Peach Raspberry Freezer Jam
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Prep Time
9 hrs 12 mins
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Cook Time
9 hrs 12 mins
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Servings
6 cups of jam
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Course
Condiments
Peach Raspberry Freezer Jam
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Take 30 minutes (yes, you read that right!) to throw together a batch of this yummy jam! It's really easy and you'll be thanking yourself when the cold winds blow!
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Ingredients
- 1 ½ pounds peach about 4-6 medium size peaches, fully ripe
- 2 cups raspberries about a pint, fresh
- 4 ½ cups sugar
- 2 Tbsp. lemon juice fresh
- ¾ cup water
- 1 fruit pectin
Instructions
- Wash 6 small (1 cup) glass*** canning jars or plastic containers with lids. (If your jars are smaller, use more.) I like to put mine through the dishwasher. Dry thoroughly and set aside.
- Peel, pit and thinly slice peaches into a large bowl. Add raspberries and mash everything with a potato masher. Don't mash it too fine, you want little pieces of fruit to remain.
- Measure exactly*** 3 cups of fruit into a large microwave-safe bowl. (If you have extra, use on your morning yogurt or as an ice cream topping.)
- Add sugar and lemon juice; mix well. Place bowl in microwave and heat on high power for 3 minutes. Remove carefully (as bowl will be hot) and stir for 3 minutes.
- Take a little taste. If mixture is still a little grainy (sugar not dissolved) return to microwave for another 2 minutes, then stir well.
- Mix water and pectin in small saucepan and stir to combine. Bring to boil on high heat, stirring constantly. Cook and stir for 1 minute. Add to peach mixture; stir for 3 minutes.
- Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.) Makes 6 cups of jam.
Notes
- * Jam making is a precise science - this is not the time to guesstimate or measure carelessly. It will show in your results, jam that is too thick or too thin.** Powdered pectin is available in most larger grocery store. It's sometimes tricky to find, so just ask. I usually use Sure Jell although I've also had success with the generic Kroger brand (and it's a lot cheaper!).*** Lots of people have asked if it's safe to freeze jam in glass jars. As long as you leave at least a half inch of space at the top for expansion, it works just fine.
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