How to Make Raspberry Peach Jam That's Sweet + Summery

Name: Raspberry Peach Jam Canning Recipe
Prep time: 15 min
Cook time: 1 min
Total time: 26 min
Ingredients: 3 cups peaches ((chopped)); 2 cups raspberries ((fresh or frozen)); 2 tablespoon lemon juice ((bottled)); 1 1.75 oz package powdered pectin; ½ teaspoon fruit fresh powder ((optional)); 5 ½ cup sugar

I love peaches. And raspberries. AND jam. So obviously I would find a delicious way to combine them all in this raspberry peach jam canning recipe.

This jam is like summer in a jar and it’s perfect for toast, pastries, or even as a gift. I use waterbath canning to make sure my jars and lids are properly sterilized, so my jam (and yours!) stays fresh and safe.

Two mason jars filled with raspberry peach jam on a wooden board, with fresh raspberries and peaches around them.

Raspberry Peach Jam Canning Recipe

This jam combines the bright, sweet flavors of summer fruits into a delightful homemade preserve perfect for spreading on toast or gifting to friends.

Prep Time 15

Cook Time 1

Process Time 10

Total Time 26

Serving Size pints

Equipment

8 qt pot
Funnel
Ladle
Jar lifter
lid lifter
½ Pint mason jars
Water Bath Canner
Towel

Ingredients

3 cups peaches (chopped)
2 cups raspberries (fresh or frozen)
2 tablespoon lemon juice (bottled)
1 1.75 oz package powdered pectin
½ teaspoon fruit fresh powder (optional)
5 ½ cup sugar

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 in water. Place over medium-low heat, cover the canner, and allow the jars to come to a simmer. Place your lids and rings in a saucepan with water. Place over medium-low heat and allow the lids and rings to simmer.
Cook fruit, lemon juice, and pectin. In an 8-qt 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. Once the mixture has come to a boil, allow the mixture to 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 the sugar is fully incorporated into the peach and raspberry mixture. Increase the heat to medium-high heat 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 if desired. Optional step: Using an immersion blender, pulse the mixture to break up any of the fruit that wasn’t broken down during the cooking process. This is an optional step, 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” headspace.
Wipe rims and attach lids. Wipe the rims of the jars using a moist clean towel. Optional step: wipe the rims with a towel moistened 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 in canner. Place them back into the water bath canner so they’re fully submerged in water and there’s about 2 inches of water over the jars. Cover the canner and bring the water to a boil. Process the jars for 10 minutes.
Let rest in canner. After 10 minutes turn off the heat, remove the lid, and allow the jars to sit in the canner for 5 minutes.
Remove, let 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. You can also reprocess them. Before you reprocess them, remove the lid and replace it with a new one.

Notes

The easiest way to peel the peaches is by scoring the bottoms of the peaches and placing them in a pot of boiling water. Boil for about 1 minute. Transfer them to an ice water bath. The skins should come right off. Then chop them into small pieces, removing the pit.

If your jam tends to foam you can add ½ tsp of butter to the jam when you add the sugar. I did not see any foaming happen while making this recipe.

When testing this recipe I used both fresh and frozen berries. Frozen berries were used for photographing this recipe. They have the best flavor and color. You do not need to thaw the raspberries before making this recipe.

Frozen peaches can be used as well without thawing. I would recommend cutting them down into smaller pieces.

Powdered pectin was used. I did not test the recipe using liquid pectin.

I used fruit fresh powder to make sure the peaches didn’t brown during the cooking process. This is optional.

Like I said, I love everything about this jam. The combination of sweet peaches and tart raspberries is just irresistible. I like to spread it on my morning toast, but it’s also amazing as a topping for desserts or even just a spoonful straight from the jar (shh don’t tell anyone 🫢).

Three mason jars filled with raspberry peach jam, with peaches and raspberries in the background.

Trust me, once you try it, you’ll love it as much as I do.

Tips For The Best Raspberry Peach Jam

Use a wide pot: A wide pot helps the jam cook more evenly and reduces the risk of it bubbling over.
Prep ahead: Have all your ingredients and equipment ready before you start cooking to keep the process smooth and stress-free.
Watch the boil: Keep a close eye on the jam as it boils. Stir constantly to prevent sticking and burning.
Check your seals: After processing, press the center of each lid. If it pops up, the jar isn’t sealed properly and needs to be refrigerated and used within a week.
Avoid overfilling: Leave the recommended ¼” headspace in each jar to allow for proper sealing and expansion during processing.

Key Ingredients and Tools

Here are a few important tools and ingredients for making this jam. These items will help you achieve the best results and ensure your jam turns out perfectly.

Ingredients for raspberry peach jam laid out, including chopped peaches, raspberries, lemon juice, and sugar.

Powdered pectin. This helps the jam set properly and is crucial for the right consistency. You can find it in the baking aisle or near the canning supplies.
Fruit fresh powder. This optional ingredient keeps the peaches from browning during cooking. It’s especially useful if you’re using fresh peaches.
Jar lifter. This tool is essential for safely removing hot jars from the canner without burning yourself.
Lid lifter. A lid lifter makes it easy to pick up hot lids from the simmering water, ensuring they stay sterile.
Immersion blender. If you prefer a smoother jam, this tool helps break down the fruit quickly and easily.

If you’re an experienced canner, you probably have most or all of these tools. If you’re a beginner, I recommend investing in these tools to make your life and canning experience so much easier.

Serving Suggestions

Serve with toast, pancakes, yogurt, or ice cream.

Troubleshooting and Help

Can I use frozen fruit for this recipe?

Absolutely! You can use both fresh and frozen peaches and raspberries. Just make sure to chop the frozen peaches into smaller pieces before adding them.

What if I don’t have a water bath canner?

No worries! You can use a large stockpot with a lid. Just place a rack or a folded towel at the bottom to keep the jars from touching the pot directly.

How do I know if my jars are sealed properly?

After the jars have cooled for 12-24 hours, press the center of each lid. If it doesn’t pop up, the jar is sealed. If it does, refrigerate and use within a week or reprocess with a new lid.

Can I reduce the amount of sugar in this recipe?

It’s best to stick to the recipe since the sugar helps with the set and preservation of the jam. Reducing it may affect the texture and shelf life.

How long will the jam last once it’s sealed?

When properly sealed and stored in a cool, dark place, the jam can last up to 18 months. Always check the manufacturer’s recommendations for your lids.

What if my jam didn’t set?

Don’t panic! You can try reprocessing the jam with a little more pectin or just enjoy it as a delicious fruit syrup.

Storing Leftovers

Here are the storage instructions for your jam:

Sealed Jars: 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.
Unsealed Jars: If any jars do not seal properly, store them in the refrigerator. They should be used within a week.
Freezing: This jam does not freeze well. Freezing can affect the texture and consistency, so it’s best to stick to canning for long-term storage.

Follow these steps to ensure your jam stays fresh and delicious. Enjoy!

And that’s how I make raspberry peach jam, that captures the flavors of summer and can be enjoyed all year long. With a little preparation and care, you’ll have delicious homemade jam ready to share with family and friends or enjoy yourself. I hope you find this recipe as delightful and satisfying as I do. Happy canning!

How to Make Raspberry Peach Jam That’s Sweet + Summery