Raspberry-Peach Freezer Jam
Servings 6 cups
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 Must use the same less sugar Sure Jell Pectin for this recipe
- 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 MUST be 3 cups in total.
- Dice the peaches; you will need exactly 1 cup. Side Note: Be sure to 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 the mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
- Quickly stir the 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 a 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 pectins call for different amounts of sugar and fruit.