Peach and Raspberry Jam
Capture the essence of summer with this irresistible Peach and Raspberry Jam—a vibrant, fruity spread that's as delightful to make as it is to eat! Featuring the natural sweetness of ripe peaches and the tangy brightness of fresh raspberries, this homemade jam strikes the perfect balance of flavors. The recipe comes together in just 40 minutes and uses simple pantry staples like granulated sugar, lemon juice, and powdered pectin to create a lusciously thick and glossy preserve. Whether slathered on warm toast, dolloped over yogurt, or paired with cheese on a charcuterie board, this jam will elevate your everyday dishes with a burst of fresh, seasonal goodness. Plus, with easy canning directions, you can savor this sunshine-packed treat all year long. Perfect for beginners and seasoned jam-makers alike, this small-batch recipe is a must-try for anyone looking to enjoy the peak flavors of summer in a jar!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) Ripe peaches
- 2 cups Fresh raspberries
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 package (1.75 oz) Powdered pectin
Instructions
Prepare the peaches by peeling, pitting, and dicing them into small pieces. Measure out 4 cups and set aside.
Wash the raspberries gently and drain well. Set aside 2 cups.
In a large, heavy-bottomed saucepan, combine the peaches and raspberries. Use a potato masher to gently crush the fruit, releasing juices but leaving small chunks for texture.
Stir in the lemon juice and powdered pectin until well combined.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.
Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously to dissolve the sugar completely.
Allow the jam to return to a hard rolling boil. Boil for 1-2 minutes while stirring constantly. The mixture will thicken and coat the back of a spoon.
Remove the jam from the heat and skim off any foam from the surface using a spoon.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Remove the jars from the water bath and allow them to cool completely. Once cooled, check that the lids have sealed. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal and consume within 2 weeks.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 948.0 g | 345% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 891.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2201 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
