Raspberry Peach Jam - Heart's Content Farmhouse

Prep Time:15

Cook Time:1

Process Time:10

Total Time:26

Equipment

8-quart pot
6 Pint mason jars
Water Bath Canner and accessories
immersion blender optional for smoother jam

Ingredients

3 cups peaches (chopped; fresh or frozen; don't need to thaw)
2 cups raspberries (fresh or frozen)
2 tablespoons lemon juice (bottled)
1 1.75 oz package powdered pectin
½ teaspoon fruit fresh powder (optional - stops the peaches from browning)
5 ½ cups sugar

Instructions

Prep for canning. Wash your jars with hot, soapy water. Fill them with water and place them in your water bath canner. Fill your water bath canner so your jars are fully submerged. Place over medium-low heat, cover the canner, and simmer the jars. Place your lids and rings in a saucepan with water. Place over medium-low heat and simmer. Do not boil.
Cook fruit, lemon juice, and pectin. In an 8-quart pot, add the raspberries, peaches, lemon juice, fresh fruit powder (if using), and pectin. Place over medium heat and allow the mixture to come to a boil, stirring frequently. Let it come to a full rolling boil so it cannot be stirred down.
Add sugar and boil again. Add the sugar all at once and stir the mixture well so it is fully incorporated. Increase the heat to medium-high and bring the mixture back up to a rolling boil, stirring constantly. Once it reaches a full rolling boil, boil for 1 minute then remove from the heat.
Blend (optional). Using an immersion blender, pulse the mixture to break up any of the fruit that wasn’t broken down during the cooking process. If you want a chunkier jam, skip this step.
Fill jars. Remove the jars from the canner and, using a canning funnel, ladle the hot jam into the hot jars, leaving a ¼-inch headspace.
Wipe rims and attach lids. Wipe the rims of the jars using a moist, clean towel. You can moisten it with white vinegar to make sure there isn’t any sticky residue left on the rims. Place the lids and rings on the jars and tighten them so they’re fingertip-tight.
Process. Place the filled jars back into the water bath canner so they’re fully submerged and there’s about 2 inches of water over them. Cover the canner and bring the water to a boil. Process the jars for 10 minutes.
Rest. After 10 minutes, turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
Cool and check seals. Remove the jars from the water bath canner and place them in a heat-resistant area so they can cool for 12-24 hours. After they have fully cooled, check the jars for a seal by pressing the middle of the lid. If it doesn’t pop up, remove the rings and store the jars in a cool, dark place for up to 18 months (or per the lids manufacturer’s recommendations). Any jars that do not have a proper seal need to be stored in the fridge and used within 1 week.

Notes

The easiest way to peel the peaches is by scoring the bottoms of the peaches and placing them in a pot of boiling water. Boil for about 1 minute. Transfer them to an ice water bath. The skins should come right off. Then chop them into small pieces, removing the pit.

Nutrition

Servings: servings

Calories: 52kcal

Author: Katie