8 cups whole, picked over raspberries
3 peaches, peeled and diced
4 1/2 cups sugar
1 box liquid pectin (6 oz., both of the little packets in the box)
1/4 cup lemon juice
zest of one lemon
Mash the berries in a large bowl with a potato masher. It should yield about 4 1/2 cups of pulpy berries. Set aside. Mash the peaches. It should yield about 2 cups of peach pulp. Add the sugar and pulps to a large, heavy bottomed pot. Prep jars/lids for canning. Bring the mixture to a boil. Boil for about 10-15 minutes or until thickened. Stir in the pectin and juices. Continue cooking at a low (rolling) boil for 5 minutes. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.
Yield: approx. 7 8-oz jars, 1 4-oz jar
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
I am excited about this jam because so many raspberry and whatever jams are mostly whatever with a hint of raspberry. I love raspberries and really wanted to make a jam where it was the star, even if it was along side another fruit. I have to say, I think I hit the nail on the head with this one. It smells and tastes like the best raspberries ever but with a almost floral, honey note of peach. I could eat a bowl of this jam.