Peach Raspberry Jam Recipe

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Peach Raspberry Jam Recipe
Peach Raspberry Jam Recipe photo by Taste of Home
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Peach Raspberry Jam Recipe

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Publisher Photo
"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."
Featured In: 19 Freezer Jam Recipes
MAKES:
40 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + standing
MAKES:
40 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + standing

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

Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly.
Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: about 5 cups.
Originally published as Peach Raspberry Jam in Country Woman July/August 2003, p41

Nutritional Facts

2 tablespoons: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (22g sugars, 1g fiber), 0 protein.

  • 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
  1. Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly.
  2. Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved.
  3. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours.
  4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: about 5 cups.
Originally published as Peach Raspberry Jam in Country Woman July/August 2003, p41

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