I was up in northern Utah over the weekend, spending quality time with my parents and a few siblings. It was Brigham City's annual Peach Days celebration and the fruit stands that line the street in Perry were over flowing with baskets upon baskets of Peaches! So naturally we got 2 boxes and shared with everyone and still had plenty to eat and can and freeze. My husband and I took a little drive up to Logan to go to the dairy there and unfortunately it was closed for the day :( bummer!! But as we drove we noticed all of the raspberry stands along the road and got a bunch of those too. Well peaches and raspberries are yummy together so today I am going to share with you our freezer jam recipe.
Raspberry-Peach freezer Jam
about 3 cups raspberries (makes about 2-2 1/2 cups crushed)
2 cups chopped peaches
7 cups granulated sugar
one box fruit pectin
Crush the raspberries, I put mine in the blender because I like smooth jam but a potato masher will do the trick if you like some fruit chunks. Sieve out about half the seeds and put the rest into a big mixing bowl. Peel, pit, and crush or chop the peaches, again I use a blender but small chopped pieces are good too. Add peaches to the bowl with the raspberries and then add in the 7 cups of sugar. Stir it all together until the sugar is mixed in and let sit for 10 minutes, stirring every few minutes. Follow the directions on the box of fruit pectin. When the pectin is ready and your fruit sugar mixture has sat for 10 minutes add the pectin in and stir together. Pour into jars, this recipe made about 5 pint jars, leaving at least 1/2 in head space. Put lids on securely and let sit on the counter for 24 hours. Freeze or if using refrigerate for up to 3 weeks.
