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Peach Raspberry Jam

 Peach Raspberry Jam
"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."
40 ServingsPrep: 10 min. Cook: 10 min. + standing


  • 1-1/4 cups finely chopped peaches
  • 2 cups fresh raspberries
  • 2 tablespoons lemon juice
  • 4 cups sugar
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin


  • Rinse five 1-cup plastic containers and lids with boiling water. Dry
  • thoroughly.
  • Place peaches in a large bowl. In a small bowl, mash raspberries;
  • strain to remove seeds if desired. Add raspberries and lemon juice
  • to peaches. Stir in sugar. Let stand 10 minutes. In a small
  • saucepan, bring water and pectin to a full rolling boil. Boil 1
  • minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes
  • or until sugar is dissolved.
  • Immediately fill all containers to within 1/2 in. of tops. Wipe off
  • top edges of containers. Cool to room temperature, about 30 minutes.
  • Cover and let stand overnight or until set, but not longer than 24
  • hours.
  • Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1
  • year. Thaw frozen jam in refrigerator before serving. Yield: about
  • 5 cups.

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Peach Raspberry Jam (continued)

Nutritional Facts: 1 serving (2 tablespoons) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, 1 g fiber, trace protein.