Want to savor the flavors of summer all year long? This Easy Raspberry Peach Jam combines two of the most popular fresh summer fruits for a bright, fresh flavor explosion. All you need is four ingredients and 30 minutes.
Want recipes delivered right to your inbox? Sign up here! Sometimes I send out free e-cookbooks too!
I love making homemade jam! It’s a great way to use summer produce and it’s also a fun little treat to give to friends and family! This Raspberry Peach Jam is perfect for summer plus you only need 4 ingredients and NO canning experience!
That’s right! You don’t have to can this jam because this is a freezer/refrigerator jam!
What you need for Raspberry and Peach Jam: (amounts in recipe)
- ripe peaches
- premium fruit pectin
How to pick the best peaches for making jam:
When make jam at home I really want to use super ripe fruit so that I get the most flavor possible.
This is how I decide on which peaches to use:
- I like yellow peaches because I think they are sweeter.
- Pick peaches that have an orange and redish color to them. Peaches don’t ripen anymore once they’re picked like other fruits. So make sure to pick peaches that are as ripe as possible. It may seem like peaches “ripen” on the counter but they’re really just getting softer because they’re getting old.
- Use peaches that are slightly soft when you gently press them with your thumb. If they’re hard, they aren’t ripe and the flavor will not be as good.
- Peaches should have a sweet peachy scent.
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.
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.
More Jam recipes to make:
Raspberry and Peach Jam
I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
If you make this recipe, snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife —
I love to see what your cooking from the blog!
Love it? Pin it!
Leave a Comment