recipe
Jams and Jellies

Raspberry Peach Freezer Jam - Liquid Pectin

Liquid Pectin allows you to make the freshest tasting uncooked jam with more ease than any other method of jam making.

Yield:

Makes about 5 x 250 ml jars

Prep Time:

15 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 1- 1/2 cups (375 ml) crushed raspberries, about 2 pints (1 L)
  • 1 cup (250 ml) prepared ripe peaches, about 2 medium
  • 4 -1/2 cups (1125 ml) granulated sugar
  • 2 pouches (170 ml) BERNARDIN® Liquid Pectin
  • 1/4 cup (50 ml) lemon juice

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, thoroughly drain and crush raspberries, one layer at a time. Sieve part of pulp to remove seeds, if desired. Measure 1 ½ cups (375 ml); set aside.
  • Peel, pit and finely chop or crush peaches, one layer at a time. Measure 1 cup(250 ml).
  • Combine prepared raspberries and peaches and all the sugar into a large bowl. Mix well; let stand 10 minutes.
  • Squeeze entire contents of liquid pectin pouch into fruit-sugar mixture. Add lemon juice. Stir 3 minutes.
  • Ladle jam into clean jars to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rim removing any stickiness. Apply lids tightly. Let stand at room temperature until set, about 30 minutes.
  • Refrigerate up to 3 weeks, freeze up to 1 year, or serve immediately.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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