Peach Raspberry Jam Recipe

Peach Raspberry Jam Recipe photo by Taste of Home

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"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."

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Peach Raspberry Jam Recipe

Prep: 10 min. Cook: 10 min. + standing

Yield: 40 Servings

10 10 20

Ingredients

1-1/4 cups finely chopped peaches
2 cups fresh raspberries
2 tablespoons lemon juice
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

Directions

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 2-3 minutes or until sugar is dissolved.
Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 5 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, 1 g fiber, trace protein.

Originally published as Peach Raspberry Jam in Country Woman July/August 2003, p41