Raspberry Peach Jam Recipe
Raspberry Peach Jam Recipe photo by Taste of Home

Raspberry Peach Jam Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Process: 15 min.
MAKES:80 servings
TOTAL TIME: Prep: 35 min. Process: 15 min.
MAKES: 80 servings

Ingredients

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Raspberry Peach Jam in Country Woman July/August 1995, p33

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.

Reviews for Raspberry Peach Jam

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 13, 2014

LOVED this recipe. I am new to making jam and have never made jam without pectin. The changes I made was that I used Costco's organic frozen raspberry/blackberry/blueberry fruit and put it in the blender to puree. Measured then put in pan. I did the same with fresh peaches. Decreased sugar to 2 cups and still used 1 1/2 tsp lemon. I followed the exact directions with regards to boiling, etc. Turned out really good and it is not runny. It is a soft jam. SO GOOD!

MY REVIEW
Reviewed Sep. 11, 2014

Tastes incredible but mine didn't set up at all. Instead of jam I ended up with pancake syrup and ice cream topping. Good thing we like pancakes and ice cream. :)

MY REVIEW
Reviewed Jul. 14, 2014

This sweet jam made the put to use a bowl full of over ripened peaches. Easy to prepare. Made twice, once as written and the second time replacing the raspberries with strawberries. Both very good, adults seemed to prefer the raspberry and the children loved the strawberry.

MY REVIEW
Reviewed Sep. 15, 2013

Went together super-easy, but way too much sugar for my taste. I added more lemon juice to try and compensate, but I think it's too late. I did get a full 5 half-pints, which are processing now. Seems like it will set up all right.

MY REVIEW
Reviewed Oct. 7, 2012

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.

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