Raspberry Peach Freezer Jam

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Peaches
  • 2 cups Raspberries

• Condiments

  • 1 cup Corn syrup

• Baking & Spices

  • 4 1/2 cups Sugar
  • 1 package Sure jell pectin

Found on garnishandglaze.com

Ingredients

• 2 cups mashed raspberries (about 3-4 6-ounce containers)
• 1½ cups mashed peaches, peeled (about 3-4 fresh peaches)
• 1 package Sure Jell Pectin
• 1 cup corn syrup
• 4½ cups sugar

Directions

• Mash (with a potato masher or if you dont want any chunks you can use a blender) and measure your fruit (dip peaches in boiling water for about 45 seconds to make peeling easier).
• Mix raspberries and peaches together in a large pot. Sift in the pectin a little at a time while stirring.
• Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
• After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F).
• Pour jam into clean plastic containers or glass jars.
• Jam lasts 1-2 months in the fridge and up to 1 year in the freezer.