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Raspberry Peach Jam
Raspberry Peach Jam
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Prep Time:
30 minutes
Cook Time:
41 minutes
Total Time:
791 minutes
Summer jam made with fresh peaches, raspberries, sugar, and lemon juice.
Ingredients:
  • 7 pounds fresh peaches
  • 10 cups white sugar
  • 5 cups fresh raspberries
  • 0.33333334326744 cup lemon juice
  • 1 (6 fluid ounce) container liquid pectin (such as CERTO®)
  • 3 tablespoons powdered pectin
Instructions:
  • Place ten 12-ounce jars in a pot of simmering water while preparing the jam. Clean lids and rings with warm soapy water.
  • Bring a large pot of water to a vigorous boil. Drop in 3-4 peaches at a time and blanch for 30 seconds. Transfer to an ice bath to halt the cooking. Drain, peel, core, and dice peaches into small pieces.
  • In a large pot, mix together diced peaches, sugar, raspberries, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Increase heat to medium-high and boil rapidly for 10 minutes. Stir in liquid and powdered pectin, bring back to a boil, then remove from heat and skim off foam with a slotted spoon.
  • Fill hot jars with jam, leaving 1/4 inch of space at the top. Clean jar rims with a damp paper towel to remove any residue. Seal with lids and secure rings.
  • Fill a large stockpot halfway with water and bring it to a boil. Use a holder to carefully lower the jars into the boiling water, keeping them 2 inches apart. Add more boiling water if needed to ensure the jars are covered by at least 1 inch of water. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wooden surface, ensuring they are spaced several inches apart. Allow them to cool for 12 to 24 hours. Afterwards, check the lids by pressing down to confirm a tight seal (lid should not move up or down).

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