Raspberry-Peach Freezer Jam

My local grocery store had some very ripe fruit on sale so I grabbed some fresh raspberries and a few peaches so I could make a batch of freezer jam. I was so happy to see the sale because we just used our last jar of strawberry freezer jam and I needed to replenish our supply. I thought the raspberry-peach freezer jam would be tasty but I didn’t want a ton of seeds so I pressed half of the raspberries through a sieve to remove most of the seeds and did a small dice on the peaches. The jam turned out wonderful! It is sweet with a really nice flavor combination of raspberries & peaches and we all think it’s delicious.

How to Make Raspberry-Peach Freezer Jam

Wash the raspberries. Remove half to a thin wire sieve, and mash the berries very well into a bowl, this will remove the seeds and will produce a raspberry puree. The raspberry puree and the remaining whole raspberries need to be 3 cups total.  Dice the peaches; you will need exactly 1 cup.  Side Note: Make sure you have a total of 4 cups of fruit/puree.

Note: Reducing sugar, water, pectin, raspberries, or peaches will result in set failures. USE EXACT AMOUNTS.

Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Quickly stir puree from the mashed raspberries into the hot sugar mixture along with the remaining whole raspberries and diced peaches. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

Side Note: The fruit will float to the top of the jam during the cooling process. Stir the jam once it has cooled and is starting to set. This will allow the fruit to be distributed throughout the jar and it will have a nicer appearance.

Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectin’s call for different amounts of sugar and fruit.

Raspberry-Peach Freezer Jam

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Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Course: Condiment

Cuisine: American

Servings: 6 cups

Author: Pam

Ingredients

• 6 cups fresh red raspberries
• 3-4 ripe peaches, peeled, pitted & diced small
• 3 cups white sugar (must use exact amount)
• 1 package Less sugar pectin (I used Sure-Jell)
• 1 cup water

Instructions

• Wash the raspberries. Remove half to a thin wire sieve, and mash the berries very well into a bowl, this will remove the seeds and will produce a raspberry puree. The raspberry puree and the remaining whole raspberries should be 3 cups total.  
• Peel, pit, and small dice the peaches; you will need exactly 1 cup. 

   Side Note: Make sure you have a total of 4 cups of fruit/puree. 
• Note: Reducing sugar, water, pectin, raspberries, or peaches will result in set failures. USE EXACT AMOUNTS.
• Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. 
• Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
• Quickly stir puree from the mashed raspberries into the hot sugar mixture along with the remaining whole raspberries and diced peaches. Stir until thoroughly mixed. 
• Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set. 
• Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
• Tip: The fruit will float to the top of the jam during the cooling process. Stir the jam once it has cooled and is starting to set. This will allow the fruit to be distributed throughout the jar and it will have a nicer appearance.

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