Peach Raspberry Freezer Jam

PEACH RASPBERRY FREEZER JAM

PRINT

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!

Author: Chris Scheuer

Recipe type: Condiment

Serves: 6 cups of jam

INGREDIENTS

• 1 ½ pounds fully ripe peaches, about 4-6 medium size peaches
• 2 cups fresh raspberries, about a pint
• 4 ½ cups sugar*
• 2 Tbsp. fresh lemon juice
• ¾ cup water
• 1 box fruit pectin**

INSTRUCTIONS

1. 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.
2. 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.
3. 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.)
4. 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.
5. Take a little taste. If mixture is still a little grainy (sugar not dissolved) return to microwave for another 2 minutes, then stir well.
6. 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.
7. 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.

Oh, and speaking of jars, I get lots of emails asking what kind of jars, cruets, bowls, etc I use. I’m always on the look out for fun stuff like this, not only for the blog (I’m what they call a prop junkie) but also for gift giving. These particular jars, Bormioli Rocco Quattro Stagioni are made in Italy, are reasonably priced and make a simple jar of jam look quite classy. I love the one piece lids too instead of a lid and ring like most canning jars have.