Peach Raspberry Freezer Jam

• Vegan
• Gluten free

• Produce

  • 1 pint 2 cups fresh raspberries, fresh
  • 1 1/2 lbs Fully ripe peaches

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 box Fruit pectin
  • 4 1/2 cups Sugar

• Liquids

  • 3/4 cup Water

Found on thecafesucrefarine.com

Description

Ingredients

• 1 ½ pounds fully ripe peaches, about 4-6 medium size peaches
• 2 cups fresh raspberries, about a pint
• 4 ½ cups sugar*
• 2 Tbsp. fresh lemon juice
• ¾ cup water
• 1 box fruit pectin**

Directions

• Wash 6 small (1 cup) glass*** canning jars or plastic containers with lids. (If your jars are smaller, use more.) I like to put mine through the dishwasher. Dry thoroughly and set aside.
• Peel, pit and thinly slice peaches into a large bowl. Add raspberries and mash everything with a potato masher. Dont mash it too fine, you want little pieces of fruit to remain.
• Measure exactly*** 3 cups of fruit into a large microwave-safe bowl. (If you have extra, use on your morning yogurt or as an ice cream topping.)
• Add sugar and lemon juice; mix well. Place bowl in microwave and heat on high power for 3 minutes. Remove carefully (as bowl will be hot) and stir for 3 minutes.
• Take a little taste. If mixture is still a little grainy (sugar not dissolved) return to microwave for another 2 minutes, then stir well.
• Mix water and pectin in small saucepan and stir to combine. Bring to boil on high heat, stirring constantly. Cook and stir for 1 minute. Add to peach mixture; stir for 3 minutes.
• Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.) Makes 6 cups of jam.