RASPBERRY PEACH FREEZER JAM
I thought this sounded good and easy. This is a high altitude recipe. Recipe printed in local newspaper.
Provided by ellie_
Categories Raspberries
Time 45m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250-degrees F.
- Place sugar in a pan and warm in oven for 15 minutes.
- Combine raspberries, peaches, mint and warm sugar in a large bowl. Let stand 10 minutes, stirring occasionally.
- Add lemon juice and pectin to mixture, and stir constantly for 3 minutes or until sugar is dissolved.
- Spoon jam into clean jars or plastic containers and cover with tight fitting lids.
- Let stand at room temperature until set (may take up to 24 hours).
- Refrigerate for up to 3 weeks or freeze.
Nutrition Facts : Calories 709.8, Fat 0.3, Sodium 1.2, Carbohydrate 182.7, Fiber 3.1, Sugar 178.8, Protein 0.8
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