Peach and Raspberry Jam
Capture the essence of summer with this irresistible Peach and Raspberry Jam—a vibrant, fruity spread that's as delightful to make as it is to eat! Featuring the natural sweetness of ripe peaches and the tangy brightness of fresh raspberries, this homemade jam strikes the perfect balance of flavors. The recipe comes together in just 40 minutes and uses simple pantry staples like granulated sugar, lemon juice, and powdered pectin to create a lusciously thick and glossy preserve. Whether slathered on warm toast, dolloped over yogurt, or paired with cheese on a charcuterie board, this jam will elevate your everyday dishes with a burst of fresh, seasonal goodness. Plus, with easy canning directions, you can savor this sunshine-packed treat all year long. Perfect for beginners and seasoned jam-makers alike, this small-batch recipe is a must-try for anyone looking to enjoy the peak flavors of summer in a jar!
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Ingredients
- 4 cups (peeled, pitted, and diced) Ripe peaches
- 2 cups Fresh raspberries
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 package (1.75 oz) Powdered pectin
Directions
Step 1
Prepare the peaches by peeling, pitting, and dicing them into small pieces. Measure out 4 cups and set aside.
Step 2
Wash the raspberries gently and drain well. Set aside 2 cups.
Step 3
In a large, heavy-bottomed saucepan, combine the peaches and raspberries. Use a potato masher to gently crush the fruit, releasing juices but leaving small chunks for texture.
Step 4
Stir in the lemon juice and powdered pectin until well combined.
Step 5
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.
Step 6
Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously to dissolve the sugar completely.
Step 7
Allow the jam to return to a hard rolling boil. Boil for 1-2 minutes while stirring constantly. The mixture will thicken and coat the back of a spoon.
Step 8
Remove the jam from the heat and skim off any foam from the surface using a spoon.
Step 9
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal with sterilized lids and rings.
Step 10
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Step 11
Remove the jars from the water bath and allow them to cool completely. Once cooled, check that the lids have sealed. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal and consume within 2 weeks.
Nutrition Facts
| Serving size | (2072.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3653.7 |
| Total Fat 4.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2.3mg | 0% |
| Total Carbohydrate 948.0g | 0% |
| Dietary Fiber 54.4g | 0% |
| Total Sugars 891.1g | |
| Protein 11.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 120.6mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2201.0mg | 0% |
Source of Calories