Sunday, September 23, 2012

Fall is Coming! Raspberry Peach Jam

Fall is coming and I was in the mood to make more Jam!
I had jars left from my not so great attempt this summer at a watermelon jelly. So I decided that I would make a yummy Raspberry Peach jam. The peaches were frozen fresh from the tree. They were given to me by a friend who has a Peach tree. She will be getting a yummy Jar of this jam for Christmas.

2 Cups Peaches / 2 Cups Raspberries

I mashed up the fruit in my mini food processor.

The Recipe for this Yummy Jam:

Raspberry Peach Jam

What you need:

4 cups  prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and 1-1/2 lb. fully ripe peaches)
2 Tbsp.  fresh lemon juice
1 box  SURE-JELL Fruit Pectin
1/2 tsp.  butter or margarine
6-1/4 cups  sugar, measured into separate bowl
6 -8 oz Jars


Make it

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH raspberries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into saucepot with raspberries; stir until well blended. Add lemon juice; mix well.
STIR pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) (Recipe by Kraft SureJell)