This jam is bursting with fresh summer flavors. Sweet Peaches and delicate raspberries make a perfect summer breakfast spread! We had so many peaches this year that the jars of peach jam just piled up. I started combining other ingredients as a way to add some variety to our jam cabinet. Peach Basil Jam wound up being a great pair to some savory dishes, but this Peach Raspberry Jam wound up being a favorite spread over toasted bread and even on peanut butter sandwiches!
Raspberry and peach season have a tendency to collide here in New York, with berries still plump and sweet as the first peaches make their way into Farmer’s Market stands. Things are just heating up about this time, and this jam always reminds me of hot summer days sitting in the shade with a big bowl of fresh picked fruit. We went raspberry picking for the second time in two weeks the other day – the boys eat these berries as fast as we can pick them honestly, so sneaking a few pints into some jam is the best way to preserve their delicious flavors all year long!
Substitute raspberries with blackberries or blueberries for a different spin. If you’ve never peeled before, check out this quick tutorial on blanching and peeling peaches before you start!
- 6 Peaches, peeled, pitted and diced
- 2 pints raspberries (substituting blueberries or blackberries also yields a delicious result!)
- 4 Tablespoon lemon juice
- 5 Tablespoons powdered pectin
- 4 Cups sugar
- Blanch, peel, pit and roughly chop the peaches.
- Mash the peaches and berries gently.
- Add the peaches, berries and lemon juice to a medium saucepan.
- Slowly stir in the pectin.
- Bring the mixture to a hard boil that can’t be stirred down.
- Stir in 4 cups of sugar until dissolved.
- Return to a hard boil and boil for 1 minute, stirring the whole time.
- Remove from heat and skim foam off of the top with a metal spoon.
- Ladle into hot jars and begin canning, or allow to cool 30 minutes and store in the fridge
- If you are canning them, leave a 1/4 inch headspace, wipe the rims clean, fit with a lid and ring and place in your canner. Boil gently for 10 minutes, then let sit in the canner for 5 minutes before removing to cool.
- If you are not canning it, allow the jars to cool about 30 minutes, then place in the fridge.
- The jam can be kept for up to three weeks in the fridge or a year if canned.