Raspberry-Peach Jam

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Sort the raspberries, wash and dry if necessary. Weigh 750 g of flesh. Scald, skin, halve and stone the peaches. Dice finely and weigh 250 g of flesh

2. 2

   Mix gelling agent and sugar (for diabetics, fructose or sorbitol) in a large pot. Add fruit and citric acid. Mix everything well. (If using sweetener, mix fruits and sweetener first, then stir in the gelling agent).

3. 3

   Bring everything to the boil while stirring over high heat. Cook for at least 3 minutes while stirring until bubbly. Pour the mixture immediately into prepared twist-off glasses. Close and let cool upside down

4. 4

   For diabetics:

5. 5

   2 tablespoons (35 g; with fructose or sorbitol) = 1 BE

6. 6

   2 tablespoons (35 g; with sweetener) = 0 BE

7. 7

   Shelf life 6-9 months