Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Shirley’s Raspberry-Peach Jam — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Shirley’s Raspberry-Peach Jam — Mrs. Wages
Ingredients
- 2 to 3 pints red raspberries
- 2 to 4 ripe peaches
- 1 Tbsp bottled lemon juice
- 1/4 tsp Mrs. Wages® Fresh Fruit Preserver
- 1 box Mrs. Wages® Fruit Pectin Home Jell®
- 6 cups granulated white sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Prepare boiling water bath canner, 6 8-ounce jelly jars and lids; keep jars hot. Rinse raspberries and puree in food processor. Measure out 2 cups puree and place in a large saucepan. Wash and peel peaches then puree in food processor. Measure 2 cups puree and add to raspberries in saucepan.
- Stir lemon juice, fresh fruit preserver, and pectin into prepared fruit and allow to stand for 10 minutes. Bring the mixture to a full rolling boil over high heat; boil for 1 minute. Add the granulated sugar and stir to dissolve; bring the mixture back to a boil and boil for 1 minute.
- Remove from heat and remove any foam. Continue to stir for 1 minute. Ladle the hot jam into the hot jars, leaving 1/4 -inch headspace. Wipe jar rims; add lids and rings, and place filled jars on rack in boiling water bath canner.
- Lower rack into water, making sure there is enough water to cover jars by 1”. Add more water if needed. Cover and bring to a gentle boil. Process for 5 minutes, turn off heat and remove canner lid. Allow jars to remain in canner for 5 additional minutes then remove to cooling rack or towels.
- After the jars are cool, check the jars to make sure they are sealed. Label, date, and store in a cool place.
- Processing: As published by Mrs. Wages: "Process for 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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