This Raspberry Peach Jam recipe combines two of summer’s best fruits for a flavor-packed treat! Perfect on hot, buttered biscuits, or your morning toast.
One of my favorite things to do is make homemade jams, jellies, spreads, butters – and whatever else you might put on biscuits or a piece of toast.
It’s so much fun – easier than baking cookies – and makes great little gifts to hand to somebody.
This past week, we made peach-raspberry jam.
I love peach jam – LOVE it! Peaches are my favorite fruit by a lot, and there’s nothing better than the heavenly flavor of peaches on a hot buttered gluten-free biscuit or slice of fresh sourdough bread (as pictured below).
But one thing about peaches is that they’re pretty low in natural pectin, so a batch of peach jam that doesn’t set up is about as common as rattlesnakes in central Texas in July (I ran over one with my car yesterday *facepalm*).
Raspberries on the other hand, are pretty high in natural pectin. Plus they have a strong flavor that compliments peaches very nicely.
Seems kind of like a match made in heaven.
As much as I love eating locally and in season (which you’ve probably gathered by now if you’ve been reading my recipes!), we don’t have any local red raspberries. But I did have a bunch frozen from last year that had “use me before it’s too late” written all over them. That’s actually where the idea for this peach-raspberry jam recipe came from – necessity.
But it has turned out to be my kids’ favorite jam yet! And I’ve made a lot of them, from sugar-free strawberry jam when I thought it would be superiorly healthy, to blackberry freezer jam because it’s easy and we do love our blackberries!, to butters like spiced pear butter because we had a bumper crop of pears and honestly, it’s even better than apple butter, and back to jams with cinnamon-spiced pear jam that has surprised me by being one of my favorites. And more – but I can’t think of them at the moment haha.
I feel like this jam is for when you’re looking for a flavor experience. It’s a bright, fruity flavor. Sweet, but thanks to the raspberries, also a little tart.
Raspberry Peach Jam Recipe
A few notes:
- Frozen raspberries are more economical than fresh. I know it feels like cheating, but they’re just as fresh (they’re flash frozen near the source!), and just as good, plus they’re already washed and ready to go!)
- Frozen peaches on the other hand, tend to be less flavorful in my experience, so if you can, do use fresh, tree-ripe peaches – it makes a difference!
- Don’t skimp on the sugar. I know it’s tempting when you see just how much of it there is in a batch of jam, but it’s important to the jam setting up. Plus you have to realize that jam is something we consume a tablespoon at a time. This is not even close to the amount of sugar in a candy bar.
- Peeling peaches is similar to tomatoes. First, be sure that they’re ripe, then immerse them in nearly boiling water fro 30 seconds. The peel should come right off without taking the flesh with it.
Raspberry Peach Jam Recipe
If you love homemade jam, this raspberry peach recipe is a perfect combination of flavors to add to your home.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 7 cups 1x
- Category: jam
- Method: stove top
- 3 cups of peaches, peeled and chopped
- 2 cups of red raspberries
- 5 1/2 cups sugar
- 1 package of Sure Gel premium fruit pectin
- 2 Tablespoons of lemon juice
- 1/2 teaspoon butter (optional)
- Combine peaches, raspberries, and lemon juice into a large saucepan
- Crus fruit slightly – or a lot as you prefer. I find a potato masher works well for this
- Add fruit pectin, and stir to dissolve
- Add the butter now if you’re using it. The purpose of the butter is to help keep the jam from developing a foam. It’s not a necessity, but it does help.
- Bring fruit mixture to a rolling boil
- Add sugar, and stir until dissolved
- Bring back to a rolling boil that cannot be stirred down
- Set your timer for one minute and continue boiling
- When time is up, remove from heat, and using a spoon, skim any foam that may have developed. I skim it into a bowl or jar and keep it in the fridge to use first
- Ladle into clean, hot jars to about 1/4 inch from the top
- Fit with lids and rings
- Water bath process for 5 minutes
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