Easiest and most delicious small batch raspberry peach jam!

I'm a total novice when it comes to making jams. It wasn't until a few months ago that I made my first batch of apricot jam, thanks to a generous friend who had given me bags full from her harvest. When I made my apricot jam I had decided to can them using the heat process. It was a wonderful learning experience and the initial start to my jam making obsession! 

Since apricot jam was such a huge hit with my family I started thinking of other fruits to work with. My busy schedule and lack of motivation caused a stand still in my kitchen. It wasn't until today that I realized my over ripe peaches and delicious raspberries needed to be put to good use. Like I mentioned before, I'm a novice... Easy is what I look for and thankfully jam making is just that! 

Here's what you need to make a VERY SMALL batch:

*2 cups chopped ripe peaches (about 2 large peaches)

*2 cups raspberries 

1.5 cups sugar (use less if you desire)

*** 2-4 inches or so of green Granny Smith apple---- I did not have lemon (for natural pectin) so I cut the skin from a green apple and cooked it in the mixture. 

After pouring the sugar over your raspberries and chopped peaches, let it sit until all the sugar is absorbed and the mixture starts to look like there's some liquid. 

Grab that Granny Smith apple and cut the skin off, not all of it though. I cut three slices and that was plenty... About 2-4inches each. Continue letting it sit and accumulate a liquid looking mixture. There will still be chunks of fruit, of course but the sugar will start getting a little thicker. I let mine sit out for about 30min.

Place the mixture in a sauce pan and cook on medium for as long as it takes to start thickening. Mine took about an hour.  

STIR MIXTURE CONTINUOUSLY. If you don't keep an eye on this it will start sticking to the bottom of the pan. ***** once foam starts collecting on top, use a spoon and just scoop out what you can. 

Once done take it off the burner, let it sit for 10minutes and then pour into your mason jar. This makes almost 2 cups. 

Now, taste it!! Seriously... Taste it and enjoy every minute of it! 

Store in the fridge for 1 month or in the freezer for 6 months! 

Enjoy! 

Cheri