Mary's Peach Raspberry Jam

This recipe is delicious!

Raspberry Peach Jam

10 cups sugar (4 lbs. bag of sugar plus 1 cup)

7 cups peaches (cut up in small pieces)

2 pints frozen or fresh raspberries = 4 cups mashed

2 pkg raspberry jello (small)

2 TBSP fresh lemon juice

3/4 C Ultra Gel

Boil jars, lids, and rings while jam is cooking.

Cook sugar, peaches and raspberries.  Bring to a rolling boil and stir constantly to avoid scorching.  Skim out top while it is boiling.  Cook 10 – 12 minutes.

Remove from stove and add jello and lemon juice.  If using Ultra Gel (make for a thicker consistency), add it now. Use a wire whisk to stir each of these ingredients in slowly.

Pour into hot jars.

Use a knife around edge of jar to release any air.

Wipe top of jars to clean and then boil lids to seal.  Screw down lid tight.

If lids don’t seal after 24 hours, put jars in a water bath of boiling water for 20 minutes.

Recipe makes approx. 8 pints.

2015 Notes

1 -30 lb box of peaches $30 about 80 peaches

2 -8lb flats of raspberries $56 made four batched with 2 cups of berries

left over (16 Cups of smashed berries)

7Cups of peaches = about 12 peaches per batch

I used ¾ C ultra gel/batch and I like the consistency.

Four batches made 37 ½ pints.

Spent $108 total (including Ultra Gel). Did not need to buy lids or jars this time.

$2.88 per pint.

2012- made 23 pints with 1-12 cup flat of rasberries and 1-32 lb box of peaches. We had 3 cups of berries left over and probably 8 lbs of peaches to spare. (This year we measured the 4 cups of raspberries whole and fresh and then mashed them.) That is why each batch yielded 6-7 pints, instead of 2015's 8 pints. $3.47 per pint.