Peach-Raspberry Jam

Prep and Cook Time: about 1 hour and 20 minutes. Notes: Alice Cyr of Bellingham, Washington, says this combination is "more delicate and less seedy than raspberry jam alone, with more pizzazz than plain peach." To peel peaches, immerse in boiling water for about 30 seconds. Lift out with a slotted spoon, let cool, then pull off skin. At altitudes of 1,000 to 6,000 feet, process jars for 10 minutes; above 6,000 feet, process for 15 minutes.

Yield: Makes 5 to 6 pints

Ingredients

• 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

Preparation

1. Follow steps 1 through 4 of Canning Instructions, using six pint-size jars.

2. Coarsely chop peaches; you should have 5 1/2 cups. Coarsely chop or mash raspberries; you should have 2 cups.

3. 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.

4. Skim and discard any foam from jam.

5. 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.

Nutritional Information

Calories:

45 (0.0% from fat)

Protein:

0.1g

Fat:

0.0g (sat 0.0)

Carbohydrate:

12g

Fiber:

0.2g

Sodium:

0.7mg

Cholesterol:

0.0mg