Monday, August 5, 2013

Raspberry Peach Freezer Jam

raspberry-peach-freezer-jam

Nothing beats freezer jam for capturing the flavors of summer. Cooked jam is delicious and wonderful, and we make pints upon pints upon pints of it from strawberry season through the end of the summer. But freezer jam, with its bright, fresh, clean flavors, is even more amazing than jam that's been cooked and preserved. I've been waiting all year for peach season to arrive so that I could try a batch of peach raspberry, and it is like a tart, fruity dream. Would you believe me if I said it tastes like sunshine? How about happiness?



Raspberry Peach Freezer Jam
raspberry-peach-freezer-jam

fresh raspberries, pureed
fresh peaches, pureed
bottled lemon juice
sugar
instant pectin

In your box of pectin, there will be a general freezer jam recipe, and you're going to follow it with just a few changes. It will call for some measurement of fruit. Use half raspberry puree and half peach puree. If there's a recipe for peach freezer jam, it will probably call for lemon juice. Because you're using half the amount of peach puree, you only need half the amount of lemon juice. Stir to combine. Follow the rest of the recipe, adding all of the sugar and all of the pectin called for. Allow to sit for the length of time prescribed by the recipe, pour into clean glass or plastic containers, and freeze!

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4 comments:

  1. yum! Our raspberry bush had SO many raspberries. I was picking a big bowl a day. Sadly though I went camping and didn't pick the others before they went bad. I coulda had some amazing freezer jam ;)

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    1. That happened to us with our cherries this year! They weren't quite ready when we went to Florida for a week, but when we got back, we had missed out window. Sadness!

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  2. I have to say what I love about making jam is that when I eat it in February (or late August), I am reminded of the sunshine on the day we picked the fruit. And you really can taste it. Great post!

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    Replies
    1. I do love how closely food is tied to memory! And this raspberry peach jam really does taste so bright and happy. I find myself making lots of toast these days just so I have an excuse to eat it!

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