Description
A bright homemade raspberry peach jam made with peaches, raspberries, bottled lemon juice, powdered pectin, and sugar. This water bath canning recipe makes 6 pints for spreading, gifting, and storing.
Ingredients
Scale
- 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
Instructions
- Wash jars with hot, soapy water. Fill jars with water, place them in a water bath canner, cover them fully with water, and simmer over medium-low heat. Place lids and rings in a saucepan of water and simmer gently without boiling.
- Add raspberries, peaches, bottled lemon juice, fruit fresh powder if using, and powdered pectin to an 8-quart pot. Cook over medium heat, stirring often, until the mixture reaches a full rolling boil that cannot be stirred down.
- Add the sugar all at once and stir until fully combined. Increase heat to medium-high and bring the mixture back to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from heat.
- For smoother jam, pulse the mixture with an immersion blender. For chunkier jam, skip this step.
- Remove hot jars from the canner. Ladle hot jam into hot jars with a canning funnel, leaving 1/4-inch headspace.
- Wipe jar rims with a clean damp towel. Use white vinegar on the towel if needed to remove sticky residue. Add lids and rings, then tighten fingertip-tight.
- Place filled jars back into the water bath canner. Make sure jars are fully submerged with about 2 inches of water above them. Cover the canner, bring water to a boil, and process for 10 minutes.
- Turn off heat, remove the lid, and let jars rest in the canner for 5 minutes.
- Remove jars and place them on a heat-safe surface. Cool for 12 to 24 hours. Check seals by pressing the center of each lid. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within 1 week.
Notes
- To peel peaches easily, score the bottoms, boil for about 1 minute, then transfer to an ice water bath. The skins should slip off easily.
- Frozen fruit works well and does not need to thaw before cooking.
- Use bottled lemon juice for steady acidity in this canning recipe.
- Do not reduce the sugar because the set depends on the tested balance of fruit, pectin, acid, and sugar.
- Opened jars should be refrigerated and used within about 3 weeks for best flavor.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 52
- Sugar: 13
- Sodium: 2
- Fat: 0.1
- Saturated Fat: 0.002
- Unsaturated Fat: 0.03
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0.3
- Protein: 0.1
- Cholesterol: 0