Peach Raspberry Jam
The recipe below shows the amounts of pectin to use if you use Ball Low sugar/No sugar, Pomona Pectin or Sure Jell Pink box pectin.
Ingredients
- 5 cups diced peaches
- 1 cup raspberries
- 2 cup sugar
- 1/4 cup bottle lemon juice
Pectin:
- 1 1.75 ounce package Sure Jel No sugar/Low sugar pectin (pink box) OR
- 3 T. Ball Flex batch No sugar/Low sugar pectin OR
- 4 t. Pomona Pectin and 4 t. Calcium water(included in pectin box)
Instructions
Preparations:
- Prepare canner, 6 half pint jars, and lids. Peel and dice the peaches.
Cooking:
- In a stainless steel saucepan, combine peaches and raspberries cooking them on medium heat till the fruit starts to breakdown
- Add 2 cup sugar and stir till sugar is dissolved. Add the lemon juice (and calcium water if using Pomona pectin).
- Stir the jam and increase the heat bringing the batch to a boil, stirring constantly. Add the pectin, stirring constantly.
- Once it comes back up to a boil time for one minute then remove from heat and skim off foam with a metal spoon.
Filling jars:
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot jam.
- Wipe rim. Center lid on jar. Screw band down until resistance is met (finger tip tight).
Processing:
- Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes. Remove lid from the pot.
- Let the jars sit in the pot for 5 minutes, then remove jars and leave on the counter overnight or for at least 12 hours until the jars have sealed.