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.
It's jam makin' time!!!
Add the mashed fruit to a large pot,
along with the sugar and lemon juice.
Stir together and start cooking!
Once the mixture comes to a rolling
boil (a boil that can't be stirred down), add the pectin and cook and stir
5 - 7 minutes until mixture thickens.
Remove the heat and fill your jars.
Wipe the rims, add the seals and
rims then immediately turn the
jars upside down to seal. Cool
then put in the fridge.
Break out the biscuits and bread.....
....you're gonna love it!
