Peach Raspberry Jam - Homemade Food Gifts

Peach Raspberry Jam

Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version. Although I don't make that many now, I do stir up a batch to give to neighbors at Christmas time.

Donn White Wooster, Ohio

1-1/4 cups finely chopped peaches

2 cups fresh raspberries 

2 tablespoons lemon juice

4 cups sugar

3/4 cup water

1 package (1-3/4oz) powdered fruit pectin. 

Place peaches in a large bowl, in a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In small saucepan, bring water and pectin to a full rolling boil for 1 minute, stirring constantly. Add to fruit mixture, stir for 2 -3 minutes or until sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to a year.

Yields: about 5 cups.