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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 40 |
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Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version, notes Mrs. Donn White form Wooster, Ohio. Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime. Ingredients:
1-1/4 cups finely chopped peaches |
2 cups fresh raspberries |
2 tablespoons lemon juice |
4 cups sugar |
3/4 cup water |
1 package (1-3/4 ounces) powdered fruit pectin |
Directions:
1. Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 2-3 minutes or until sugar is dissolved.
2. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 5 cups.
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