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Peach Raspberry Jam – “Blushing” Peach Jam is a Wonderful Summer Treat

This peach raspberry jam is my husband's new favorite jam of the season. Peach jam and raspberry jam are great by themselves, but peach raspberry jam leads to a new level of “yummy” for your homemade jam.

peach raspberry jam

Peach Raspberry Jam AKA Blushing Peach Jam

This recipe was adapted from a recipe shared by one of our readers in response to my request for your favorite peach recipes. I cut the sugar and switched to a low sugar pectin to bring out the fruit flavor.

My favorite low/no sugar pectin is Pomona's Universal Pectin, which is GMO free and leaves no “off” flavors in your jam or jelly.

Each box of Pomona's Pectin contains calcium powder and pectin, along with instructions for mixing the calcium water. (It's just 1/4 teaspoon powder in 1/2 cup water – easy peasy.)

One box makes several batches of jam or jelly. If you don't have Pomona's Pectin, use another low sugar pectin and adjust the recipe accordingly.

You'll need around 4-5 peaches and about a pint of raspberries. Frozen fruit will work just fine if fresh is not available. (Thaw but do not drain your frozen fruit before making peach raspberry jam.)

For step by step instructions on peeling peaches, see “5 Ways to Preserve Peaches, Plus the Easiest Way to Peel Peaches“. This article also covers canning, dehydrating, freezing and freeze drying peaches. (Freeze dried peaches are one of my favorite home freeze dried foods to date.)


Peach Raspberry Jam

A yummy blend of peaches and raspberries in a low sugar jam.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 cups 1x
  • Category: Condiment
  • Method: Canning
  • Cuisine: American


  • 3 cups peaches, peeled and diced
  • 1 cup red raspberries, crushed
  • 2 cups sugar
  • 1/4 cup lemon juice
  • 2 teaspoons calcium water (packaged with Pomona's Universal Pectin)
  • 2 teaspoons Pomona's Universal Pectin powder


Sterilize five 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.

In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.

In a large, non-reactive pot, combine peaches, raspberries, lemon juice, and the calcium water. Bring to a full boil.

Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.

Ladle the peach raspberry jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 5 cups.


To keep the peaches from browning, mix them with the lemon juice in the pot as soon as they are peeled and chopped. For step by step photos instructions on the fastest way to peel your peaches, see


  • Serving Size: 1 tablespoon

Keywords: jam, raspberry, peach

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jars of peach raspberry jam being filled on counter

More Peach Jam and Other Preserving Recipes

If you love peach raspberry jam, make sure to check out our other blended peach jam recipes on the site – Peach Vanilla and Fuzzy Navel. Both are low in sugar and thickened with Pomona's Pectin.

You can view the full listing of all of our Canning and Preserving Recipes and Guides here, including:

peach raspberry jam

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  1. I love your blog just the way it is. Really like the recipes and hearing about your life. Thanks for being you.

  2. Thank you for so many wonderful peach jam recipes! They sound yummy and not too complicated. Is it possible for me to double the peach raspberry jam by simply doubling the ingredients or are there other changes I would need to make that you could advise me about? Thank you so very much! I’m so glad I happened upon your site!

    1. Hi Carolyn. I’m glad you’re enjoying the site.

      It’s safe to double this jam recipe, and no other adjustments should be needed. Because the Pomona’s Pectin jams and jellies use less sugar, they come up to temp quicker than traditional full sugar jams (since there is less to cook). This nearly eliminates the issues with overcooked jam getting thick and gummy.

  3. I’m getting ready to make this recipe but without the Pomona’s Pectin which I’m unable to find. I’ve gotten the Sure Jell low sugar pectin. I want to double the recipe so how much pectin do I use and do I double the sugar amount. (I’m obviously new at this.)

    1. When I’ve compared Sure Jell recipes, they usually use a lot more sugar, even for the low sugar pectin. To get it to gel properly, you should probably use the ratios they give for peach jam.

      If you double a Sure Jell recipe, you’ll need to double the sugar and double the pectin. Be aware that the cook time will also be longer, so the jam will get a more cooked flavor.

  4. I followed the recipe using the Pomona pectin b/c it calls for so much less sugar, doubling the recipe. All that work and beautiful fruit to have it far too runny-so disappointed. Your directions and those on the Pomona package we’re a bit confusing-calcium water?? -not sure what I did wrong.
    Is there anything I can do now? 🤞

    1. If you didn’t use calcium water, that’s what you did wrong.

      The reason Pomona’s Pectin can use so much less sugar is that it uses calcium to set the gel. If you don’t use calcium, you don’t get a gel.

      If you would like to learn more about how pectin works, you can read, “The Science of Pectin“.

      I don’t know how the instructions on the package of pectin can be much clearer. The photo below is from the Pomona’s Pectin package insert:

      Calcium water instructions from Pomona's Pectin Package

      It clearly says, “Before you start jamming, make calcium water!”

      1. Put 1/2 teaspoon white calcium powder and 1/2 cup water in a small, clear jar with lid. Shake well.
      2. Lasts many months in refrigerator. Freeze for long-term storage. Do not discard unless settled white powder discolors or you see mold. Shake well before using.

      You could use the “jam” as syrup, as the flavor should be fine.

      I suspect you could also dump it back in the pot, add the calcium water that you skipped, and cook it, and it would set up.

      I have never attempted to cook a jam that relies on calcium to set without adding the calcium, so I am not 100% sure how adding the calcium later will impact the consistency of the jam.

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