A honey-sweetened jam made with summer raspberries, fresh peaches and Gewürztraminer white wine for a bit of added complexity and fun.
Too much to do. I’m desperately trying to fit in as much as possible into the last weeks of summer. Suddenly it was here, and I wasn’t ready for it. Where did the blueberry-picking season go to? Where have all the raspberries gone? Did they run off while I was gallivanting in Pennsylvania? Did they sneak under the rug while I pulled tomato blight leaves from plants and cursed the number of weeks left that I needed to keep doing it?
Wherever the summer has flown away to, one thing is certain, I have 17 days to go until the kids go off to school, and I’m packing them full of all the things I said I would do and haven’t yet, like homemade jam. I love the way my kids faces light up as we boil and bubble, how they learn to create in the kitchen, to create something that we’ll be eating for months to come each and every morning as a reminder of that one day we spent washing berries, peeling peaches (eating the peels) and making jam.
Jam is relatively easy, and small batch jam can do wonders for a hurried soul. Four cups of fruit is not a huge undertaking. Three peaches peeled and one small basket of berries picked from the backyard is all it takes.
Boiled together with a bit of wine and honey, lemon juice to keep peaches from browning, pectin and a small pat of butter to control the foaming.
At the end of the evening, summer was picked and packaged into small jars that will wait patiently on the shelf for us to eat them as the weather gets colder and our breakfasts get warmer.
Have you canned anything this season?
2 cups peaches, peeled and puréed
2/3 cup Gewürztraminer
3 tablespoons lemon juice
3 tablespoons no-sugar pectin
1 cup raw honey (light like clover or sandalwood)
1/2 teaspoon butter, optional (helps with foaming)
Combine raspberries, peaches and Gewürztraminer in a large saucepan. Stir in lemon juice, pectin, honey and butter. Bring to a boil over high heat and boil hard for 3 minutes, stirring frequently. Pack into sterilized jars, wipe rims and place lids and rings on.
Process jars in a hot water bath for 10 minutes (15 minutes for altitudes over 6,000 feet). Remove jars from the water bath to a clean towel to cool and seal. Any jars that do not seal can be placed in the refrigerator and used promptly. Refrigerate all jars to store.
Makes 5 half-pint jars.
Beautiful, Shaina, and those berries are perfection. There’s nothing like homemade jam! If we see each other again soon, you better bring me a jar!
This looks wonderful. Tracy turned me on to wine in jam, and I think it’s spectacular. Gorgeous photos, Shaina.
OOh, I remember Tracy’s wine jam earlier this summer. I met a lovely lady named Heidi who inspired me to add a bit of flavor with alcohol. Her jams had just that extra layer of complexity that some are lacking.
Looking for one more jam to put up this summer….PERFECT!!! Can’t wait to try it!!! Thanks for posting 🙂
I just love the idea of adding wine to jam. I’ve never done it before but I bet it gives it that extra something.
Oh, this jam sounds heavenly. I love the idea of adding Gerwurtztraminer – that unprounouncable wine – to the jam. The flavor profile sounds so intriguing.
Is the blueberry picking season over? Darn it, missed it again this year. Your jam is lovely, I’ve never tried adding wine before, will have to give it a go.
Oooo, this look so good I might need to sit down. Dear Lord!
Ooh, this sounds delicious. I love peaches and raspberries and with the addition of wine and a touch of butter I’m sure takes this recipe right over the top. I look forward to trying it just as soon as I get a break.
What a great flavour combination! And nothing comes close to homemade jam, especially jam with these ingredients. So good. Thanks Shaina!
A new jam to try! Thanks so much for this. I can’t wait to see how it’ll turn out.
Have you ever frozen this jam, Shaina? Sounds wonderful.
I haven’t, Donna. I’ve only processed it for canning, but if you end up doing a freezer method, let me know how it ends up!
Thanks for the recipe Shaina, that’s awesome jam you have here look so delicious 😀
This looks sooo yummy! I need this with my biscuits 🙂
Lovely photos! The summer is really flying by so quickly but making jam is almost like hitting the pause button for a moment. Delicious. Always looking for more entries into Simple and in Season…
wow, I’m glad I’m not the only one new to putting wine in jam. One more thing to do before summer slips away…
I always feel like summer slips away, too, Casey. I wish I could just sit in this week for a few days longer, make it last just a bit more.
I just love this combination! I think the best jam I’ve made yet this year was my strawberry & wine jam. The wine definitely adds that extra something!
I used to make homemade jam with my nana years ago. I’m gonna have to try your recipe out. It looks sooo tasty! 🙂
This sounds amazing! I’ve been doing lots of mini jam experiments, and I’m going to try this one while the peaches at the market are still the stuff of dreams!
I can just taste this Shaina…I love the combo of raspberries and peaches, it’s perfect! Such pretty photos too…
This sounds fantastic! Such a great combination of flavors
I love most sweet German wines…Gewürztraminer is my all time favorite so using it in a jelly…. going to have to make this asap!
This sounds so lovely. Now I want to make more jam…this time with wine! I ordered a box of CO peaches mid-summer, to be delivered at the end of August. With the crazy weather this year, I still don’t have them. 🙁