Introduction

This Raspberry Peach Jam combines the bright tartness of raspberries with the sweet juiciness of peaches for a delightful homemade preserve. Perfect for spreading on toast, dolloping on yogurt, or gifting to friends, this jam captures the flavors of summer in a jar.

Two clear glass jars filled with thick, bright red raspberry jam showing visible raspberry seeds and small fruit pieces. Each jar has a silver lid and an embossed pattern of fruit on the glass surface. The jars are placed on a wooden cutting board with a peach and some fresh raspberries around them. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups peaches (chopped; fresh or frozen; no need to thaw)
2 cups raspberries (fresh or frozen)
2 tablespoons lemon juice (bottled)
1 (1.75 oz) package powdered pectin
½ teaspoon fruit fresh powder (optional – prevents peaches from browning)
5 ½ cups sugar

Instructions

Step 1: Prepare for canning by washing your jars with hot, soapy water. Fill them with water and place them in your water bath canner, ensuring jars are fully submerged. Heat over medium-low, cover, and simmer the jars. Simmer lids and rings in a separate saucepan with water—do not boil.
Step 2: In an 8-quart pot, combine raspberries, peaches, lemon juice, fruit fresh powder if using, and powdered pectin. Place over medium heat and bring to a full rolling boil, stirring frequently.
Step 3: Add all the sugar at once, stirring well until fully incorporated. Increase the heat to medium-high and return to a full rolling boil. Boil for 1 minute, stirring constantly, then remove from heat.
Step 4: (Optional) Use an immersion blender to pulse the mixture lightly if you prefer a smoother jam. Skip this step for a chunkier texture.
Step 5: Remove jars from the canner. Using a canning funnel, ladle the hot jam into jars, leaving ¼-inch headspace.
Step 6: Wipe the rims clean with a moist towel (moistened with white vinegar to remove sticky residue if desired). Place lids and rings on jars, tightening to fingertip tightness.
Step 7: Return jars to the water bath canner, ensuring they are fully submerged with about 2 inches of water above. Cover and bring water to a boil. Process jars for 10 minutes.
Step 8: After processing, turn off heat and let jars sit in the canner for 5 minutes.
Step 9: Carefully remove jars and place them in a heat-resistant area to cool for 12–24 hours. Check seals by pressing the center of each lid—if it does not pop, the jar is sealed. Remove rings and store sealed jars in a cool, dark place for up to 18 months. Unsealed jars should be refrigerated and used within 1 week.

Tips & Variations

For a smoother texture, blend the jam as described in step 4, but if you prefer chunks, skip blending.
Fruit fresh powder is optional but helps maintain the bright color of the peaches.
Experiment with adding a pinch of cinnamon or ginger for a different flavor twist.
Use fresh fruit in season for the best flavor, or frozen fruit as a convenient alternative.

Storage

Store sealed jars in a cool, dark place for up to 18 months. Once opened, refrigerate and use within a few weeks. Unsealed jars must be kept in the refrigerator and consumed within 1 week. Reheat gently if desired before serving.

How to Serve

A close-up shot of a glass jar filled with bright red raspberry jam, showing a thick, glossy texture with visible seeds throughout. The top layer is smooth and shiny with some small bubbles and seeds scattered evenly. The jar sits on a white marbled surface with a few fresh raspberries and a piece of yellow butter nearby, slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for this jam?

Yes, you can use frozen peaches and raspberries without thawing them first. This can make the preparation easier and still yields great results.

Why is powdered pectin important in this recipe?

Powdered pectin helps the jam set properly, giving it the right consistency. Without pectin, the jam may remain too runny or take much longer to thicken.