Peach Raspberry Jam Recipe photo by Taste of Home
Peach Raspberry Jam
TOTAL TIME: Prep: 10 min. Cook: 10 min. + standing
YIELD: about 5 cups.
"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."
Ingredients
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1-1/4 cups finely chopped peaches
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2 cups fresh raspberries
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2 tablespoons lemon juice
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4 cups sugar
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3/4 cup water
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1 package (1-3/4 ounces) powdered fruit pectin
Directions
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1.
Wash five 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.
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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.
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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.
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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.
Nutrition Facts
2 tablespoons: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (22g sugars, 1g fiber), 0 protein.
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