my wide mouth pint jars, and wash them to put away on the pantry shelves I often pull out the funnel to keep the jar rim clean when I fill it back up with leftovers.
I would buy replacement lids like these if they cost a dozen dollars. I use them every day all year.
After I open a jar of jam I toss the flat canning lid and replace it with one of these. They come in regular and wide-mouth sizes.
They are easy to screw on and off, and keep foods first-day fresh.
From Peach & Raspberry to PotClick thumbnail to view full-size
Photographs Â© 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved
My Tasting Spoon of Many Uses
If I didn't already have the tasting spoon of my dreams I would get one of these.
This set is elegant looking and the high curved handle makes it swift to grab in a hurry.
No fiddling around trying to pick up an overturned spoon while keeping the jam from scorching, with this one.
Sure, it's made for spaghetti, but it has the same feature as my spoon, a long handle and a gripper at the end.
In this case the gripper is a lovely looking sporty fork, but it has a crook at the base and that makes it easy to lock onto the spoon.
Ok, the handle lacks the crook that I like so much, but it's cheap and users brag about it.
Now I'm crazy over this spoon. The long handle means it beats an iced tea spoon by a long handle shot!
Hold it by either end. I like to hold mine by the larger spoon end and sip out of the itty bitty spoon end.
I hold my cooking spoon or scraper over the jam pot and drip a few drops onto my tasting spoon so I don't need to keep refreshing spoons every time I want to taste.