And raspberries are ripe far to the north of us. We like to have lots of fruit around the house for snacks and lunches, but the fact that they're on sale this time of year makes me go crazy and buy much more than we can really eat. Because they're on sale! You know what I mean? So to use up the surplus fruit sitting around on my counter (and to avoid dreaded fruit flies), we made jam: Peach Melba Freezer Jam. Mmmmmmm.
Wash 2 pints of raspberries and them mash them up in a bowl. This should make about 3 cups of crushed raspberries. We don't mind seeds in our jam, but this would be the time to strain the mixture if you're a seed-hater.
Chop up a pound of very ripe peaches (this should make about a cup) and add them to the raspberries, smashing away. This is a great chore for little hands who want to help.
Although my mom always preserved her jams in a hot water bath and then stored them on shelves in our storage room, I really like freezer jam better. To me the fruit tastes fresher because it hasn't been cooked, and it's lots faster to make. I always use this pectin, but I know that there are others on the market too.
Combine 3 c. sugar and pectin in a sauce pan and whisk together. Add 1 c. water and bring the mixture to a boil on med-hi heat, stirring constantly. Boil and stir one minute and remove from the heat.
Stir the raspberry-peach mixture quickly into the hot pectin-sugar mixture and stir 1 minute until thoroughly mixed. Pour into clean containers, leaving about 1/2 inch space at the top for expansion.
Let the jars cool on the counter, and then keep in the fridge for up to 3 weeks, or in the freezer for up to a year. But trust me, they won't make it that long!
This jam is yummy on toast or pbj sandwiches, but my personal favorite is on top of vanilla ice cream. Delicious especially since we're forecasted to have 100 degree temperatures again this week. (!!!?) Someone please send Fall our way...
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