If canning jam seems too complicated for you, try making freezer jam instead. So easy and delicious. Store in the fridge for one month or in the freezer for up to a year.
1 1/2 cups of crushed raspberries
1 cup finely chopped, peeled peaches
3 tablespoons fresh lemon juice (do not use bottled unless it is frozen, real juice)
4 1/2 cups sugar
One 3-ounce pouch liquid pectin such as Certo or Ball brand. (Do not use powdered pectin.)
In a large bowl, mix the fruit with the sugar and allow to stand for 15 minutes, stirring occasionally. Make sure the sugar is well dissolved. In a separate small bowl, combine the liquid pectin and the lemon juice, stirring well. Add it to the fruit mixture and stir for five minutes or until the sugar is completely dissolved. Ladle into clean canning jars, leaving a half-inch space at the top. Place the lids and rings on the top of the jars. Let’s stand at room temperature for 24 hours until set. Makes 6 one-cup jelly jars or three pints. If you want to make more than one batch, do not double the recipe. Batches must be made individually or it will not set up.