Raspberry Peach Freezer Jam
Savor the taste of summer with this Raspberry Peach Freezer Jam, a vibrant and delightfully simple no-cook recipe that preserves the luscious flavors of fresh raspberries and juicy peaches. With just five pantry-friendly ingredients—ripe fruit, granulated sugar, powdered fruit pectin, and a touch of water—you can whip up a batch of homemade jam in just 20 minutes of prep time. The magic happens with the quick-cooking pectin, which helps achieve a perfectly spreadable texture without the need for prolonged boiling. This freezer-friendly jam is perfect as a spread for warm biscuits, swirled into yogurt, or spooned over ice cream. Plus, it stores beautifully in your freezer for up to a year, making it a convenient and delicious way to enjoy peak-season fruit long after summer ends. Perfect for beginners and jam enthusiasts alike, this recipe ensures fresh, fruity flavor all year round.
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Recipe Information
Ingredients
- 2 cups Fresh raspberries
- 2 cups Fresh peaches (peeled, pitted, and mashed)
- 4 cups Granulated sugar
- 1.59 ounces Powdered fruit pectin
- 0.75 cup Cold water
Instructions
In a large bowl, combine the fresh raspberries and mashed peaches. Gently stir until the fruits are evenly mixed. For a smoother consistency, you can lightly mash the raspberries as well.
Gradually add the granulated sugar to the fruit mixture, mixing thoroughly after each addition. Once all the sugar has been added, continue stirring until the sugar is mostly dissolved. Let the mixture sit for 10 minutes, stirring occasionally.
In a small saucepan, combine the powdered fruit pectin and cold water. Heat the mixture over medium heat, stirring constantly, until it comes to a boil. Allow it to boil for 1 minute, then remove it from the heat.
Immediately pour the hot pectin mixture into the fruit and sugar combination. Stir continuously for 3 minutes to ensure the pectin is evenly distributed and the mixture begins to thicken slightly.
Ladle the jam into clean, dry freezer-safe containers, leaving about 1/2 inch of space at the top for expansion. Secure the lids tightly.
Let the jam sit at room temperature for 24 hours to allow it to set. Afterward, store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
Thaw frozen jam in the refrigerator before use and enjoy as a spread, topping, or mix-in for recipes.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 171.7 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 328 mg | 7% | |
*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.
