If you like to combine another fruit with raspberries to make a delectable no-cook freezer jam, make this Raspberry Peach Jam Recipe.
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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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