Raspberry Peach Jam

Prepare Jars: Immerse ten 12-ounce canning jars in simmering water to sterilize them. (Ongoing until step 4)

Wash lids and rings in warm, soapy water. (Ongoing until step 4)

Prepare Peaches: Bring a large pot of water to a boil. (5 minutes)

Blanch Peaches: Add peaches, 3 or 4 at a time, to the boiling water and cook for 30 seconds.

Shock Peaches: Immediately immerse the blanched peaches in ice water for several minutes to stop the cooking process.

Peel and Dice: Drain the peaches, then peel off the skins, remove the pits, and dice the peaches into small, uniform pieces. (20 minutes)

Combine Ingredients: In a large, heavy-bottomed pot, combine the diced peaches, sugar, raspberries, and lemon juice.

Dissolve Sugar: Cook the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved. (Approximately 5 minutes)

Boil Rapidly: Increase the heat to medium-high and cook at a rapid boil for 10 minutes, stirring frequently to prevent sticking.

Add Pectin: Stir in the liquid and powdered pectin, ensuring they are fully incorporated. Bring the mixture back to a rolling boil for 1 minute.

Skim Foam: Remove the pot from the heat and use a slotted spoon to skim off any foam that has formed on the surface of the jam.

Fill Jars: Pack the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top.

Wipe Rims: Wipe the rims of the jars with a clean, damp paper towel to remove any food residue.

Seal Jars: Top each jar with a lid and screw on a ring, tightening it fingertip-tight.

Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil.

Lower Jars: Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water if necessary to ensure the water level is at least 1 inch above the tops of the jars.

Process in Boiling Water: Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes.

Cool and Check Seals: Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, several inches apart, to cool for 12 to 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After cooling, press the top of each lid with your finger to ensure the seal is tight. The lid should not move up or down at all. If a jar does not seal properly, refrigerate the jam and use it within a few weeks.