Don’t be afraid to make jam, people! It’s so easy and so yummy! I’m a raspberry lover from way back and use them often is desserts. You’ve got to sweeten them up quite a bit for me though so using them in jam is the way to go. I added peaches to this jam because I’m wild like that. I used frozen peaches but you can certainly use fresh....just peel them first. I went the easy route with frozen because ain’t nobody got time to peel peaches!!!! This is extra good jam, folks....just sayin’.
Peach ~ Raspberry Jam
1 12-ounce container raspberries (1 cup mashed berries)
1 16-ounce bag frozen peaches ~ thawed
1 box pectin (I used Sure Jell)
2 tablespoons lemon juice
7 1/2 cups of sugar
1 tablespoon of butter
Place raspberries into your food processor (or mash them by hand) and pulse for a few seconds, leaving some chunks. Pour into a measuring cup. You want 1 cup of mashed raspberries.
Now do the same with the peaches. One 16 ounce bag will yield 3 cups of mashed fruit.
Add the mashed fruit to a large pot, along with the sugar and lemon juice.
Add the butter then cook and stir over medium-high heat until mixture comes to a rolling boil.
Add the pectin and cook and stir 5 - 7 minutes until mixture thickens.
Remove from heat and ladle into 8 8-ounce jars.
Wipe rims and sides of the jars of any jam. Place seals and lids on then immediately turn upside down on your counter-top to cool. This is will help seal the tops down to maintain freshness.
When completely cooled, place in the fridge.