Raspberry-Peach Freezer Jam

There is nothing better than homemade jam. This is my grandmother's recipe.

1 package Sure Jell pectin

4 fresh peaches (1 1/2 c. mashed)

4 small packages of raspberries (2 c. crushed)

4 1/2 c. sugar

1 c. white Karo syrup

Here are the ingredients (here we made two batches):

Mash up the raspberries and peaches to measure later into a sauce pan. To peel the peaches more easily, we blanched the peaches. This means we brought water to a boil and dipped the peaches in the water for a minute. The skin came right off.

We then measured 2 cups crushed raspberries and 1 1/2 cups crushed peaches into each pan. We then sifted in one packet of Sure jell pectin (make sure it is NOT the low sugar kind) while stirring. Set a timer for 30 minutes and stir the jam occasionally (about 5-6 times).

After the timer goes off, add one cup of white Karo corn syrup and mix well. Turn on the stove to medium heat. gradually sift in the sugar and warm the jam until it reaches 100 degrees. This will be about the temperature of baby's milk. This typically takes about 5 minutes. When the sugar is dissolved, the jam is ready.

Store the jam in plastic containers or glass jars.

Jam will last up to a year in the freezer and will last 1-2 months in the fridge. Enjoy!

Also, if you would like to use this recipe to make strawberry jam, you will use 3 1/4 c. crushed strawberries plus 1/4 c. lemon juice. If you only have raspberries you will just use 3 1/2 c. crushed raspberries to substitute for the fruit in this recipe.