An easy recipe for a small batch of Peach and Raspberry Jam. Delicious made with either fresh or frozen fruit.
To sterilise glass jars, I simply wash them on the hottest cycle in the dishwasher, and I pour the jam in the jars while they are still hot.
I should mention that most recipes call for the jam to be cooked until the temperature reaches 105°C (225°F). However, my sugar thermometer sometimes don’t reach that temperature, even though it has reached setting point. So I recommend to just keep an eye on the mixture as it is bubbling away – if it starts to look like it has thickened but your thermometer has not reached 105°C, you should take the pan off the heat.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.