It takes just thirty minutes to throw together a batch of this yummy, super easy Peach Raspberry Freezer Jam!
I know there’s probably an inclination for some of you to click this page away into cyberspace. You’re thinking “Jam? Nope, not me, I’m not a jam maker”. That’s where your fingers were headed, right?
Guess what? I’m not a jam maker either. Well, at least not one of those old-fashioned, stand over a steaming pot, smartie-darties who know all about canning. Nope, not me.
But I do have 30 minutes to spare a few times each summer. And I’m always thrilled with the results, especially when the cold winds begin to blow, and I go to the fridge and pull out a little jar of summer sunshine to adorn my morning toast…
You probably think I’m kidding when I said 30 minutes too, right?
If you’d have been a mouse in my little Café kitchen yesterday, you would have seen that I’m definitely not spoofing you. I actually made two batches of jam, one recipe of Sweet Cherry Freezer Jam and the second; this delicious version with fresh peaches and raspberries. You would have noticed that each one took less time than it would take me to drive to the grocery store, park, run in, choose a jam, check out and drive back home. If you can peel peaches, mash raspberries, measure ingredients and stir, you’ve got all the skills necessary for making freezer jam!
What’s the difference between freezer jam and regular jam? There are a few distinctions. First of all, there’s no cooking (just a short stint in the microwave to dissolve the sugar) with freezer jam, so the fresh taste and beautiful color is retained. The other big difference is that there’s no sterilizing jars, hot water baths or concern about getting a proper seal, as there is with regular jam. Freezer jam is, as the name implies, stored in the freezer.
Don’t have much room in your freezer? Not a problem. Just dole the finished jam into heavy duty ziplock bags and it will take up minimal space in the freezer. When you’re ready to use it, let the jam thaw, then transfer the sweet, beautiful hued confection to a pretty little jar.
Oh, and speaking of jars, I get lots of emails asking what kind of jars, cruets, bowls, etc I use. I’m always on the look out for fun stuff like this, not only for the blog (I’m what they call a prop junkie) but also for gift giving. These particular jars, Bormioli Rocco Quattro Stagioni are made in Italy, are reasonably priced and make a simple jar of jam look quite classy. I love the one piece lids too instead of a lid and ring like most canning jars have.
In addition to transforming plain old, everyday toast into something extraordinary, this Peach Raspberry Freezer Jam will add a sweet, gourmet touch to a grilled ham and cheese. Add a splash of Sriracha and spoon the jam over cream cheese and you’ve got a gourmet appetizer to serve with crackers or crostini – in minutes!
Oh and then there’s peanut butter and jelly – don’t say I didn’t warn you about this. If you spread some good whole grain bread with peanut butter and a spoonful of this yummy jam and pack it in your kids school lunches, you may very well have them coming home with the report that all the other kids at the lunch table were staring longingly at his/her sandwich! Maybe the teacher too!
Aren’t you glad you didn’t click away from here? You can do this, you really can! It’s the season right now, so don’t wait. There’s sure to be at least one store near where you live that has a special on peaches this week. My Whole Foods was selling them today for 69 cents a pound! Raspberries are decently priced too. So pick up peaches, raspberries, and a box of pectin next time you’re at the market, then take 30 minutes to whip up a batch of this Peach Raspberry Freezer Jam.
You’ll love it right now but, believe me, when the weather turns cold and dreary, you’ll be thanking yourself over and over, for each little bite of summery deliciousness!
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- 1 ½ pounds fully ripe peaches about 4-6 medium size peaches
- 2 cups fresh raspberries about a pint
- 4 ½ cups sugar*
- 2 Tbsp. fresh lemon juice
- ¾ cup water
- 1 box fruit pectin**
- Wash 6 small (1 cup) glass*** canning jars or plastic containers with lids. (If your jars are smaller, use more.) I like to put mine through the dishwasher. Dry thoroughly and set aside.
- Peel, pit and thinly slice peaches into a large bowl. Add raspberries and mash everything with a potato masher. Don't mash it too fine, you want little pieces of fruit to remain.
- Measure exactly*** 3 cups of fruit into a large microwave-safe bowl. (If you have extra, use on your morning yogurt or as an ice cream topping.)
- Add sugar and lemon juice; mix well. Place bowl in microwave and heat on high power for 3 minutes. Remove carefully (as bowl will be hot) and stir for 3 minutes.
- Take a little taste. If mixture is still a little grainy (sugar not dissolved) return to microwave for another 2 minutes, then stir well.
- Mix water and pectin in small saucepan and stir to combine. Bring to boil on high heat, stirring constantly. Cook and stir for 1 minute. Add to peach mixture; stir for 3 minutes.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.) Makes 6 cups of jam.
** Powdered pectin is available in most larger grocery store. It's sometimes tricky to find, so just ask. I usually use Sure Jell although I've also had success with the generic Kroger brand (and it's a lot cheaper!).
*** Lots of people have asked if it's safe to freeze jam in glass jars. As long as you leave at least a half inch of space at the top for expansion, it works just fine.