RASPBERRY PEACH FREEZER JAM

 

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PREP TIME

40 mins

COOK TIME

5 mins

TOTAL TIME

45 mins

 

Author: Garnish & Glaze

Serves: 8 cups

INGREDIENTS

• 2 cups mashed raspberries (about 3-4 6-ounce containers)
• 1½ cups mashed peaches, peeled (about 3-4 fresh peaches)
• 1 package Sure Jell Pectin
• 1 cup corn syrup
• 4½ cups sugar

INSTRUCTIONS

1. Mash (with a potato masher or if you don't want any chunks you can use a blender) and measure your fruit (dip peaches in boiling water for about 45 seconds to make peeling easier).
2. Mix raspberries and peaches together in a large pot. Sift in the pectin a little at a time while stirring.
3. Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
4. After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F).
5. Pour jam into clean plastic containers or glass jars.
6. Jam lasts 1-2 months in the fridge and up to 1 year in the freezer.

http://www.garnishandglaze.com/2015/08/24/raspberry-peach-freezer-jam/