Makes about 32 oz.
Prep time: 15-20 minutes
Cook time: 5-10 minutes
Cost: $4.00 for me, more if you're buying raspberries, which admittedly, can hurt the pocketbook
(peaches: $1.30, rapsberries: mine were free from my friend; I'm guessing they'd be 4.00 or so unless you pick your own, pectin: 2.50)
2 C crushed peaches/ I used 5 ripe medium sized peaches (I believe this is about 1 1/2-2 lb, but I did forget to weigh)
2 C raspberry pulp/ I used 3 C black raspberries
1 C water
3 C sugar
1 package Sure Gel Low Sugar pectin (1.75 oz.)
Combine raspberries and water. Bring to a boil. Boil for a few minutes. Mash the raspberries with a potato masher. It will only take a minute or two to get them mashed. Strain the raspberry pulp out through a find mesh strainer. Press it on through to get all the good stuff you can. Set your raspberry pulp aside. (Note: You can then discard the seeds. Or you can put them back in the pot with another cup of water, re-boil, and re-strain and then use that juice in smoothies or to pinken up a lemonade.)
Cut out the pits from your peaches (be sure to get any shards that occasionally get stuck to the inside of the peach) and crush the peaches in a food processor, blender, or by using a potato masher. I don't even remove the skins and no one ever even notices. Seriously, save yourself the trouble because you can't taste them at all. Measure out 2 C of the crushed peaches. Freeze any remainder or make a smoothie or add it to your oatmeal or feed it to your baby.
In a pot, combine the sugar and the pectin. Whisk them together. Add the raspberry pulp and mix it in. Bring this to a boil and boil for 1 minute.
Take off the heat and mix in the peaches. You don't have to be, like, super speedy here or anything, but do not take this time to, say, use the restroom or put on your make up or empty the dishwasher because a little speed is in order as this is going to start setting up somewhat quickly. Pour the finished jam into very clean containers. Let them sit for 30 minutes without lids. Then put the lids on and leave them on the counter to set for 24 hours. After that, freeze them or refrigerate and use them within 3 weeks. (It is my opinion that they last longer than this, but I'm giving you the by-the-book amount of time they last. Of course, mine don't usually last 3 weeks anyway, but I put them in smallish containers.)
Posted by The Tasty Cheapskate