Peach Raspberry Jam

Peach Raspberry Jam
Peach Raspberry Jam Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 48 servings
Yield: 6 1/2-pint jars

Peach Raspberry jam has a wonderful combination of flavors that capture the sweet tastes of summer any time of year. Spread this jam on toast for breakfast, or use in recipes that call for jam.

Hand out jars to family and friends as gifts but make sure you keep one for yourself.


  • 2 cups seedless raspberry puree (from about 4 to 4 1/2 cups raspberries)

  • 2 cups finely chopped peaches

  • 1 tablespoon lemon juice

  • 1/4 teaspoon Fruit Fresh, or ascorbic acid

  • 1 (1.75-ounce) box powdered fruit pectin

  • 6 cups granulated sugar

  • 1/2 teaspoon butter

Steps to Make It

  1. Gather the ingredients.

  2. Prepare fruit, work area, jars, lids, and canner

  3. Combine puree and chopped peaches in a large, deep stainless steel or enamel-lined kettle. Stir in lemon juice, fruit fresh, and powdered pectin. Stir to blend and let stand for 10 minutes.

  4. Bring fruit mixture to a full rolling boil over high heat. Let mixture boil for 1 minute. Add sugar, then butter. Stir to blend and bring back to a full rolling boil. Continue boiling for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.

  5. Remove jars from hot water and fill, leaving 1/2-inch headspace. Wipe rims with a hot damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars and place into hot canning water and lower rack. Add more hot water, if necessary, to bring water to at least 1 inch over tops of jars. Cover canner and bring to a boil. Reduce heat to a gentle but steady boil and continue boiling for 10 minutes.

  6. Turn off heat, remove ​cover, and let jars stand in water for 5 minutes. Remove jars to cool. Do not tip or turn jars.