Raspberry Peach Jam Recipe
- 2-2/3 cups finely chopped peeled peaches
- 1-1/2 cups crushed raspberries
- 3 cups sugar
- 1-1/2 teaspoons lemon juice
- 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.
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
"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."
"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."
"good but not quite as good as my raspberry jam"
"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!"
"This is an awesome recipe! I added blueberries in place of some raspberries. Turned out nicely!"
"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!"
"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. :)"
"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."
"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."
"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."
"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."
"Made this jam recipe and it's one of my instant favorites! FANTASTIC flavor combination!"
"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."
"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!"
"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!"