Description
A delicious homemade Raspberry Peach Jam recipe using fresh or frozen fruit, powdered pectin, and sugar. This easy-to-follow recipe includes detailed steps for cooking, canning, and preserving the jam to enjoy its sweet, fruity flavors all year round.
Ingredients
Scale
Fruit
- 3 cups peaches, chopped (fresh or frozen, do not need to thaw)
- 2 cups raspberries (fresh or frozen)
Other Ingredients
- 2 tablespoons lemon juice (bottled)
- 1 (1.75 oz) package powdered pectin
- ½ teaspoon fruit fresh powder (optional – stops the peaches from browning)
- 5 ½ cups sugar
Instructions
- Prep for canning: Wash jars thoroughly with hot, soapy water. Fill them with water and place them in your water bath canner ensuring they are fully submerged. Heat the canner over medium-low heat and cover to keep the jars simmering. Meanwhile, place lids and rings in a saucepan with water and simmer over medium-low heat without boiling.
- Cook fruit, lemon juice, and pectin: In an 8-quart pot, combine raspberries, peaches, lemon juice, fruit fresh powder if using, and powdered pectin. Heat over medium heat, stirring frequently, until the mixture reaches a full rolling boil that cannot be stirred down.
- Add sugar and boil again: Stir in all the sugar at once, mix thoroughly to dissolve. Increase heat to medium-high and bring the mixture back to a rolling boil, stirring constantly. Boil for 1 minute, then remove from heat.
- Blend (optional): Use an immersion blender to pulse the jam mixture gently to break up any large fruit pieces if you prefer a smoother texture. Skip this step if you prefer chunkier jam.
- Fill jars: Remove hot jars from the canner and use a canning funnel to ladle the hot jam into jars, leaving ¼-inch headspace at the top.
- Wipe rims and attach lids: Clean the jar rims with a moist clean towel, optionally moistened with white vinegar to remove sticky residue. Place the lids and rings on jars and tighten them fingertip-tight.
- Process jars: Return the filled jars to the water bath canner ensuring they are fully submerged with at least 2 inches of water above. Cover and bring water to a boil, processing the jars for 10 minutes.
- Rest jars: After processing, turn off the heat, remove the canner lid, and let jars rest in the hot water for 5 minutes.
- Cool and check seals: Remove jars and place on a heat-resistant surface to cool undisturbed for 12 to 24 hours. Then check seals by pressing the lid centers; if the lid does not pop back, the seal is good. Remove rings and store sealed jars in a cool, dark place for up to 18 months or as per lid manufacturer instructions. Refrigerate any unsealed jars and use within one week.
Notes
- Do not thaw frozen fruit before cooking to prevent excessive juice loss.
- Fruit fresh powder is optional but helps prevent peaches from browning for a brighter jam color.
- The immersion blender step is optional depending on desired jam texture.
- Always use proper canning equipment and follow safety guidelines to avoid contamination.
- Store sealed jams in a cool, dark place to maximize shelf life.
- Check jar seals carefully before storage and discard any unsealed or spoiled jams.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserves & Jams
- Method: Stovetop
- Cuisine: American
Keywords: Raspberry Peach Jam, Homemade Jam, Fruit Preserves, Canning, Summer Jam, Peach Raspberry Preserves
