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Raspberry Peach Jam

This Raspberry Peach Jam is a delightful blend of sweet tangy raspberries and juicy peaches, perfect for spreading on toast or pancakes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 jars
Course: Preserve, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Fruits and Juices
  • 2 cups raspberries Gently washed and ready to use.
  • 2 cups peaches, peeled and chopped Chop into small pieces for easy mixing.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
Sweeteners and Thickening Agent
  • 4 cups sugar Granulated sugar helps preserve the jam.
  • 1 packet pectin Check package instructions for specific brands.

Method
 

Preparation
  1. Start by washing the raspberries gently. Peel and chop the peaches into small pieces.
Mixing
  1. In a large pot, mix the raspberries and chopped peaches. Add the lemon juice and mash the fruit slightly with a potato masher to release their juices.
Cooking
  1. Stir in the sugar and sprinkle the pectin over the mixture. Make sure to mix it thoroughly to blend everything well.
  2. Place the pot over medium heat and bring it to a rolling boil. Stir continuously to prevent sticking. Once boiling, let it cook for about 10-15 minutes.
  3. To check if it’s ready, place a spoonful on a plate and freeze for a minute. If it sets, your jam is perfect!
Jarring
  1. Pour the hot jam into sterilized jars, leaving some headspace at the top. Seal the jars while the jam is still hot.
  2. Allow them to cool at room temperature before storing them in the refrigerator or a cool pantry.

Notes

For variations, substitute nectarines for peaches or add a hint of vanilla. Avoid using frozen fruit to maintain texture. Store in an airtight container; jam typically lasts 3 weeks in the fridge, or can be frozen for longer storage.