Peach Raspberry Jam

peach raspberry jam

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


  • 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


Keywords: jam, raspberry, peach