- 4 cups ripe raspberries
- 4 cups ripe peaches, peeled, pitted, and chopped
- 2 cups granulated sugar
- Juice of 1 lemon
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
- 6 Weck or Le Parfait Jars, sterilized with lids and rubber gaskets
Prepare the Jars:
- Ensure your Weck or Le Parfait jars, glass lids, and rubber gaskets are clean and sanitized. Follow the manufacturer's instructions for sterilizing and sealing the jars.
Prepare the Fruit:
- Peel, pit, and chop the ripe peaches into small pieces. You should have approximately 4 cups of chopped peaches.
- Wash the ripe raspberries and drain them.
Make the Jam:
- In a large, heavy-bottomed pot, combine the chopped peaches, raspberries, granulated sugar, and lemon juice.
- Stir the mixture and let it sit for about 10 minutes to allow the sugar to dissolve and the fruit to release its juices.
- After resting, place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
- Once boiling, add the packet of fruit pectin and continue stirring. Allow the mixture to boil for about 1-2 minutes until it thickens.
Fill the Jars:
- Carefully remove a hot Weck or Le Parfait jar from the sterilizing bath, empty any water inside, and place it on a clean kitchen towel.
- Fill the hot jar with the hot raspberry peach jam, leaving about 1/4-inch of headspace.
- Wipe the rim of the jar with a clean, damp cloth to ensure a clean seal.
- Place a sterilized glass lid on top and secure it with the appropriate clamps or bands to hold it in place, depending on whether you're using Weck or Le Parfait jars.
- Repeat this process for the remaining jars, ensuring they are filled while both the jam and jars are still hot.
Process the Jars:
- Place the filled Weck or Le Parfait jars in a large canning pot or water bath canner, ensuring they are fully submerged in water.
- Bring the water to a boil, and once boiling, process the jars for 10-15 minutes, adjusting for your altitude (consult canning guidelines for details).
- After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them from the water bath.
- Place the hot jars on a clean kitchen towel or cooling rack to cool completely. You will hear a "pop" as each jar's seal creates a vacuum.
Check the Seals:
- Once the jars have cooled, press down on the center of each lid. If it doesn't flex or make a popping sound, the jar is sealed correctly. If a lid does flex or make a popping sound, it hasn't sealed, and you should refrigerate and consume the contents within a few weeks.
Label and Store:
- Label your sealed Weck or Le Parfait jars with the date and store them in a cool, dark, and dry place.
Your homemade Raspberry Peach Jam in Weck or Le Parfait jars is a sweet and fruity delight. Spread it on toast, muffins, or scones, or use it as a filling for pastries and desserts. These preserved jars also make lovely gifts for friends and family.