If you like to combine another fruit with raspberries to make a delectable no-cook freezer jam, make this Raspberry Peach Jam Recipe.
Raspberries and peaches are both mature at about the same time of the season, making it easy to combine these two fruits in jams and other recipes.
This recipe uses a particular "Bernardin" brand of pectin which requires less sugar than other "no-cook" freezer jams.
The fact that this freezer jam is not cooked gives it a VERY FRESH TASTE!
3 cups peeled, pitted, and crushed peaches
1 cup crushed raspberries (about 2 cups whole berries)
1 1/2 cups granulated sugar
1 pouch freezer jam pectin (Example - "Bernardin")
Note - use a potato masher to crush the fruit. Do not use a food processor or a blender, because they will cause too much juice to be released.
In a large bowl combine the crushed peaches and raspberries.
Stir in the sugar and let stand for 15 minutes.
Gradually add pectin to the fruit mixture, stirring constantly for 3 minutes.
Let the mixture stand for 5 minutes.
Ladle jam into clean jars or freezer containers to within 1/2 inch of the top rim.
Cover with tight-fitting lids.
Store in the freezer for up to 1 year or refrigerate for up to 3 weeks.
Makes about 5 cups of jam.
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