Peach-Raspberry Jam

1. 1

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

2. 2

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

3. 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. 4

   Skim and discard any foam from jam.

5. 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).

6. 6

   Note: Nutritional analysis is per tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.