- Canning Instructions
- 3 1/2 pounds ripe peaches, peeled (see notes) and pitted
- 3 1/2 cups raspberries (1 lb.)
- 1/2 cup lemon juice
- 1/2 teaspoon butter (optional)
- 1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin, or 2 boxes (1 3/4 oz. each) dry Ball Fruit Jell pectin
- 10 cup sugar
- calories 45
- caloriesfromfat 0.0 %
- protein 0.1 g
- fat 0.0 g
- satfat 0.0 g
- carbohydrate 12 g
- fiber 0.2 g
- sodium 0.7 mg
- cholesterol 0.0 mg
How to Make It
Follow steps 1 through 4 of Canning Instructions, using six pint-size jars.
Coarsely chop peaches; you should have 5 1/2 cups. Coarsely chop or mash raspberries; you should have 2 cups.
In an 8- to 10-quart pan, combine peaches, raspberries, lemon juice, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.
Skim and discard any foam from jam.
Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see notes).
Note: Nutritional analysis is per tablespoon.