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 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.)Print
Peach Raspberry Jam
A yummy blend of peaches and raspberries in a low sugar jam.
- 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 https://commonsensehome.com/preserve-peaches/
- Serving Size: 1 tablespoon
Keywords: jam, raspberry, peach
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: