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–+ servings
Two mason jars filled with raspberry peach jam on a wooden board, with fresh raspberries and peaches around them.
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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 Time15 minutes
Cook Time1 minute
Process Time10 minutes
Total Time26 minutes
Keyword: Peaches, Raspberries, Summer, Waterbath Canning
Servings: 6 pints
Author: Katie

Equipment

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.
    Chopped peaches, raspberries, and sugar in a pot before cooking.
  • 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.
    Adding sugar to the cooked raspberry and peach mixture in the pot.
  • 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.
    Raspberry peach jam mixture being blended with an immersion blender.
  • 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.
    Hot raspberry peach jam being ladled into mason jars using a funnel.
  • 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.
    Wiping jar rims, placing lids, and tightening rings on filled jars.
  • 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.
    Jars of jam placed in a water bath canner ready for processing.
  • 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.
    Close-up of a jar lifter holding a sealed jar of raspberry peach jam.
  • 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.