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Peach Raspberry Jam

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 1 quart whole raspberries
  
• 2-1/2 cups pitted, peeled, and crushed peaches (about 2-1/2 pounds peaches)
  
• 5 Tbsp freshly squeezed lemon juice, strained
  
• 6-3/4 cups granulated sugar
  
• 1/2 tsp unsalted butter (optional)
  
• 1 pouch (3 ounces) liquid pectin
  






Instructions



1. Press the raspberries through a food mill or fine-mesh sieve to remove the seeds. Discard the seeds and measure out 1 cup of puréed raspberry pulp.
   
   
2. In an 8-quart stockpot, combine the peaches, raspberry pulp, lemon juice, sugar, and butter, if using. Heat the mixture over medium-low heat, stirring constantly until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil.
   
   
3. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
   
   
4. Ladle the jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   Makes about six 8-ounce jars.