Linda Amendt has a Peach Melba Jam recipe in her Blue Ribbon Preserves book. She used 3 cups of chopped peaches and 1 cup of raspberry pulp. The rest of the recipe is identical to her plain peach jam recipe. Her raspberry jam recipes were quite different as to the amount of sugar, etc. so maybe try the Pomona recipe for peaches and add the raspberries.

Sure you can. Even if it doesn't set it is bound to be great stuff for syrup and ice cream topping!!! ;)

But the odds are it will set with Pomona. Let us know how it turns out.

Dave

I've made one peach-raspberry jam and decided that particular version was the worst of both worlds. The raspberry drowned out the peach flavor without being fully "raspberry", if that makes sense, and the color was an odd and unappealing pale coral.

Flavor and color-wise you might have the best luck making a raspberry jelly and floating peach chunks in it.

Carol

hmmm... that's a nice idea...

how does one float chunks... (wow that sounds gross)...

or could I do peach jam and float blueberries in it?

This sort of thing is a little trickier. You'd have to make raspberry juice (cook briefly to extract juice then strain pulp - any standard raspberry jelly will explain how in more detail) first. Then add your sugar and stir in peach cubes. Cook as per usual for jams and jellies, however Pomona directs.

When the preserve is done let it rest 5-10 minutes, stirring occasionally. You want the peach pieces to absorb the sugar syrup and the weights to equalize to reduce floating.

Then bottle and can as per usual.

As far as the peach blueberry is concerned, I think you'd have to do a peach preserve rather than a peach jam. You need a clear syrup to suspend the fruit. In that case you'd have clear peach syrup with peach pieces and blueberries. There's a peach preserve thread on the Cooking Forum you could check out. Things move fast on that Forum, so it may have dropped to page 2 or 3, but you'll see it.

I don't know what the blueberries would do to the color. They're bound to leach some of the juice.

I haven't tried either of these combinations, so no guarantees. Right now I'm buried in preserves and just can't justify making any more.

Carol

well.. I was so excited to have gotten a flow down with what to do when that I forgot to let the preserve set for 5-10 minutes... ooops!

So I have 3 (yup, small batch!) 1/2 pint jars with peaches floating on top..

oh well! I'll still eat it!

If you like the taste, that's all that matters. You can always just stir it up when you open the jar. Who's going to know the difference, LOL.

To tell the truth, I forgot you were using Pomona. I know the resting period works with regular sugar preserves. I'm not sure if you get the same result with reduced sugar or not. Let us know if you remember next time.

Carol

I'll definately share that info.. if I ever figure it out.. as far as taste goes... I think I should have tasted it before I processed it.. I tasted the tiny bit that was left in the pot and it was a little too tart...

I'm so paranoid that I'm not going to get it right that I'm afraid to stop anywhere in the process to taste things!

bullmastiff, the tasting is the most important part!

If it's good, then you keep tasting every step "just to make sure" and the canning experience is so much tastier! And if it's not, then you have a chance to correct it before it gets canned, or, if it's really ruined, to dump it before you go through the trouble and use the jars.

Raspberry peach, huh? I'll come over and be your taster!

Zabby

oddly.. it really sucked.. didn't taste like anything. Should have listened to ReadingLady...

Oh well it's only 5 peaches wasted.

readinglady is rarely wrong, it's true...

sorry it wasn't a hit. but hey, you don't know till you try, eh?

Zabby

Yeah, it sucks when stuff doesn't come out edible after all that work.

We got some luscious peaches (I mean really luscious peaches - better than I've eaten in ten years) and DH begged for some peach jam.

I peeled those puppies, cut them into incredibly identical pieces (I'm seeing visions of blue ribbon winning county fair entry here 'cause these peaches are wonderful), started measuring the sugar (the recipe called for 7-1/2 cups) and...only had six cups. Raided DH's sugar jar and came up with another 1/2 cup. Continued the process anyway, let it sit, stirred every five seconds, got those luscious pieces of perfectly chopped peaches suspended perfectly in a beautiful golden syrup, BWB'd it, sat back and said "YES, beyooteeful, food styling worthy of photography, jars of jam". I'm now having visions of State Fair blue ribbon stuff here.

DH swiped one out of the pantry today for breakfast.

He couldn't find the words to describe the flavor, so he looked in my thesaurus and found:
abhorrent, abominable, awful, detestable, disgusting, foul, fulsome, gross, hateful, hideous, loathsome, nasty, nauseating, noisome, odious, offensive, rebarbative, repugnant, repulsive, revolting, shocking, sickening, vile, yucky.

I personally voted for "so incredibly sickening sweet that I can't believe anyone would want to ingest this voluntarily".

But my 84 jars of salsa (from Annie's recipe) are SUPERB.

Ya win some and you lose some :-)

I've been following this discussion because I have a shipment of Colorado peaches coming next week and am planning what to do with them (in addition to simple canned peaches which are one of the must-haves in our house). I looked in my two new favorite books - Mes Confitures and Gourmet Preserves Chez Madelaine and found a few that might interest some of you. I'm not going to type the whole recipe here but if anyone wants them, let me know.

Peach Bluberry Jam
Ginger Peach Jam (I may try this)
Peach Preserves with Raspberries
Raspberry and White Peach Jam
Peach and Pear with Grand Marnier (definitely going to try this!)
Peach with Pinot Noirand Cinnamon
Peach and Wild Blackberry

There are others, but these seemed to fit the tastes that are being looked for in this thread.

Carol - or anyone else - have you ever done the peach and pear with grand marnier?

Ann

Nope, but of everything on the list the Peach and Pear with Grand Marnier sounds the best. Though now that I think of it, Peach (with or without Pear) with Amaretto sounds darned good.

After having done several Peach+ preserves I've arrived at the conclusion (for my taste) that peaches seldom benefit from combination. Their flavor is too delicate and their character is subsumed by whatever else they're combined with. But Peach and Pear might be the exception as Pears have their own delicate character. Hmmn. Wonder about Peach and Pear with slivers of candied ginger.

Check out the Spiced Blueberry Preserves (don't remember the exact name) in G.P.C.M. I was really happy with that recipe. I used most of a jar to do a jam swirl in a bundt cake with streusel. To die for.

Carol

Our tastes are obviously in sync!

Ann

Peach and Pear work well together, been there.

Been looking at Spiced Booberries now for 2 years, maybe make some, having a rave review from Carol