Fabulous Home Canned Peach Raspberry Jam

Homemade jam is one of my favorite reasons for canning, and today I have a delicious jam that’s going to our “I Grew Thanksgiving” dinner with me since it’s made from raspberries and peaches I grew!  If you don’t have access to your own fruit, you could get your peaches and raspberries from the grocery store, farmer’s market, or even use frozen fruit to make this fabulous Peach Raspberry Jam!

Here’s what you’ll need:

3 cups finely chopped/crushed peaches

2 cups crushed raspberries (I kept mine in the freezer until my peaches were ready so I’d have them for this project)

1/4 cup lemon juice

7 1/2 cups sugar

1 box pectin (I used MCP pectin)

Get ready:

1.  Fill water bath canner with water and heat on stove so water will be hot and ready to can when the jam is cooked.

2.  Sterilize jars (this recipe makes approximately 9 cups of jam–just shy of 5 pints).

3.  Heat canning lids in separate pot.

Make the jam:

1.  Prep the fruit.  Wash, peel and pit your peaches, then chop or crush them to make 3 cups peaches.  Wash and crush berries to make 2 cups crushed berries.  I used my KitchenAid to crush the peaces, and just smashed the berries in a bowl with the edge of the measuring cup.

2.  Mix fruit, lemon juice, and pectin in a pot and heat over medium heat to a rolling boil.

3.  Add sugar and return to a rolling boil.

4.  Add 1/4 tsp butter or margarine if necessary to prevent foaming.

5.  Boil for 4 minutes, and skim off any remaining foam before canning.

Can the jam

1.  Ladle hot jam into jars.

2.  Wipe rims and screw on two piece caps finger tight.

3.  Process jars in water bath canner 10 minutes (adjust for altitude).  Remove and let cool.

4.  Mark with date and store on shelf unopened and refrigerated after opening.

Now the hardest part–Don’t eat it all at once!  Enjoy!

Keep preparing!
Angela