Preserving Series: Simple Freezer Jam: Peach Raspberry-Blackberry Jam

We love jam! And the great thing about this Jam recipe is that it super easy and can be accomplished in a short period of time! My hubby and I took a small chunk of our afternoon and whipped it out together.

If you are new to canning, freezer jam is your best friend! It is not hard at all and it takes about half of the time of a cooked method. But it yields a delicious fresh fruit taste! It is great this time of year with fresh farmers market produce! And the great thing is that if you want to make any other Jam/Jelly recipes, the Sure-Jell brand pectin has a whole set of recipes that come with the box!!

Peach Raspberry-Blackberry Jam

I apologize that I did not photograph every step, that is something that I am working on!

UPDATE: Photos loaded on 10/2/2012.

1 lb Peaches

1 pint (2 cups) Raspberries

1 pint (2 cups) Blackberries

3 c Sugar

1 box Sure-Jell  For Less or No Sugar Needed Recipes Fruit Pectin

1 c Water

yields: about 6 cups

1. Wash and rinse containers and tight-fitting lids for jam. Use 1 to 2 cup size containers.

2. Crush the raspberries and blackberries together. You can crush one cup at a time, with a potato masher.

3. Peel, pit, and finely chop the peaches. We then threw the peaches into the food processor to get them to be almost like a chunky sauce consistency. Before we combined the peaches and the crushed raspberries and blackberries, we took about half of the raspberries and blackberry mixture and put it in a strainer to lessen the amount of seeds in the jam.

4. Measure the exact amount of sugar into a large saucepan. Stir in 1 box Sure-Jell For Less or No Sugar Needed Recipes Fruit Pectin until throughly mixed. Stir in 1 cup water and bring the mixture to boil over medium-high heat, stirring constantly. Boil and sit for one minute, then remove from the heat.

5. Stir the fruit mixture quickly into the hot pectin-sugar mixture. Stir for one minute or until thoroughly mixed.

6. Pour into prepared containers, leaving 1/2 inch head space for expansion during freezing. Cover and let sit at room temperature for 24 hours until set.

7. Refrigerate up to 3 weeks, or freeze for up to one year. Allow to thaw in the refrigerator.

This is yummy on toasted bread, and I’m sure in PB and J’s as well! Enjoy!

From my Family to yours…