the gluten free chef
Simple Peach Raspberry Jam
6-7 firm peaches, washed, peeled and quartered
3 cups fresh or frozen raspberries
3 1/2 cups organic unrefined sugar
juice of l lemon
2 tablespoons lemon zest
1 teaspoon pure vanilla extract
1/4 cup ground chia seeds
1/2 cup tapioca starch
- Add peaches, raspberries, and sugar to crockpot. Cover and cook on high for 5 hours stirring 1 or 2 times per hour. After 4 hours add lemon juice, zest, vanilla, chia seeds, and tapioca starch to crockpot and cook for an additional 2 hours on low until mixture is thick and bubbly.
- Carefully ladle hot mixture into prepared pint jars leaving 1/4 inch head space. Process for 15 minutes in a boiling water canner.