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This is the prettiest jam you’ll ever eat! It just makes me want to smile when I look at it
Puree the raspberries and peaches (I usually do them separately so that I know I have enough of each fruit, and exactness is key with this jam) to the consistency you like. Less if you want it chunky, more if you want it smooth.
Add the fruit, sugar and lemon juice to a large pot and stir to combine. Cook over medium-low heat until it starts to boil, stirring constantly (burnt jam smells nasty, just trust me). If you find your jam is foaming a lot, a little butter will help reduce the foam.
When the jam comes to a nice rolling boil, add the pectin according to package instructions (mine says add pectin and boil for one minute). Remove from heat then ladle into hot jars, add the lid and process for your altitude, etc.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!