Minnesota State Fair Peach-Raspberry-Orange Jam

1/2 cup orange flesh, membrane removed, cut into small pieces

1 ½ cups raspberries, crushed

2 ½ cups crushed peaches

Zest from 1 large orange (4-1/2g)

1 box Mrs. Wages® Fruit Pectin Home Jell®

3 ½ cups granulated sugar

1 cup vanilla sugar (made by burying a chopped vanilla bean in 4 cups of sugar and letting it mellow for a week)

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Measure exactly prepared fruits into 6- or 8-qt. saucepot. Stir pectin into fruit in saucepot. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Stir in zest and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within ¼-inch headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands medium-tight. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 6 minutes per University of Minnesota Extension Services information.

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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Minnesota State Fair Peach-Raspberry-Orange Jam

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