Preserve It . . . Canning Corner: Raspberry Peach Jam!

Raspberry Peach Jam

This is My Absolute

Favorite Jam!

Julie Thompson shared this one with me and it's been

seriously mass produced ever since.

Thanks to Carrie for getting me another copy. 

I lost mine when my computer crashed!

The pectin in this recipe is replaced with Jell-O,

so if you're a big fan of Jell-O

YOU'LL LOVE THIS ONE!

Here's the Recipe:

7 c. Peaches (about 15-16 peaches)

2 c. Fresh Raspberries - mashed

(rinse whole berries in cold water and freeze immediately

if not canning same day, to prevent mold.)

10 c. Sugar (about 4 lb.)

3 Small Boxes Raspberry Jell-0

Blanch peaches in boiling water for 60 seconds.

Put immediately in cold water and peel.

Halve and pit peaches.

Place in large bowl.

Squish with hands until peaches are in small chunks.

In a large pot, mix together raspberries, sugar and peaches.

Bring to a boil.

Boil for 20 minutes, while stirring constantly.

Remove from heat.

Add jell-o.

Stir until dissolved.

Pour into pint jars.

Water bath for 15 minutes.

Yields 7-8 pints.

To Make Blackberry Peach Jam

Just replace the Raspberries with Blackberries,

and the Raspberry Jell-O with Blackberry Fusion Jell-O.

Here's the PDF:

Preserve It . . . Canning Corner: Raspberry or Blackberry Peach Jam Recipe PDF

This is one of my favorite ways to use my jam:

You can use Rhodes frozen roll dough or homemade roll dough

and the results will be about the same.

To make:

Place rolls into a greased 9x13-inch baking dish.

Pour the jar of prepared jam into a microwave-wave safe bowl.

Heat until warm and pour about 2/3 of it over the rolls.

Let the rolls raise until almost doubled in size.

Bake at 350 degrees for 18-22 minutes or until golden brown.

Mix the remaining 1/3 of the jam with

powdered sugar to make a glaze.

Pour the glaze over the hot rolls and serve warm.

Seriously . . . Ammmmmmazing!