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    Home » Recipes » Home Canning » Raspberry Peach Jam

    Raspberry Peach Jam

    Published: Mar 2, 2021 · Modified: Sep 4, 2023 by Jessica Robinson · This post may contain affiliate links

    10.1K shares
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    Glass jar of raspberry peach jam on wooden cutting board, fresh raspberries and peaches around.

    Raspberry peach jam combines ripe raspberries with juicy peaches for the best homemade jam made with only 5-ingredients!

    You’ll never buy store-bought jam after you make this jam recipe. Raspberry peach preserves is wrapping up the essence of summer in a jar.

    Three Mason jars with raspberry peach jam, fresh raspberries, peaches cut in half, fresh mint on wooden cutting board.

    Slather it on a toasted bagel, sourdough bread, or use it in Raspberry Bars. Making homemade jam is quick and easy with either fresh or frozen fruit, sugar, lemon juice and pectin.

    You’ll be licking every delicious bit of this jam right off the spoon! Get your Mason jars ready for this tasty jam recipe.

    Glass jar of peach raspberry jam, floral spoon in jar, peaches and raspberries on cutting board.

    My mom always made home cooked meals, delicious cakes and homemade jam. She was phenomenal as a bread baker and could decorate a wedding cake like no one’s business. But, her homemade jam – now that was the BEST!

    And do you know how simple it is to make homemade jam?! With very little equipment and a few simple ingredients, you’ll have mouthwatering jam.

    Ingredients Needed

    • Raspberries – Use fresh or frozen raspberries.
    • Peaches – Use fresh or frozen peaches. Peeled, pitted and chopped into pieces.
    • Sugar – Just the right amount of sugar will naturally draw out the juices from the fruit.
    • Lemon juice – Lemon juice helps bring down the acidity of the fruit and pectin properly gel.
    • Pectin – Citrus pectin will naturally help set any of your homemade jams. (My favorite brand is Pomona’s Pectin)
    Overhead shot of glass jar with peach raspberry jam, floral spoon in jar.

    How to make Raspberry Peach Jam

    Step 1: Cook the raspberries and peaches over low to medium heat.

    Propane kitchen stove with big pot of jam cooking and enamelware water bath canner.

    Step 2: Combine 2 cups sugar with the pectin.

    Glass measuring cup with sugar and pectin mixed together on butcher block.

    Step 3: Add the lemon juice and sugar-pectin mixture to the fruit.

    Step 4: Bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently.

    Big pot of raspberry peach jam cooking on the stove.

    Step 5: Add the remaining sugar immediately, and bring back to a hard boil for 1 minute.

    Step 6: Ladle hot jam into the hot jars, wipe rims of jars and process in water bath.

    Pint Mason jars of homemade jam on kitchen counter next to stove.
    Glass jar of peach raspberry jam, floral spoon in jar, loose raspberries and peach halves.

    Tips for making homemade jam

    • Before you start your jam, set a plate with a few metal spoons in the freezer. Dip these spoons into the jam to test the thickness of the jam. If the jam has gelled properly, it will hold it’s shape as it slides off the spoon.
    • Never walk away from a pot of jam! Because it is over direct heat and has sugar it will burn so quickly.
    • Use a water bath canner is used to sterilize jars and process the jars of jam.
    • While you can reuse glass jars and bands, you’ll need to use new seals each time.
    Close up of glass jar with peach raspberry jam on wooden cutting board, fresh fruit in background.

    Recipe FAQs

    Do you have to add lemon juice to jam?

    In order to set properly, jam needs the right balance of acid and pectin. If you’re using low-acid fruits, such as rhubarb, apricots, peaches, strawberries, blackberries and raspberries, you need to add lemon juice.

    Do you need pectin to make jam?

    In order to make jam without pectin you need time. The fruit and sugar need plenty of time to cook and thicken. I prefer to use natural fruit pectin to make homemade jams. This makes the process easier and more precise.

    Clear jar of peach raspberry jam on wooden cutting board, floral spoon in jar, berries around.

    Don’t forget to slather this delicious jam on one of my homemade bread recipes, including Sourdough bread, White bread, or Oatmeal bread.

    More Jam Recipes

    • Raspberry Rhubarb Jam
    • Mixed Berry Jam

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 5 votes
    Jar of raspberry peach jam on wooden cutting board, floral spoon in jar.
    Print Rate this Recipe

    Raspberry Peach Jam

    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Raspberry peach jam combines ripe raspberries with juicy peaches for the best homemade jam made with only 5-ingredients!
    Course: Home Canning
    Cuisine: American
    Servings: 12 jars
    Calories: 493kcal
    Author: Jessica Robinson

    Ingredients

    Raspberry Peach Jam

    • 4 cups raspberries
    • 4 cups peaches pitted, peeled and sliced
    • 7 cups granulated sugar divided
    • 1 (1.75-ounce) package fruit pectin
    • 1 tablespoon freshly squeezed lemon juice

    Instructions

    Raspberry Peach Jam

    • In a 8-quart saucepan, cook the raspberries and peaches over low to medium heat until soft. Lightly mash the fruit with a potato masher.
    • Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
    • In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the fruit. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly.
    • Turn the heat on low to medium. Skim foam if necessary. Ladle hot jam into the hot jars, leaving ½ inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.
    • Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place for up to 18 months.

    Recipe Notes

    Tips for making homemade jam

    I use a pair of rubber-tipped tongs to easily handle hot jars.
    Use granulated vegetable defoamer to get rid of the foam.
    Before you start your jam, set a plate with a few metal spoons in the freezer. Dip these spoons into the jam to test the thickness of the jam. If the jam has gelled properly, it will hold it’s shape as it slides off the spoon.
    If using frozen fruit, just put a few inches of water in the bottom of your pot so you don’t burn the fruit.
    Do NOT turn jars upside down to seal. Jam can potentially get under the seal and it will NOT seal properly!

    Nutrition

    Calories: 493kcal | Carbohydrates: 126g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 162mg | Fiber: 3g | Sugar: 123g | Vitamin A: 181IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Comments

    1. Pam Waldrop says

      July 28, 2024 at 10:34 am

      could I use the 8 cups of fruit and still cut back to 3 cups of sugar?

      Reply
      • Jessica Robinson says

        July 28, 2024 at 12:06 pm

        Hello Pam,
        3 cups of sugar would be a REALLY small amount for the amount of berries. If your fruit is super sweet, you can certainly adjust the sugar. But, we’d recommend using at least 4-5 cups minimum.

        Reply
    2. Kayla says

      July 19, 2024 at 6:57 pm

      Found your recipe and going to try it !
      for the pectin does it jave to be a fruit one ? I am still new to jams and canning amd I have only ever used to standard “certo” would one packet of this work the same ? Would you still mix it w8th the sugar or mix it with the fruit, boil, then add sugar as per 0acket instructions ?
      thanks !

      Reply
      • Jessica Robinson says

        July 20, 2024 at 11:37 am

        Hey Kayla,
        Thanks for your comment.

        We love Pomona’s Pectin. It’s a brand manufactured in New England and it’s more of a commercial brand, though they do make individual packages for household consumers. Their directions tell you to mix the pectin with sugar. The reason being is that the pectin and sugar together help the particles of pectin not clump up.

        You can use “Sure-Jell” because it’s a granular pectin readily available. “Certo” is a liquid pectin, and would likely work as well. I’d recommend following the instructions on the packaging.

        Reply
    3. Sheila says

      September 29, 2023 at 10:03 pm

      5 stars
      We made raspberry peach delicious
      Sheila

      Reply
      • Jessica Robinson says

        September 30, 2023 at 7:08 pm

        Thank you, glad you enjoyed it.

        Reply
    4. Carol says

      September 16, 2023 at 12:02 am

      5 stars
      can I add a couple of diced jalapenos to this recipe? do i need to make any adjustments? Some jalapeno jelly recipes add vinegar. is that necessary?

      Reply
      • Jessica Robinson says

        September 17, 2023 at 12:05 pm

        You can certainly add small pieces of jalapenos. no vinegar would be needed.

        Reply
    5. Lynette says

      August 08, 2023 at 3:03 am

      Made this jam today with a friend and we are both very excited ti share it with our families. Thanks so much.

      Reply
    6. Jeri says

      June 24, 2022 at 4:33 pm

      Can I remove the raspberry seeds for this recipe?

      Reply
      • Jessica Robinson says

        June 28, 2022 at 11:37 am

        Of course, if that is what you like. Just push the softened fruit or berries through a food mill or metal strainer to remove seeds.

        Reply
    7. Margaret says

      June 23, 2022 at 11:18 pm

      5 stars
      Delish! So excited about this recipe.
      Thank you

      Reply
    8. Sabrina says

      September 14, 2021 at 8:54 am

      5 stars
      Love the fruit combination. We adjusted with the ‘low sugar” pectin using what we had of fruit (7 cups) with about 3 cups of sugar and the jam set very well. Thank you for the guidance!

      Reply
      • Jessica Robinson says

        September 14, 2021 at 10:35 am

        Glad you loved the flavors and were able to adjust the recipe to accommodate a smaller batch.

        Reply
    9. Shanna says

      September 01, 2021 at 1:43 am

      Are you using Pamona’s pectin in this recipe? I have some but it has the calcium water packet in it so I’m trying to figure out how to incorporate that into the recipe!

      Reply
      • Jessica Robinson says

        September 01, 2021 at 10:15 am

        Shanna,
        Yes, I always use Pomona’s pectin with all of my jam recipes! However, since not everyone does, I typically put in instructions with using the traditional pectin people find in the grocery store.

        If you are using Pomona’s pectin, just follow the instruction packet inside the box that tells you how much pectin and calcium water. (I’m typically making a big batch!) Let me know if you have any other questions.

        Reply
        • louise says

          August 28, 2023 at 6:55 pm

          how much pomana pectin and calcium water are you using in the recipe for 8 cups total. i noticed the sugar is two cups when i read the article. looking forward for this flavour blend.

          Reply
          • Jessica Robinson says

            August 31, 2023 at 10:19 am

            If you are making a small batch of jam, like this you’ll use one packet of Pomona’s pectin. (directions will be on the package of how much to use) We make double and triple batches and buy Pomona’s pectin/calcium water in bulk.

            Reply
    10. Jennifer Dance says

      August 20, 2021 at 3:48 pm

      Are you using half pint or pint jars? First time canner and I’m excited to try this recipe!

      Reply
      • Jessica Robinson says

        August 22, 2021 at 5:35 pm

        Hello Jennifer!
        We use an 8-ounce (half pint) jelly jars for this recipe. Thanks for stopping by!

        Reply
    11. Lisa Hatfield says

      March 02, 2021 at 7:17 pm

      5 stars
      This is my go to favorite jam flavor combination. And thank you for your tip to not turn jars over, canning is safe if you follow the best practices!

      Reply
      • Jessica Robinson says

        March 03, 2021 at 12:37 pm

        Thanks so much Lisa!! It’s one of my favorites too!

        Reply

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    Jessica Robinson from A Farmgirl's Kitchen

    Welcome!

    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients.

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