Raspberry Peach Freezer Jam, Butter with a Side of Bread

Anyone still have peaches left? I hope so! Next time you’re at Costco, grab some raspberries too so that you can make this lovely freezer jam! I love raspberry jam but all the seeds are kind of annoying. The peach adds a nice flavor, plus spaces out the seeds a bit, so it not only has great flavor, but a nice consistency as well.

I just used the recipe that came along with the Sure Jell pectin. So easy! I used the low/no sugar version in the pink box. I’m not brave enough to try the No sugar recipes, but I’ve been making the low sugar versions for years now and love them. I think you taste the fruit so much more than the full-sugar versions.

This jam tastes lovely on Peach Muffins!

Ingredients

2 pints raspberries {to make 3 cups crushed raspberries
1 lb peaches {about 2-3 peaches, depending on size, finely chopped to make 1 cup peaches}
3 cups sugar
1 box Sure Jell pectin
1 cup water
containers to freeze the jam in {makes 6 cups}

How to Make Raspberry Peach Freezer Jam

Crush raspberries. You can try and strain out some of the seeds if you’d like- I never have the patience for this! Peel, pit and finely chop peaches.

In a large saucepan, combine the sugar and pectin. Turn heat on medium-high. Add in the water and whisk to combine. Bring mixture to a boil, stirring constantly. Boil while stirring for 1 minute.

Remove from heat and stir in peaches and raspberries. Once thoroughly mixed, transfer to freezing containers, leaving about 1/2″ space at the top for expansion. Cover containers and let sit at room temperature for 24 hours. After that, freeze for up to a year.

Enjoy!