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Raspberry Peach Jam Recipe

jam on bread

Ingredients

Scale
  • 3 cups of peaches, peeled and chopped
  • 2 cups of red raspberries
  • 5 1/2 cups sugar
  • 1 package of Sure Gel premium fruit pectin
  • 2 Tablespoons of lemon juice
  • 1/2 teaspoon butter (optional)

Instructions

  1. Combine peaches, raspberries, and lemon juice into a large saucepan
  2. Crus fruit slightly – or a lot as you prefer. I find a potato masher works well for this
  3. Add fruit pectin, and stir to dissolve
  4. Add the butter now if you’re using it. The purpose of the butter is to help keep the jam from developing a foam. It’s not a necessity, but it does help.
  5. Bring fruit mixture to a rolling boil
  6. Add sugar, and stir until dissolved
  7. Bring back to a rolling boil that cannot be stirred down
  8. Set your timer for one minute and continue boiling
  9. When time is up, remove from heat, and using a spoon, skim any foam that may have developed. I skim it into a bowl or jar and keep it in the fridge to use first
    foam from making jam being skimmed off
  10. Ladle into clean, hot jars to about 1/4 inch from the top
  11. Fit with lids and rings
  12. Water bath process for 5 minutes
  13. Enjoy!
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