Easy Low-Sugar Peach Raspberry Jam
Our Easy Low-Sugar Peach Raspberry Jam is loaded with flavor and made with about half the amount of sugar in traditional jam recipes!
Ingredients
- 8 cups pureed peaches, about 18-24 medium size peaches
- 2 10-12 oz packages frozen raspberries or 4 cups fresh
- 7 cups sugar
- 1 1.75 oz box Low-Sugar Sure Gel (pink box)
- 1 6 oz box raspberry Jello (large box) peach or strawberry flavor may also be used
Instructions
- Measure the sugar into a bowl and set aside.
- Prepare jars, lids and bands by washing with hot water and soap and drying completely. Set aside.
- Peel, pit and chop peaches. Place in blender. Puree the peaches to measure 8 cups. Add raspberries to the blender (or use an immersion blender). Pulse until the raspberries are broken up.
- Pour the blended fruit into an 8-quart (large saucepan).
- Place the fruit on the stove and turn heat to medium-high. Stir in sugar and bring to a boil.
- Once the mixture starts to boil, boil for 15 minutes. Set timer, and stir frequently. Add one teaspoon of butter if the mixture is foamy. The butter will reduce the foam.
- After boiling for 15 minutes, sprinkle the package of Jello and the Sure Jell pectin over the top of the cooked fruit mixture. Using a whisk, immediately whisk in until all dry ingredients are dissolved into the fruit mixture.
- Set the timer and continue to boil for 5 additional minutes, stirring frequently.
- Remove the pan from the heat. Using a funnel and ladle, pour jam in clean jars, within ¼ inch of top. Wipe off the rim and threads of jar using a clean damp dishcloth. Place the clean lid onto the jar, and screw on lid tightly.
- Turn the jar upside down and let cool for several hours. When the jam has cooled, turn the jar right side up. Let sit on counter top for 24 hours.
- Label the jar with contents and date. Store jam in refrigerator for 1 month or in the freezer for up to one year.
Notes
- For best results, lay out all ingredients and equipment for jam BEFORE making recipe.
- Always prepare jars and pre measure sugar into a bowl before starting jam.
- Do not re-use seals for jars. Always buy new lids, it is ok to reuse screw-on bands.
- To peel peaches easily, boil water, place peaches in boiling water, a few at a time for about 30-60 seconds. Remove using slotted spoon to a bowl of ice water. The peels will easily come off after using this method!
- Use ripe (not overripe) fruit. Remove any blemishes on fruit before using.
- If you would rather seal the jam jars using a canning bath, follow directions on inside of pectin package to make this jam shelf stable (without refrigeration required).