Description
Raspberry Peach Jam combines peaches, raspberries, bottled lemon juice, pectin, and sugar for a bright homemade preserve that makes 6 pint jars.
Ingredients
Scale
- 3 cups chopped peaches, fresh or frozen, no thawing needed
- 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 six pint jars with hot, soapy water. Fill them with water and place them in a water bath canner. Add enough water to cover the jars fully, cover the canner, and simmer over medium-low heat.
- Place the lids and rings in a saucepan with water. Warm them over medium-low heat, but do not boil.
- Add raspberries, peaches, bottled lemon juice, fruit fresh powder if using, and powdered pectin to an 8-quart pot.
- Cook over medium heat, stirring frequently, until the mixture reaches a full rolling boil that cannot be stirred down.
- Add the sugar all at once and stir well until fully incorporated.
- Increase heat to medium-high and bring the mixture back to a full rolling boil, stirring constantly.
- Boil hard for 1 minute, then remove the pot from the heat.
- Pulse briefly with an immersion blender for a smoother jam, or skip this step for a chunkier texture.
- 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 to remove sticky residue if needed.
- Place lids and rings on the jars and tighten until fingertip-tight.
- Place filled jars back into the water bath canner. Make sure the jars stay fully submerged with about 2 inches of water above them.
- Cover the canner, bring the water to a boil, and process the jars for 10 minutes.
- Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
- Remove jars and place them on a heat-resistant surface. Cool for 12 to 24 hours.
- Check seals by pressing the center of each lid. Store sealed jars without rings in a cool, dark place for up to 18 months. Refrigerate any unsealed jar and use it within 1 week.
Notes
- To peel peaches easily, score the bottoms, place the peaches in boiling water for about 1 minute, then transfer them to an ice water bath. The skins should slip off easily.
- Fruit fresh powder helps keep the peaches from browning, but the recipe still works without it.
- Do not reduce the sugar, swap bottled lemon juice for fresh lemon juice, or change the pectin amount when canning this jam.
- 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