If you’re a fan of peach and raspberry jams, then you’ve got to give this recipe a try. It’s the perfect blend of the two flavors, which go together unbelievably well, and the color of the resulting jam is amazing.
I made this for the first time a few years ago, and my kids loved it so much that they dubbed it “Mommy’s Special Jam”. It’s especially good on freshly made crepes (one of our favorite desserts for those times when we’re craving something but have nothing in the house).
Its real name is Peach Melba Jam, and you can find the recipe here.
Not being one to leave things be, I did change the recipe slightly. I actually like the added texture of raspberry seeds in jam, so rather than running the pulp through a sieve to remove them, I left them in. To make up the extra pulp that the seeds would be displacing, I added an extra 1/4 cup or so of raspberries (this has the added benefit of making a slightly softer jam, which I like). I got 8 jars out of the batch instead of 7.
I’d love to hear what you think if you try it!