I’m not big into canning, so when my friend shared this recipe of shelf-stable raspberry peach jam without needing a water-bath, I was hooked! This recipe is so easy and so yummy. It’s been my favorite for over ten years and I make it every year! Check out the recipe below and see how easy it is for yourself!
Raspberry Peach Jam
- 8 cups (about 14) peeled pitted and pureed peaches
- 2- 12 oz. packages of frozen raspberries (or you can use fresh, also pureed)
- 10 cups sugar
- 2 large packages of raspberry Jell-I
Mix all together in BIG pot/pan (it grows) bring to a boil.
Once it boils set timer and continue boiling/stirring for 13 minutes.
After 13 min, stir in 2 large pkgs raspberry Jell-o, bring back to a boil and time for 3 more minutes.
Pour into bottles, put lids and rings on and turn upside down. Let set for 12 hours. No water bath necessary!
You can do strawberry or raspberry jam with this recipe… just use coordinating flavor of jell-o/fruit. The raspberry seems to set up the best but they are all yummy. It is a little runny right off the storage room shelf, until it has sat for a while, or once its refrigerated it sets up more.
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6 Responses
How many jars does this fill ?
Can you use sugar-free Jell-O and pumona’s pectin for this trick to keep the sugar down?
Thanks Becky.
Thank you for the recipe. How long do they last?
How much does it make so that I know how many jars and what size charge to have?
Thank you for the recipe. I see the plastic lids in the picture. Can I use those lids or do I need to use canning lids? All different kinds of jars? About how many pints does this make? Could I half the recipe?
Thanks so much for your help.