Ramadan Mubarak and Peach Raspberry Jam

July 31st, 2011 Mona Posted in Lemon/Nimbu, Peaches, Raspberries, Raspberries, Sugar/Shakkar 13 Comments » 9,398 views

Masjid-al-Haram, the holy mosque in Makkah, Saudi Arabia

The crescent moon of the month of Ramadan has been sighted and starting tomorrow is the most blessed month in Islam~Ramadan. On this occasion I send my greetings to Muslims all over the world.

Ramadan Kareem to all. May Allah (سبحانه وتعالى) grant us closeness to Him, forgiveness from sin and reverence for His Word in this month of Fard. May Allah(سبحانه وتعالى)  accept our Siam (Fasting) and our Qiam (Traweeh prayers). Ameen.

Raspberries in my Garden

Almost three years back I had bought three little raspberry canes from the local garden center and planted them in a little patch in the backyard of my home.

Raspberries in my Garden

Little did I think that after just a few years these plants would multiply and grow into thick bushes as tall as I am and I would have an abundant supply of raspberry come summer every year mashallah.

Raspberries from my Garden

I love berries of all sorts, unlike my hubby who says that berries have a tart flavor. But I love to enjoy fruit of the season, tart or not, and they are so beautiful to look at. Who can resist them.

Fresh Ontario Peaches

So the other day, after harvesting my plants, I had quite a lot of raspberries. And after a visit to the local farmers market, I also had almost a ton of fresh Ontario peaches.

Fresh Ontario Peaches

Fragrant, juicy, sweet and blush-red colored, they are my absolutely favorite stone fruits. So, what better way to use them up than to make an easy yet quick jam with beautiful flavors that screams summer.

Peach Raspberry Jam

Ingredients:

Ripe Fresh Peaches – 6, washed
Raspberries – 1 cup, washed
Granulated Sugar – 3/4 cup sugar
Juice of 1 lemon

Peach Raspberry Jam

Method:

1. Slice peaches and discard pits. (Optional: You can also peel the peaches if you want)
2. Add the sliced peaches and raspberries to a blender container and blend until smoothly pureed. (Optional: You can strain this puree if you want a clear jam)
3. In a saucepan, add the puree and bring to a boil. Lower the heat to medium and add sugar and lemon juice. Mix well. Keep stirring occasionally and simmer gently for another 20-30 minutes. To test if the jam is ready, drop a heaping teaspoonful onto a plate and slightly tilt the plate. The jam should not run off, but cling and slowly glide down. If the jam isn’t ready, put it back on the heat for a while. Once done, spoon the jam into sterilized jars and refrigerate to store.

Sending this to Meeta’s Monthly Mingle:Stone Fruit event hosted this month by Sukaina of Sips and Spoonful.

And not to forget, do remember to send your entries to ‘The Hyderabadi Ramadan Food Festival Event – Season III‘ that I am hosting this Ramadan on my blog. Click here to go through the details of the event.

Luv,
Mona

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