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Raspberry Peach Jam Recipe

Raspberry Peach Jam Recipe photo by Taste of Home

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While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

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Raspberry Peach Jam Recipe

Prep: 35 min. Process: 15 min.

Yield: 80 Servings

35 15 50

Ingredients

2-2/3 cups finely chopped peeled peaches
1-1/2 cups crushed raspberries
3 cups sugar
1-1/2 teaspoons lemon juice

Directions

In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 33 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 8 g carbohydrate, trace fiber, trace protein.

Originally published as Raspberry Peach Jam in Country Woman July/August 1995, p33

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Reviews for Raspberry Peach Jam

Raspberry Peach Jam

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Reviewed on Oct. 07, 2012 by Corvetterevenge

I made this recipe using 2cups Splenda and I pkg low sugar pectin and it worked great. A not to sweet jam that my diabetic son loves to et and make.

Reviewed on Aug. 29, 2012 by belenski

Good recipe but I only got 3 1/2- half pint jars instead of the 5 the recipe says it yields. Set up nicely and tastes great.

Reviewed on Jul. 03, 2012 by jessie.sharon

Made this jam recipe and it's one of my instant favorites! FANTASTIC flavor combination!

Reviewed on Aug. 17, 2011 by jbeddard

This was very tasty! My husband thought the combination did not sound very good. However, once he tried it, he said it was fantastic. I did have to make two changes. First, I canned peaches instead of fresh because that is what I had on hand. Secondly, I added splenda instead of sugar and I only used a cup and 2 tbsp because the canned peaches were already sweet. Great recipe. Will definately go in my family favorites.

Reviewed on Aug. 05, 2010 by Kelleyjordan

This is so good. I've given to folks and they have eaten it right out of the jar. Make a double batch, it won't stick around long!

Reviewed on Jul. 21, 2010 by choralducky

I found out at the last possible minute that my raspberries weren't safe to eat. To avoid wasting the other ingredients, I made the recipe with blueberries I had on hand instead of raspberries. It turned out wonderfully!