Colorful and delicious, this jam is best made when raspberries and peaches are both at the peak of ripeness.
MAKES ABOUT SIX 8-OUNCE JARS
INGREDIENTS
- 1 quart whole raspberries
- 2 1/2 cups pitted, peeled, and crushed peaches (about 2 1/2 pounds peaches)
- 5 tablespoons freshly squeezed lemon juice, strained
- 6 3/4 cups granulated sugar
- 1/2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS
- Press raspberries through a food mill or fine-mesh sieve and measure out 1 cup of raspberry pulp.
- In an 8-quart stockpot, combine the raspberry pulp, crushed peaches, lemon juice, sugar, and butter (optional) over medium-low heat until sugar dissolves. Increase heat to medium-high and bring to a full rolling boil.
- Stir in the pectin, return mixture to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
- Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles and wipe jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes, remove and let cool for 12 to 24 hours. Check seals and remove screw bands. Store jars in a cool, dry, dark place for up to 1 year.
