No Pectin Peach Raspberry Jam Recipe
Ingredients
- 4 lb peaches, peeled, sliced and pits removed
- 1 lb raspberries
- 2 cups sugar
- 6 tablespoons lemon juice
Instructions
- Prepare a water bath canner and sterilize 6 1/2-pint size jars.
- Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
- Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it's juices and breaks down.
- Continue to cook as the jam simmers and starts to thicken. .
- Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.(about 25-30 min)
- Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
- Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.
Notes
To
process the jam at altitude, add 5 minutes to every 1000 feet above
3000 feet.
You can also heat jars at 225 for 15 - 20 minutes before filling instead of a water bath. Boil lids before using.
