Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Minnesota State Fair Peach-Raspberry-Orange Jam — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Minnesota State Fair Peach-Raspberry-Orange Jam — Mrs. Wages
Ingredients
- 1/2 cup orange flesh, membrane removed, cut into small pieces
- 1 1/2 cups raspberries, crushed
- 2 1/2 cups crushed peaches
- Zest from 1 large orange (4-1/2g)
- 1 box Mrs. Wages® Fruit Pectin Home Jell®
- 3 1/2 cups granulated sugar
- 1 cup vanilla sugar (made by burying a chopped vanilla bean in 4 cups of sugar and letting it mellow for a week)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Measure exactly prepared fruits into 6- or 8-qt. saucepot. Stir pectin into fruit in saucepot. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Stir in zest and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.
- Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4-inch headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands medium-tight. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches.
- Add boiling water, if needed.) Cover; bring water to gentle boil. Process 6 minutes per University of Minnesota Extension Services information. Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
- Processing: As published by Mrs. Wages: "Process 6 minutes" (boiling water bath canner) - 6 minutes.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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