I have big plans for this recipe that will hopefully come to pass next week. Colorado peaches are available now, and I’m gonna crank up my canning kettle and make some jam! My sister says the peach-raspberry combo is delicious, and beings as she’s a great cook that’s all the encouragement I need to make a couple of batches myself. And, since my mama taught me to share, here’s your own copy of the recipe! If you’re unfamiliar with the jam-making process, refer to the instruction sheet in your pectin package for complete instructions. If you make the jam, I’d love to know about it!

Peach-Raspberry Jam
Makes about 7 half-pint jars

3 1/2 cups chopped peeled peaches
2 cups raspberries  (I’m going to use frozen, because it’s cheaper!)
1/4 cup fresh lemon juice
7 cups granulated sugar
2 (3 oz.) pouches liquid fruit pectin

In a Dutch oven or large heavy-bottomed pan, mix together the peaches, raspberries, and lemon juice.

Stir in sugar; bring to full boil over high heat, stirring constantly. Boil hard for one minute.

Remove from heat; immediately stir in pectin. Skim off any foam. Stir for five minutes (this will prevent floating fruit).

Ladle into sterilized jars to within 1/4 inch of rim; wipe rim clean. Apply prepared lids and rings; tighten rings just until fingertip tight.

Process jars in boiling water canner for five minutes. (If you’re at high altitude like I am, add an extra 15 minutes.)

Remove from canner and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to three weeks.

This recipe can be found in The Complete Idiot’s Guide to Jams, Jellies, and Preserves. I think it’s out of print now, unfortunately, but you may be able to buy a used copy or find it in your local library.

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