Peach Melba Jam
Capture the essence of summer with homemade Peach Melba Jam, a vibrant blend of juicy peaches and tart raspberries that delivers a symphony of flavor in every bite. This easy-to-make fruit preserve pairs the sweetness of ripe peaches with the bold berry tang of raspberries, balanced by a touch of zesty lemon juice and finished with liquid pectin for a perfect set. With only 20 minutes of prep and minimal effort, you’ll master the art of small-batch canning while enjoying a jam bursting with delightful texture, thanks to lightly mashed chunks of fruit. Perfect for spreading on toast, drizzling over pancakes, or swirling into yogurt, this jam is a delicious way to enjoy the taste of summer all year long. Keywords: Peach Melba Jam, homemade peach jam, raspberry preserves, fruit jam recipe, small-batch canning.
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) Fresh peaches
- 2 cups Fresh raspberries
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 pouch (3 ounces) Liquid pectin
Instructions
Prepare the peaches by blanching them in boiling water for 45 seconds, then transferring to an ice bath. Peel off the skins, pit the peaches, and dice them into small pieces.
In a large, heavy-bottomed pot, combine the diced peaches and raspberries. Use a potato masher or fork to lightly mash the fruit, leaving some chunkier bits for texture.
Add the granulated sugar and lemon juice to the pot. Stir to combine and let the mixture sit for 10 minutes to draw out the juices.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.
Once boiling, stir in the liquid pectin. Return the mixture to a rapid boil and let it cook for 1-2 minutes, continuing to stir often.
Remove the pot from heat and skim off any foam from the surface using a spoon or ladle.
Ladle the hot jam into clean, sterilized jars, leaving 1/4-inch of headspace at the top. Wipe the jar rims with a clean, damp cloth and seal with sterilized lids and rings.
Process the jars of jam in a boiling water bath for 10 minutes to ensure proper preservation. Adjust processing time for altitude if necessary.
Remove the jars from the water bath and let them cool completely on a kitchen towel. Once cooled, check the seals by pressing down on the lids—if they do not pop back, the seal is secure.
Store the sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
Calories |
3559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 928.1 g | 337% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 891.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2212 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.
