Peach Raspberry Freezer Jam is going to be your new family favorite!
Peach Raspberry Freezer Jam is my kids favorite jam! My daughter, Madi, called me last week asking me to bring her some jam when I come to visit. I told her that I could if it was what the baby wanted. 😉 My kids don’t like anything but home made jam, since they’ve grown up eating this and their grandma’s jam. Yes, you can say I have ruined them… but for a good cause!
The best part is, this Peach Raspberry Freezer Jam is so simple and easy to make! It lasts forever and you and your family will be so pleased with it! Make a big batch, keep it in the freezer, and be relieved that you don’t have to run to the store when you’re jam in the fridge is gone. 🙂
Enjoy this jam on a yummy loaf of Artisan Bread!
Peach Raspberry Freezer Jam is a fave at our house. . . we hope you love it too!
Have an amazing Monday!
Much Love and Peace~
- 1 1/2 cups fresh peaches
- 1 1/2 cups fresh raspberries
- 2 tablespoons fresh lemon juice
- 5 cups sugar
- 1 box of pectin
- 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 with fork.
- Put 5 cups sugar and 1 1/2 cups of each fruit in a large mixing bowl, stir, let sit for 10 minutes.
- In a small sauce pan add cold water, slowly sprinkle in pectin whisking until 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).
- Allow to sit out on the counter for 24 hours to gel and then freeze.
- Use within 18 months.