No-Cook Peach-Raspberry Jam

By Hklbrries

Ingredients

• 1 pound ripe peaches, peeled and thinly sliced
• 1/2 pint ripe raspberries
• 3 cups sugar
• 1 cup light corn syrup
• 1 (3 ounce) pouch liquid fruit pectin
• 2 tbsp lemon juice

Preparation

Step 1

Fully crush peaches. Measure 1 cup. Fully crush raspberries. Measure 1 cup. In 4-quart bowl stir together fruit, sugar, and corn syrup until well blended. Let stand 10 minutes. In small bowl mix 1 pouch of liquid fruit pectin and 2 tbsp lemon juice. Stir into fruit mixture. Stir vigorously 3 minutes. Ladle into clean 1/2 pint freezer containers, leaving 1/2-inch headspace. Cover tightly. Let stand at room temperature until set, up to 24 hours.

Keeps in fridge 3 weeks, freezer 1 year.