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| Peach Raspberry Freezer Jam |
Peach Raspberry Jam
1 1/2 C peaches
1 1/2 C raspberries
2 Tbls lemon juice– fresh or bottled
5 C sugar
1 box of pectin with 3/4 C cold water
Remove peach skin (I just pull them off with knife, if they’re ripe enough they’ll come right off). Cut peach in half and remove pit. Quarter each peach half and place in blender. Fill blender 1/3 the way full and hit pulse 2-3 times. (You still need chunks.. do not puree). Wash raspberries (takes about 2 pints) put in a large glass measure cup and mash down. Put 5 C sugar and 1 1/2 C of each fruit in a large mixing bowl, stir, let sit for 10 minutes. (I usually prepare the next round of fruit if your doing multiple batches).
In a small sauce pan add cold water, slowly sprinkle in pectin stirring till mixed and no lumps. Turn stove on high heat and watch for it to boil, stir, when it reaches a full rolling boil cook for 1 minute (I always set the timer). Remove from heat, slowly drizzle hot pectin into the fruit bowl and stir for 3 minutes (set timer… it’s longer than you think). Pour into clean freezer containers (I use the disposable Ziplock pint size– they stack nicely and can be reused). Let sit out for 24 hours and then freeze.
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| Remove peel |
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| Quarter each half |
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| I don’t use a cutting board but I probably should… |
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| Fill blender 1/3 way full and pulse 2-3 times (leave it chunky) |
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| Mix 5 C sugar, 1 1/2 C of peaches and crushed raspberries, juice of 1/2 a lemon |
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| Mix well and let sit 10 minutes |
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| If there are too large of peach pieces, I cut them smaller |
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| Ready for Pectin |
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| 3/4 C cold water, mix in pectin, bring to rolling boil for 1 minute |
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| Stirring while boiling |
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| Drizzle into fruit and stir for 3 minutes |
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| Pour into freezer containers |
OH and I’m proud to say my son will not even taste any other kind of jam but my Peach Raspberry, it’s that good! Enjoy…
