A perfect spread for biscuits or toast, this Easy Raspberry Peach Jam celebrates the flavors of summer with fresh peaches and raspberries in every spoonful.
This post was originally sponsored by Dixie Crystals. All words are 100% mine, and this recipe now lives here on Big Bear’s Wife.
Easy Raspberry Peach Jam is one of those simple homemade recipes that tastes like summer in a jar. With sweet peaches and bright raspberries cooked together into a soft fruity jam, it’s perfect for spreading on biscuits, toast, or even spooning over yogurt and ice cream.
I love making small batch jams like this because they feel homemade and special without being too complicated. The peaches add sweetness and that soft summer flavor, while the raspberries bring a little tartness and gorgeous color.
This is a great recipe to make during peach season when you want to save a little bit of summer for later. It also makes a sweet homemade gift if you spoon it into pretty jars and share it with family and friends.
This easy raspberry peach jam is a simple homemade freezer jam recipe that’s perfect for preserving summer peaches and raspberries.
Easy Raspberry Peach Jam!
Ingredients For Easy Raspberry Peach Jam:
- raspberries, mashed
- ripe peaches, peeled, chopped, and mashed
- premium fruit pectin
- granulated sugar
Ingredient amounts and recipe directions are below with a print option!
How to pick the best raspberries for making jam:
Most of the raspberries that we find around here are from the grocery store but sometimes we will get lucky and find them at the farmer’s market. Here is what to look for when you’re buying raspberries.
- First, if you’re buying them from the grocery store they’re probably going to be in a clear plastic container. Look at the bottom and sides to check for old, mushed or moldy berries. You DON’T want those.
- The berries should all be about the same color, plump and not smashed together.
How to pick the best peaches for making jam:
For the best flavor, look for ripe peaches that smell sweet and have a slight give when gently pressed.
You don’t want peaches that are rock hard, but you also don’t want overly bruised fruit. Since the peaches will be peeled and mashed, super pretty peaches aren’t necessary, but ripe flavorful ones will make the jam taste better.
Don’t worry, we’ll mash the berries for the jam
The raspberries won’t take much time. Just wash them, dry them and mash them in a bowl.
For the peaches, you’ll want to peel, remove the pit and chop the peaches before mashing them. I just mashed them with the “Mix and Chop” tool that I have but you could also use a potato masher or a blender.
Once the recipe has been followed to make the jam, it’s time to pour it into jars.
Pour jam into freeze safe jars, leaving 1/2 inch space at top and add lids. Once the jam has it’s lid, let jam sit in a shaded area on counter for 24 hours or until set. This jam sets up pretty quickly so you may not need the entire 24 hours.
This jam has NOT been sealed in a water bath so it’s not ready for a pantry or long storage but it can be placed into the refrigerate for up to 3 weeks or you can freeze it up to 1 year.
How To Make Easy Raspberry Peach Jam:
-
Combine mashed raspberries and mashed peaches in a large saucepan.
-
Mix in fruit pectin.
-
Bring to a boil and boil for 3 to 4 minutes.
-
Add sugar, stir, and boil for 5 minutes until sugar is dissolved.
-
Remove from heat and let cool for 5 minutes.
-
Skim foam from the top of the jam and discard the foam.
-
Pour jam into freezer safe jars, leaving 1/2 inch of space at the top.
-
Add lids and let jam sit in a shaded area on the counter for 24 hours or until set.
-
Refrigerate for up to 3 weeks or freeze for up to 1 year.
This jam is delicious on warm biscuits, toast, English muffins, or even spooned over cheesecake or vanilla ice cream.
The combination of peaches and raspberries gives this homemade jam such a pretty color and a sweet-tart flavor that feels just right for summer.
If you love making homemade spreads and freezer jams, this is such a simple recipe to keep tucked away for peach season.
Frequently Asked Questions
Do I need to peel the peaches?
For this recipe, yes. Peeling the peaches helps give the jam a smoother texture.
How long does Easy Raspberry Peach Jam last?
It will keep in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
What can I serve this jam with?
It’s delicious on biscuits, toast, English muffins, pancakes, waffles, and even swirled into yogurt.
Can I freeze Easy Raspberry Peach Jam?
Yes! This jam freezes really well for up to 1 year. Just make sure to use freezer-safe jars and leave a little space at the top for expansion.
Can I use frozen raspberries?
You can, but fresh raspberries usually give the best flavor and texture. If using frozen berries, thaw them first and drain off any excess liquid before mashing.
More Peach Recipes that you’ll love:
This easy raspberry peach jam comes together with just a few simple ingredients and no complicated canning process. Since it stores in the refrigerator or freezer, it’s a great beginner-friendly jam recipe for summer fruit season.
If you’ve been looking for an easy raspberry peach jam recipe to make during the summer, this one is such a good place to start. It’s fruity, sweet, and simple enough for beginner jam makers, with no water bath canning required.
Easy Raspberry Peach Jam
Easy Raspberry Peach Jam
Ingredients
- 3 cups raspberries, mashed
- 5 ripe peaches, peeled, chopped & mashed
- 1.75 ounce package premium fruit pectin
- 4 cups white sugar
Instructions
Combine mashed raspberries and mashed peaches in a large saucepan.
Mix in fruit pectin.
Bring to a boil and boil for 3-4 minutes.
Add sugar, stir and boil for 5 minutes until sugar is dissolved.
Remove from heat and let cool 5 minutes.
Skim foam from top of jam. Discard foam.
Pour jam into freeze safe jars, leaving 1/2 inch space at top.
Add lids and let jam sit in a shaded area on counter for 24 hours or until set.
Refrigerate for up to 3 weeks or freeze up to 1 year.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love it? Pin it to Pinterest!
No longer on the Dixie Crytals site.
Mary, I’m so sorry! Dixie Crystals deleted all of my recipes from their site without telling me. I’m in the process of updating 100s of my post with the full recipes. This one is already done and you can find the recipe at the bottom of the post.