Raspberry Peach Jam

If you had told me ten years ago that I would be all exciting about doing some canning this year I would have laughed at you.  I don't know if it's having kids, getting older, or having a small garden that might potentially bear some fruits and veggies this year, but I am all about being domestic lately.  So when I read an article on canning/preserving in a magazine recently I decided to get started.

My Mom did canning throughout my childhood, but like most kids I totally took for granted how cool it was that we could eat delicious things made of fruits and veggies from our own yard year-round.  Now we don't have any of the fruit trees or massive garden that I did growing up, but luckily there's Costco and the Farmer's Market.

My first canning project was raspberry peach jam, and it is delicious!  Full of gorgeous raspberry flavor, the peach seems to cut the tartness a bit.  My husband confessed after I bought a boatload of raspberries from Costco that he doesn't really like them that much.  Um.  But he really enjoys this jam since the peach actually doesn't get entirely overpowered by the raspberry.

Making jam is really quite simple, and I'm super exciting to stash these jars away and crack them open on a dreary winter's day.

Raspberry Peach Jam
from Taste of Home 

2 2/3 cups peeled and finely chopped peaches
1 1/2 cups crushed fresh or frozen raspberries
3 cups sugar
1 1/2 teaspoons fresh lemon juice

In a Dutch oven combine all ingredients.  Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes.  Bring to a full rolling boil; boil for 15 minutes, stirring constantly.  Remove from heat, skim off foam.

Carefully ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace.  Remove air bubbles, wipe rims, and adjust lids.  Process for 15 minutes in a boiling water canner.

Linked to:
Melt in Your Mouth Monday
Sweet Tooth Friday