How to Make Peach Raspberry Jam (An Heirloom Summer Recipe)
Sweet ripe peaches, tart raspberries, and a texture that spreads like a dream. This raspberry peach jam is perfect for toast, pastries, or gifting, and the water bath canning method means you can make it once and enjoy it for months. The recipe uses simple ingredients and comes together quickly. If you’re new to canning (or just need a refresher!), I’ll walk you through the whole process step-by-step.
Sweet peaches. Tart raspberries. Together, they are irresistible. Spread it on your morning toast, or spoon some over dessert. And if you eat a spoonful straight from the jar, it will be our secret.
Table of Contents
Ingredients and Tools You’ll Need
You can use frozen fruit here and don’t need to worry about thawing. The fruit fresh powder is just to stop the peaches from browning. If you can’t find it, don’t worry about it.
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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 8-quart pot
- 6 Pint mason jars
- Water Bath Canner and accessories
- Immersion blender, optional for smoother jam
Ingredients
- 3 cups peaches (chopped; fresh or frozen; don’t 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 – stops the peaches from browning)
- 5 ½ cups sugar
How to Make Raspberry Peach Jam
Step One: Prep For Canning
Wash your jars with hot, soapy water. Fill them with water and place them in your water bath canner. Fill your water bath canner so your jars are fully submerged. Place over medium-low heat, cover the canner, and simmer the jars. Place your lids and rings in a saucepan with water. Place over medium-low heat and simmer. Do not boil.
Step Two: Cook Fruit, Lemon Juice, And Pectin
In an 8-quart pot, add the raspberries, peaches, lemon juice, fresh fruit powder (if using), and pectin. Place over medium heat and allow the mixture to come to a boil, stirring frequently. Let it come to a full rolling boil so it cannot be stirred down.
Step Three: Add Sugar And Boil Again
Add the sugar all at once and stir the mixture well so it is fully incorporated. Increase the heat to medium-high and bring the mixture back up to a rolling boil, stirring constantly. Once it reaches a full rolling boil, boil for 1 minute, then remove from the heat.
Step Four: Blend (Optional)
Using an immersion blender, pulse the mixture to break up any of the fruit that wasn’t broken down during the cooking process. If you want a chunkier jam, skip this step.
Step Five: Fill Jars
Remove the jars from the canner and, using a canning funnel, ladle the hot jam into the hot jars, leaving a ¼-inch headspace.
Step Six: Wipe Rims And Attach Lids
Wipe the rims of the jars using a moist, clean towel. You can moisten it with white vinegar to make sure there isn’t any sticky residue left on the rims. Place the lids and rings on the jars and tighten them so they’re fingertip-tight.
Step Seven: Process
Place the filled jars back into the water bath canner so they’re fully submerged and there’s about 2 inches of water over them. Cover the canner and bring the water to a boil. Process the jars for 10 minutes.
Step Eight: Rest
After 10 minutes, turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
Step Nine: Cool And Check Seals
Remove the jars from the water bath canner and place them in a heat-resistant area so they can cool for 12-24 hours. After they have fully cooled, check the jars for a seal by pressing the middle of the lid. If it doesn’t pop up, remove the rings and store the jars in a cool, dark place for up to 18 months (or per the lids manufacturer’s recommendations). Any jars that do not have a proper seal need to be stored in the fridge and used within 1 week.
Storage Instructions
Store the sealed jars in a cool, dark place like a pantry. They will last up to 18 months. Always check the lids for proper sealing before storing.
If any jars do not seal properly, or after opening a jar, store them in the refrigerator. They should be used within a week.
What to Serve with Raspberry Peach Jam
Enjoy at breakfast or for dessert!
- Spread this on a toasted slice of farmhouse white sourdough bread
- Spoon some over pancakes or yogurt.
- Enjoy over vanilla ice cream or old-fashioned peach ice cream.
More Delicious Peach Recipes
- This peach Bundt cake is so easy to make.
- Cinnamon sugar peach apple pie tastes like summer and fall in one recipe!
- I love having peach preserves as a dessert over some ice cream.
- Try my cinnamon and brown sugar peach cobbler with my famous cookie topping.
Printable Recipe
Raspberry Peach Jam
Equipment
- 8-quart pot
- 6 Pint mason jars
- Water Bath Canner and accessories
- immersion blender optional for smoother jam
Ingredients
- 3 cups peaches (chopped; fresh or frozen; don't 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 – stops the peaches from browning)
- 5 ½ cups sugar
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Instructions
- Prep for canning. Wash your jars with hot, soapy water. Fill them with water and place them in your water bath canner. Fill your water bath canner so your jars are fully submerged. Place over medium-low heat, cover the canner, and simmer the jars. Place your lids and rings in a saucepan with water. Place over medium-low heat and simmer. Do not boil.
- Cook fruit, lemon juice, and pectin. In an 8-quart pot, add the raspberries, peaches, lemon juice, fresh fruit powder (if using), and pectin. Place over medium heat and allow the mixture to come to a boil, stirring frequently. Let it come to a full rolling boil so it cannot be stirred down.
- Add sugar and boil again. Add the sugar all at once and stir the mixture well so it is fully incorporated. Increase the heat to medium-high and bring the mixture back up to a rolling boil, stirring constantly. Once it reaches a full rolling boil, boil for 1 minute then remove from the heat.
- Blend (optional). Using an immersion blender, pulse the mixture to break up any of the fruit that wasn’t broken down during the cooking process. If you want a chunkier jam, skip this step.
- Fill jars. Remove the jars from the canner and, using a canning funnel, ladle the hot jam into the hot jars, leaving a ¼-inch headspace.
- Wipe rims and attach lids. Wipe the rims of the jars using a moist, clean towel. You can moisten it with white vinegar to make sure there isn’t any sticky residue left on the rims. Place the lids and rings on the jars and tighten them so they’re fingertip-tight.
- Process. Place the filled jars back into the water bath canner so they’re fully submerged and there’s about 2 inches of water over them. Cover the canner and bring the water to a boil. Process the jars for 10 minutes.
- Rest. After 10 minutes, turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
- Cool and check seals. Remove the jars from the water bath canner and place them in a heat-resistant area so they can cool for 12-24 hours. After they have fully cooled, check the jars for a seal by pressing the middle of the lid. If it doesn’t pop up, remove the rings and store the jars in a cool, dark place for up to 18 months (or per the lids manufacturer’s recommendations). Any jars that do not have a proper seal need to be stored in the fridge and used within 1 week.
Notes
Nutrition
Love,
