Enjoy the flavor of juicy peaches and ripe raspberries all winter long! Make Raspberry Peach Freezer jam and capture the fresh summer flavors in a jar.
The kids are back in school. It’s almost time to park the farming equipment. And my garden has completely frozen. It always makes me sad when the garden is over. There is nothing like eating cucumbers or tomatoes straight from the vine. This is the time of the year when I almost always have a box of fruit and some canning supplies on the counter. I don’t really enjoy canning that much, but, I love having the canned fruits and veggies during the winter.
My hairdresser and I love to talk about recipes. We both love to cook and experiment in the kitchen. She mentioned she had been making Raspberry Peach Freezer Jam with the berries she picked from her raspberry patch. I was jealous and decided to come home and make my own.
It took me a little less than an hour from start to finish. My efforts will be well worth it this winter! I love it when my kids beg for toast just so they can have jam. You know, the jam really is part of the reason for eating bread or a peanut butter sandwich don’t you? By the way, it’s equally as good an a grilled cheese sandwich. Think of a fruit and cheese tray!
The day I made Raspberry Peach Freezer Jam I accidentally at peaches and fresh raspberries for lunch. Yum!! Justin wasn’t so impressed with the lunch options! Don’t get me wrong, he ate plenty of raspberries and peaches. He thought he needed a sandwich too. He came home at the perfect time though. He stirred the jam for me after I added the sugar. Hey, that’s hard work and I’m glad he did it!
Trust me! When your kids come home from school give them a piece of toast, or bread, with Raspberry Peach Freezer Jam smeared all over it and you will have some seriously happy kids!
- 1 box MCP Premium Fruit Pectin
- 1¾ c. crushed raspberries
- 1½ c. crushed peaches
- ¼ c. lemon juice
- 4½ c. sugar
- 1 c. light corn syrup
- Wash jars or plastic containers with tight fitting lids. You will need enough for 7 cups of jam.
- Mash raspberries with a potato masher and measure. Leave some bits of fruit. Puree peaches in blender. It's okay if you have a little bit different amounts of peaches or raspberries than I used as long as you have a total of 3¼ cups prepared fruit. Pour prepared fruit in a large mixing bowl.
- Add lemon juice to prepared fruit. Stir.
- Gradually stir in box of pectin into fruit. Set aside stirring every 5 minutes for 30 minutes. I set two timers. One for 30 minutes and one to time the 5 minutes increments.
- Stir in corn syrup.
- Measure exact amount of sugar. Stir into fruit until sugar is completely dissolved. You will realize your arms are out of shape! The jam shouldn't be grainy at all.
- Ladle into clean containers.
- Let sit at room temperature for 24 hours. Freeze.
Terri Bennett says
September 23, 2014 at 11:48 pmI am new to canning & would like to try your raspberry peach jam. I have never heard of freezer jam before. Does it have to remain in the freezer until used? Do the regular glass jars for canning work ok in the freezer? I am not sure glass would work in my side by side refrigerator /freezer….
Amy Engberson says
October 1, 2014 at 7:37 amTerri, you are going to love freezer jam! It keeps the fresh taste of the fruit and is easier than processing. I use glass jars all the time although you may use any food safe air tight container. Make sure you leave a little head space to allow for expansion during freezing. I let the jam sit at room temperature for 24 hours then freeze. I keep it in the freezer until I am about ready to eat it. I let the jam sit at room temperature until thawed.It’s so yummy!