Easy Raspberry Peach Jam

Products Used
Easy Raspberry Peach Jam



  1. Combine mashed raspberries and mashed peaches in a large saucepan.
  2. Mix in fruit pectin. Bring to a boil and boil for 3-4 minutes.
  3. Add sugar, stir and boil for 5 minutes until sugar is dissolved.
  4. Remove from heat and let cool 5 minutes.
  5. Skim foam from top of jam. Discard foam.
  6. Pour jam into freeze safe jars, leaving 1/2 inch space at top.
  7. Add lids and let jam sit in a shaded area on counter for 24 hours or until set.
  8. Refrigerate for up to 3 weeks or freeze up to 1 year.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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