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.
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.
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)
How to make Raspberry Peach Jam
Step 1: Cook the raspberries and peaches over low to medium heat.
Step 2: Combine 2 cups sugar with the pectin.
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.
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.
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.
Recipe FAQs
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.
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.
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
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Raspberry Peach Jam
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
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Sabrina says
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!
Jessica Robinson says
Glad you loved the flavors and were able to adjust the recipe to accommodate a smaller batch.
Shanna says
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!
Jessica Robinson says
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.
Jennifer Dance says
Are you using half pint or pint jars? First time canner and I’m excited to try this recipe!
Jessica Robinson says
Hello Jennifer!
We use an 8-ounce (half pint) jelly jars for this recipe. Thanks for stopping by!
Lisa Hatfield says
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!
Jessica Robinson says
Thanks so much Lisa!! It’s one of my favorites too!