I made this jam several weeks ago but didn’t want to write about it yet because it was a late Father’s Day gift for my dad. I made this jam, froze it up and took it camping last week so I could give it to my dad and family. I thought it was pretty good – better than the strawberry jam I made awhile ago, but while camping my brother tried it and said, and I quote: “I think this is the best jam I’ve ever had.”
WOOHOO! Nothing beats making a treat for people who love it. This recipe isn’t anything special, it’s actually a recipe from the MCP Pectin box. But I’m definitely keeping a copy of it around for future use!
Here’s what you need: [I forgot to picture the lemon]
- 1-1/2 pints Raspberries [1-1/4 cup crushed]
- 1-3/4 lbs. Peaches [2 cups finely chopped]
- 1 box of MCP Pectin
- 4 1/2 cups of Sugar
- 1 cup Light Corn Syrup
- Juice of one large lemon (about 1/4 cup)
- jars or containers that are clean, dry and can be frozen
First, put your raspberries in a large bowl and mash them with a potato masher. Mash them until they’re all broken apart and juicy.
Juice one large lemon and strain the seeds out – add this to your raspberries.
Dice up your peaches to equal 2 cups of fruit. I cut mine up pretty small because I don’t like big chunks of fruit in my jam.
Add the peaches to the bowl with the raspberries and continue mashing with your potato masher. I actually ended up sticking the mixture into my food processor because the peaches didn’t mash up well. I didn’t totally puree the fruit, but I came pretty close and stopped at the consistency that looked right to me.
Now add the package of Pectin to your mix and give it a good stir. The pectin needs to dissolve so let it sit in the bowl for 30 minutes and give it a stir every 5 minutes. You may see clumps of pectin so break them up if you can.
When the 30 minutes are up, add 1 cup of light corn syrup to the fruit and then add the 4 1/2 cups of sugar [yes.. I know. that is a TON of sugar] and mix it around.
Your jam is now ready to be put into jars! Using a funnel, pour your mixture into jars of your choice. I used 16 oz mason jars and filled them 1/2″ shy of the rim. This recipe filled 3-16 oz jars plus an 8 oz jar. Let the jars sit out for 24 hours on your counter then stick them into your freezer where they can be stored. I kept one jar in my fridge because I wanted to be able to use it right away. The instructions say that the freezer jam lasts up to 1 year in the freezer or 3 months in the fridge but I’m pretty sure the jam will last a lot longer in a freezer.
I’ve never been a fan of raspberry jam but I love this jam because the peaches give it a lighter flavor that isn’t overpowering. It’s perfect for toast, scones, PB&J or anything thing else you want jam on. If you make this recipe let me know how it turns out for you!