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

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4.5 18 19
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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
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

2 tablespoon: 33 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 8g carbohydrate (8g sugars, 0g fiber), 0g 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: 3 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


Reviews for Raspberry Peach Jam

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
troggle275 252810
Reviewed Aug. 17, 2016

"Been making jam for years, learned from my mom. I have never had a jam not set before. So disappointed. But then I should have trusted my instincts, low pectin fruit needs pectin added to set properly. Guess I'll call it compote and move onto other better and tastier recipes.

In answer to the question of how to get the jars hot for canning you can boil the jars in water bath canner for 15 minutes, they will be hot and sterile at the same time. If you do not have a water bath canner take the biggest pot you have and lay a towel/rag on the bottom. Will with water and place the jars in it. As long as the jars don't touch the bottom of the pot they will be fine. Remember you will need to cover your jars completely with 2 inches on top to process/can. (only stated as the instructions assume everyone knows how to can already)."

MY REVIEW
judithkk 252565
Reviewed Aug. 12, 2016

"I have never canned before --- help! how are the jars made "hot"??

I want to make this!"

MY REVIEW
minaayindra 250656
Reviewed Jul. 20, 2016

"Following the recipe exactly, this produced the most flavorful jam I have had in a long time, and the texture was perfect. I only wish I had tripled the recipe and canned it all- it was that popular! Simple, simple with the exception of the peach pitting, but it was a small price to pay for such excellent results. Thanks so much Patricia for sharing your winner with us!"

MY REVIEW
Ljlusso 247679
Reviewed Apr. 30, 2016 Edited May. 20, 2016

"Delicious. I use a 12 oz. bag of frozen raspberries and a 16 ounce bag of frozen peaches. It measures out to be exactly what's called for in the recipe. I puree the thawed peaches in the blender to avoid all the dicing. I add all 3 cups of sugar since I eat this on homemade unsweetened yogurt and the extra sugar balances out the tang of the yogurt perfectly. My yield is usually 4-1/2 to 5 half-pints."

MY REVIEW
JGa2595176 232795
Reviewed Sep. 13, 2015

"I have made this jam three times now and each time I have very much enjoyed it. Love that it doesn't require pectin, so i always have the ingredients on hand. Have made with strawberries as well, great combo."

MY REVIEW
sewsal 232505
Reviewed Sep. 8, 2015

"good but not quite as good as my raspberry jam"

MY REVIEW
anitahobson 231054
Reviewed Aug. 11, 2015

"This recipe is spectacular! I never make jam without pectin because I want to make sure that it sets. But the directions for boiling ensures that the jam sets perfectly. Thank you!"

MY REVIEW
aicenhour 228187
Reviewed Jun. 19, 2015

"This is an awesome recipe! I added blueberries in place of some raspberries. Turned out nicely!"

MY REVIEW
JeannieJill 12203
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
Shoefetish208 6462
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. :)"

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