Bottle up the summer with this easy Raspberry Peach Freezer Jam!
My mom truly spoiled my siblings and I with her delicious cooking. We always had some type of baked treat hanging around (who needs Oreo’s!), a made-from-scratch dinner (though when I was the last child left a home we sometimes just had popcorn and ice cream for dinner but no complaints there!), enjoyed a tasty breakfast like crepes even on a school day, and ALWAYS had
a jar jars of homemade jam in the fridge and freezer. Throughout my entire life I have only bought a jar of jam once… and that was a big mistake. Once you try homemade freezer jam you will never go back to store bought. Seriously! So why is it so superior? 1) It’s homemade, aka- made with extra TLC. 2) It’s made with deliciously ripe fruit so it tastes A-mazing! (keep reading to see what I like to put it on)3) When made with fruit that is in season it is very affordable. This batch of jam that yields four 1 pint jars cost me about $8. 4) You don’t have to know how to can or worry about killing your family with botulism. This liquid (semi-liquid?) gold is stored in the freezer. 5) It’s easy to make! Wash and mash up your fruit, add some pectin, give it a few stirs, add some sugar and heat it just enough so that the sugar dissolves. Pour it in your jars or Tupperware and freeze it… but keep one jar in the fridge of course for immediate use.I’ve already shared with you a recipe for Strawberry Freezer Jam but this Raspberry Peach Freezer Jam is my absolute favorite! The combination of the strong raspberries and sweet peaches is amazing. It tastes awesome on a PB&J, rolls, bagels, toast,… really anything. You can even use it in some recipes like this coffee cake or this Swiss Roll! It’s so good you’ll want to lick the spoon when you are done applying the jam to whatever it is you’re eating.
What is your favorite way to enjoy jam?
- 2 cups mashed raspberries (about 3-4 6-ounce containers)
- 1½ cups mashed peaches, peeled (about 3-4 fresh peaches)
- 1 package Sure Jell Pectin
- 1 cup corn syrup
- 4½ cups sugar
- Mash (with a potato masher or if you don't want any chunks you can use a blender) and measure your fruit (dip peaches in boiling water for about 45 seconds to make peeling easier).
- Mix raspberries and peaches together in a large pot. Sift in the pectin a little at a time while stirring.
- Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
- After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F).
- Pour jam into clean plastic containers or glass jars.
- Jam lasts 1-2 months in the fridge and up to 1 year in the freezer.