Name: Homemade Raspberry Peach Jam
Prep time: 15 min
Cook time: 1 min
Total time: 26 min
Cuisine: American
Ingredients: 3 cups chopped peaches, fresh or frozen; 2 cups raspberries, fresh or frozen; 2 tablespoons bottled lemon juice; 1 package powdered pectin, 1.75 ounces; 1/2 teaspoon fruit fresh powder, optional; 5 1/2 cups granulated sugar

Jump to Recipe

Homemade Raspberry Peach Jam brings ripe peaches and tangy raspberries together in a bright, spoonable spread that tastes like summer in a jar. This recipe works with fresh or frozen fruit, so you can make it when the fruit looks perfect or when your freezer stash needs a purpose. With bottled lemon juice, powdered pectin, and a short rolling boil, the jam sets beautifully and keeps its fresh fruit flavor. It also makes thoughtful homemade preserves for toast, biscuits, yogurt bowls, and simple food gifts.

Story

I started making Homemade Raspberry Peach Jam after one peach season left me with more ripe fruit than my family could eat in time. Instead of baking another cobbler, I paired the peaches with raspberries for a brighter, slightly tart flavor. The result became a favorite because Homemade Raspberry Peach Jam feels special without taking all afternoon. Also, the color looks gorgeous in jars, which makes it ideal for gifting. When you want a reliable mixed fruit jam, Homemade Raspberry Peach Jam gives you sweetness, acidity, and soft fruit texture in every spoonful.

Ingredients

3 cups chopped peaches, fresh or frozen
2 cups raspberries, fresh or frozen
2 tablespoons bottled lemon juice
1 package powdered pectin, 1.75 ounces
1/2 teaspoon fruit fresh powder, optional
5 1/2 cups granulated sugar

Step-by-Step Instructions

Preparing the Ingredients

Wash six pint jars, lids, and rings with hot, soapy water, then place the jars in a water bath canner and cover them fully with water. Bring the canner to a gentle simmer while you prepare the fruit. If you use fresh peaches, peel them by scoring the bottoms, boiling them for about 1 minute, and moving them to an ice bath. Then slip off the skins, remove the pits, and chop the peaches into small pieces. Measure the raspberries, bottled lemon juice, pectin, optional fruit fresh powder, and sugar before the jam starts cooking.

Cooking Instructions

Add the peaches, raspberries, bottled lemon juice, fruit fresh powder, and powdered pectin to an 8-quart pot. Set the pot over medium heat and stir often until the fruit mixture reaches a full rolling boil that does not stop when stirred. Add all the sugar at once, then stir until it dissolves. Increase the heat to medium-high and bring the jam back to a full rolling boil while stirring constantly. Boil hard for 1 minute, then remove the pot from the heat. For a smoother texture, pulse the jam with an immersion blender. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rims, add lids and rings, and tighten fingertip-tight. Process the jars in boiling water for 10 minutes, then turn off the heat and let them rest in the canner for 5 minutes. Finally, remove the jars and cool them for 12 to 24 hours.

Tips for Perfect Results

Common Mistakes to Avoid

Do not reduce the sugar, because this recipe depends on the correct sugar-to-fruit balance for set, texture, and safe results. Also, use bottled lemon juice instead of fresh lemon juice because bottled juice gives steady acidity. Measure the fruit after chopping, not before, and use a roomy pot so the boiling jam does not foam over. During step-by-step jam making, keep stirring once the sugar goes in, because the mixture can scorch quickly. Finally, check every seal after cooling; store any unsealed jar in the refrigerator and use it within one week.

Pro Tips for Better Flavor

Choose fragrant peaches with deep color, because they bring the strongest flavor to Homemade Raspberry Peach Jam. However, frozen peaches and raspberries also work well, and you do not need to thaw them first. For a chunky jam, skip the immersion blender and let the fruit pieces remain soft and rustic. For smoother raspberry preserves flavor, blend briefly after cooking, but avoid turning the jam completely thin. In addition, skim excess foam before filling jars if you want a cleaner look in the finished jars.

Serving and Storage

How to Serve

Serve Homemade Raspberry Peach Jam on warm toast, English muffins, buttermilk biscuits, waffles, or pancakes. It also tastes wonderful spooned over plain Greek yogurt, oatmeal, vanilla ice cream, or cheesecake. For a savory pairing, spread a thin layer on a turkey sandwich, add it to a cheese board, or brush it over baked brie. Because the raspberry flavor cuts through the sweetness of the peaches, this jam works well anywhere you want a fruity finish with a little tang.

How to Store Leftovers

After the jars cool for 12 to 24 hours, press the center of each lid. A sealed lid stays down and does not pop back. Remove the rings from sealed jars, wipe the jars clean, label them, and store them in a cool, dark place for up to 18 months, or follow your lid manufacturer’s guidance. Once opened, refrigerate the jam and use it within about 3 weeks for best flavor. If a jar does not seal, refrigerate it right away and use it within 1 week.

Conclusion

Homemade Raspberry Peach Jam gives you a colorful, fruit-packed preserve with simple ingredients and a dependable canning method. The peaches add mellow sweetness, while the raspberries bring sparkle and balance. Make a batch when summer fruit tastes its best, then enjoy those bright flavors long after peach season ends.

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Frequently Asked Questions

Can I Use Frozen Fruit for Homemade Raspberry Peach Jam?

Yes, frozen peaches and frozen raspberries work well in Homemade Raspberry Peach Jam. Add them straight to the pot without thawing first. The fruit will release juice as it heats, and the pectin will still help the jam set as long as you follow the ingredient amounts and boiling time.

Why Do I Need Bottled Lemon Juice?

Bottled lemon juice gives steady acidity, which matters in canning recipes. Fresh lemons can vary in acidity, so bottled lemon juice gives this jam a safer and more reliable balance. It also brightens the flavor and helps the peaches and raspberries taste fresh.

How Do I Know If My Jam Jars Sealed Properly?

Let the jars cool undisturbed for 12 to 24 hours, then press the center of each lid. If the lid stays down and does not flex or pop, the jar sealed properly. If the lid moves, place that jar in the refrigerator and use it within 1 week.