Thursday, September 3, 2009


Peaches and raspberries are both in season. This freezer jam is delicious and it's a good way to change it up a little from the usual plain raspberry. Even if you're not a peach lover, you will LOVE this jam. It's also great as a topping for ice cream.

Approx. 1 1/2 pints fresh raspberries
Approx. 1 1/4 lb. fresh, ripe peaches

Mash raspberries with a masher. Peel and finely chop peaches. I pulsed them in the food processor so as not to have large chunks of peaches. (No one likes "chunks" at our house).

You should have:
2 cups crushed raspberries
1 1/2 cups peaches
Add 4 cups sugar, stir well and let stand for at least 10 minutes.

In a small sauce pan put 3/4 cup water and once package Sure Jell. Bring to a full boil, on high heat, stirring constantly and boil for 1 minute. Immediately pour into fruit and sugar mixture and stir well. Stir for several minutes until almost all the sugar is dissolved. You may still have a few sugar crystals. Place in glass jars, or plastic containers that are freezer safe. Place lids on top and leave at room temperature for 24 hours. After 24 hour period is up, place in freezer. Will store up to one year. For immediate use, place in refrigerator and it will keep for up to 3 weeks.


Anonymous said...


The American Homemaker said...

I just did peach freezer jam and strawberry-peach freezer jam :)

Domanique said...

This was so good! Thank you so much! Keep up the wonderful recipes!

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