Peaches are cooked down with fresh raspberries, sugar, and lemon juice for this beautiful homemade summery jam.
Preparation Time
30 mins
Cooking Time
41 mins
Total Time
1 hr 11 mins
Calories
72 Calories
Recipe Instructions
Step 1
Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
Step 2
Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 3
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Step 4
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Step 5
Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
Step 6
Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
Ingredients
5 cups fresh raspberries
10 cups white sugar
3 tablespoons powdered pectin
7 pounds fresh peaches
1 (6 fluid ounce) container liquid pectin (such as CERTO®)