I love the fresh taste of freezer jams compared to regular jam. They are also pretty easy to make. I recently discovered that using CERTO liquid pectin gave me an improved set for my jam.
First, you’ll need to prepare your containers. I usually just wash mine in the dishwasher. Next, prepare your fruit. For this jam, you should mash your raspberries with a potato masher, dice the peaches, and squeeze the lemons.
After preparing the fruit, add the exact amount of peaches, raspberries, and sugar to a bowl. Combine thoroughly. The key to a good jam is getting the sugar to completely dissolve in the fruit. The fastest and easiest way to accomplish this is to microwave it. I start at 3 minutes, test it by tasting it, and then add another minute at a time until the sugar is dissolved.
Now mix the lemon juice and the CERTO in a separate bowl and then add it to the fruit. Combine. The jam should begin to set up fairly quickly. Scoop it into your glass or plastic containers using a funnel and leave 1/2 inch of head space for freezing.
It should mature on the counter top for 24 hours, then go in the refrigerator or freezer. You can store it for up to 3 weeks in the refrigerator, or up to a year in the freezer. Now you can enjoy the fresh taste of summer all winter long.
Raspberry Peach Freezer Jam
From the Kitchen of Lynnae Hymas
Recipe by Sure Jell
| Serves: 6 cups | Prep Time: 30 minutes | Wait Time: 24 hours |
INGREDIENTS:
- 1 ½ crushed raspberries (3 cups fresh raspberries)
- 1 cup chopped fresh peaches (about 1 pound of peaches)
- 3 tablespoons fresh lemon juice
- 4 ½ cups sugar
- 1 pouch CERTO
INSTRUCTIONS:
- Measure the exact amounts of crushed raspberries and chopped peaches into a large bowl.
- Measure the exact amount of sugar into the fruit and combine.
- Let stand 10 minutes. Stir occasionally.
- If, after 10 minutes, the sugar is still not dissolved, put the fruit mixture in the microwave on high power for 3-5 minutes until the sugar is dissolved.
- Combine the CERTO with the fresh lemon juice in a separate bowl.
- Combine the CERTO pectin with the fruit and stir for 3 minutes.
- Pour into the prepared containers, leaving ½ inch of head space.
- Let the containers stand at room temperature for 24 hours.
- You can store the jam in the refrigerator for 3 week or freeze for up to a year.
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I’m going to try this out and I’m hoping I have better luck with it than my strawberry Certo freezer jam, which has failed to set properly several times (and I’m VERY exact with my measurements and methods). I just wanted to note that while you show peeled peaches in the photo, you don’t note to peel them in the recipe. Also, the Certo in the recipe should be listed as Liquid Pectin, since someone who perhaps skips the preamble might miss this important distinction. I’m going to try your tip of using the microwave to dissolve the sugar with the fruit–I think this has been the main reason my strawberry jam has failed (I hope!). Thanks for the recipe!
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