Raspberry Peach Jam Recipes

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RASPBERRY PEACH JAM



Raspberry Peach Jam image

While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! -Patricia Larsen, Leslieville, Alberta

Provided by Taste of Home

Time 50m

Yield 3 half-pints.

Number Of Ingredients 4

2-2/3 cups finely chopped peeled peaches
1-1/2 cups crushed raspberries
3 cups sugar
1-1/2 teaspoons lemon juice

Steps:

  • In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY PEACH JAM



Raspberry Peach Jam image

One of my favorite homemade jams. A summery fresh taste and easy to make. Store jars in a cool, dark area.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h11m

Yield 120

Number Of Ingredients 6

7 pounds fresh peaches
10 cups white sugar
5 cups fresh raspberries
⅓ cup lemon juice
1 (6 fluid ounce) container liquid pectin (such as CERTO®)
3 tablespoons powdered pectin

Steps:

  • Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
  • Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
  • Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 72.4 calories, Carbohydrate 18.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 18.1 g

RASPBERRY JAM



Raspberry Jam image

In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 3

4 cups fresh raspberries (about four 6-ounce containers)
2 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice

Steps:

  • Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

RASPBERRY PEACH JAM RECIPE



Raspberry Peach Jam Recipe image

If you love homemade jam, this raspberry peach recipe is a perfect combination of flavors to add to your home.

Provided by Elise

Categories     jam

Time 50m

Number Of Ingredients 6

3 cups of peaches, peeled and chopped
2 cups of red raspberries
5 1/2 cups sugar
1 package of Sure Gel premium fruit pectin
2 Tablespoons of lemon juice
1/2 teaspoon butter (optional)

Steps:

  • Combine peaches, raspberries, and lemon juice into a large saucepan
  • Crus fruit slightly - or a lot as you prefer. I find a potato masher works well for this
  • Add fruit pectin, and stir to dissolve
  • Add the butter now if you're using it. The purpose of the butter is to help keep the jam from developing a foam. It's not a necessity, but it does help.
  • Bring fruit mixture to a rolling boil
  • Add sugar, and stir until dissolved
  • Bring back to a rolling boil that cannot be stirred down
  • Set your timer for one minute and continue boiling
  • Ladle into clean, hot jars to about 1/4 inch from the top
  • Fit with lids and rings
  • Water bath process for 5 minutes
  • Enjoy!

PEACH RASPBERRY JAM



Peach Raspberry Jam image

This peach and raspberry jam recipe is a delicious combination of flavors, perfect for your morning toast or muffins. It also makes a delicious gift.

Provided by Diana Rattray

Categories     Side Dish     Breakfast     Jam / Jelly

Time 50m

Number Of Ingredients 7

2 cups seedless raspberry puree (from about 4 to 4 1/2 cups raspberries)
2 cups finely chopped peaches
1 tablespoon lemon juice
1/4 teaspoon Fruit Fresh or ascorbic acid
1 (1 3/4-ounce) box powdered fruit pectin
6 cups granulated sugar
1/2 teaspoon butter

Steps:

  • Gather the ingredients.
  • Prepare fruit, work area, jars, lids, and canner .
  • Combine puree and chopped peaches in a large, deep stainless steel or enamel-lined kettle. Stir in lemon juice, fruit fresh, and powdered pectin. Stir to blend and let stand for 10 minutes.
  • Bring fruit mixture to a full rolling boil over high heat. Let mixture boil for 1 minute. Add sugar, then butter. Stir to blend and bring back to a full rolling boil. Continue boiling for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.
  • Remove jars from hot water and fill, leaving 1/2-inch headspace. Wipe rims with a hot damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars and place into hot canning water and lower rack. Add more hot water, if necessary, to bring water to at least 1 inch over tops of jars. Cover canner and bring to a boil. Reduce heat to a gentle but steady boil and continue boiling for 10 minutes.
  • Turn off heat, remove ​cover, and let jars stand in water for 5 minutes. Remove jars to cool. Do not tip or turn jars.

RASPBERRY PEACH JAM



Raspberry Peach Jam image

Raspberry peach jam combines ripe raspberries with juicy peaches for the best homemade jam made with only 5-ingredients!

Provided by Jessica Robinson

Categories     Home Canning

Time 50m

Number Of Ingredients 5

4 cups raspberries
4 cups peaches (pitted, peeled and sliced)
7 cups granulated sugar divided
1 (1.75-ounce) package fruit pectin
1 tablespoon freshly squeezed lemon juice

Steps:

  • In a 8-quart saucepan, cook the raspberries and peaches over low to medium heat until soft. Lightly mash the fruit with a potato masher.
  • Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
  • In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the fruit. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly.
  • Turn the heat on low to medium. Skim foam if necessary. Ladle hot jam into the hot jars, leaving ½ inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.
  • Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place for up to 18 months.

Nutrition Facts : Calories 493 kcal, Carbohydrate 126 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 3 g, Sugar 123 g, ServingSize 1 serving

PEACH RASPBERRY JAM



Peach Raspberry Jam image

"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."

Provided by Taste of Home

Time 20m

Yield about 5 cups.

Number Of Ingredients 6

1-1/4 cups finely chopped peaches
2 cups fresh raspberries
2 tablespoons lemon juice
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

Steps:

  • Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. , Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

PEACH AND RASPBERRY JAM



Peach and Raspberry Jam image

Make and share this Peach and Raspberry Jam recipe from Food.com.

Provided by Jan H.

Categories     Raspberries

Time 20m

Yield 10 medium jars

Number Of Ingredients 5

1 (15 ounce) package frozen raspberries
2 lbs ripe peaches (approx)
1/4 cup lemon juice
6 cups sugar
1 package liquid fruit pectin

Steps:

  • Thaw berries according to package directions.
  • Peel,pit and crush peaches.
  • Measure thawed berries and add enough crushed peaches to make 4 cups fruit.
  • Place in kettle, add lemon juice and sugar, mixing throughly.
  • Bring to a full rolling boil over high heat and let boil hard for 1 minute, stirring constantly.
  • Remove from heat, add pectin, stirring vigorously.
  • Stir and skim alternately for about 5 minutes.
  • Ladle quickly into hot sterilized jars.
  • Seal 5 minutes in boiling water bath using 2 piece lids (If you are not using paraffin like I still do for myself--for gift giving I use the 2 piece lids).

CERTO® RASPBERRY-PEACH JAM



CERTO® Raspberry-Peach Jam image

Combine juicy fresh peaches with juicy fresh raspberries to make this delicious CERTO Raspberry-Peach Jam. Replace your store-bought jam and use this CERTO Raspberry-Peach Jam on your toast, sandwiches and appetizers!

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and about 1-1/2 lb. fully ripe peaches)
1/4 cup fresh lemon juice
6-1/4 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Crush raspberries thoroughly, one layer at a time. Sieve half of the pulp to remove some seeds. Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure 2 cups prepared peaches into saucepot with raspberries; mix well. Stir in lemon juice.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RASPBERRY PEACH JAM



Raspberry Peach Jam image

Make and share this Raspberry Peach Jam recipe from Food.com.

Provided by 4my4girls

Categories     Low Protein

Time 50m

Yield 12 Pints

Number Of Ingredients 4

16 cups mashed peaches
10 cups sugar
40 ounces frozen raspberries
15 ounces raspberry Jell-O gelatin

Steps:

  • Put mashed peaches, sugar and raspberries in a large kettle.
  • Stir over high heat and boil for 15 minutes.
  • Take off heat and add Jello. Put back on heat and boil on high for one minute.
  • Put jam in prepared bottles and process in water bath for 10 minutes.

Nutrition Facts : Calories 957.5, Fat 0.7, Sodium 167.7, Carbohydrate 243, Fiber 7.2, Sugar 234.6, Protein 5.3

PEACH MELBA JAM



Peach Melba jam image

Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day

Provided by Sarah Cook

Categories     Condiment

Time 50m

Yield Makes 3-4 jars

Number Of Ingredients 5

500g raspberries
500g peach , halved and stoned, then diced into similar sizes to the raspberries
800g jam sugar
juice 1 lemon
fingertip-sized knob of butter (optional)

Steps:

  • The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.
  • The next morning, give everything a good stir and set aside again until you're ready to start cooking. Put a small saucer in the freezer.
  • Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan - the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.
  • Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger - if it wrinkles a little, it has reached setting point. If it's still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.
  • Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.

Nutrition Facts : Calories 43 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar

SURE.JELL® RASPBERRY-PEACH JAM



SURE.JELL® Raspberry-Peach Jam image

Capture raspberries and peaches at their peak of perfection, and turn them into gift-worthy jars of this luscious SURE.JELL Raspberry-Peach Jam. Enjoy the bounty of summer berries and stone fruit all year long with this SURE.JELL Raspberry-Peach Jam.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and 1-1/2 lb. fully ripe peaches)
2 Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/4 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush raspberries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into saucepot with raspberries; stir until well blended. Add lemon juice; mix well.
  • Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From sewwhite.com


RASPBERRY PEACH FREEZER JAM - PITCHFORK FOODIE FARMS
2014-09-19 The day I made Raspberry Peach Freezer Jam I accidentally at peaches and fresh raspberries for lunch. Yum!! Justin wasn’t so impressed with the lunch options! Don’t get me wrong, he ate plenty of raspberries and peaches. He thought he needed a sandwich too. He came home at the perfect time though. He stirred the jam for me after I added the ...
From pitchforkfoodie.com


SURE-JELL PEACH JAM / RASPBERRY PEACH JAM - BIGOVEN.COM
Add sugar to fruit mixture in saucepan. Bring to full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. 6. Ladle immediately into prepared jars, filling each to within 1/4 inch of top. Wipe jar …
From bigoven.com


RASPBERRY PEACH AND ELDERFLOWER JAM - LARDER LOVE
Place the raspberries, chopped peaches, jm sugar and lemon juice in a preserving pan and cover with a tea towel and leave overnight to mascerate (this is optional) Gently bring the pan to the boil and add the elderflowers and stir well. Boil for approximately 15 minutes till it …
From larderlove.com


EASY RASPBERRY PEACH JAM | DIXIE CRYSTALS
Directions. Combine mashed raspberries and mashed peaches in a large saucepan. 1. Mix in fruit pectin. Bring to a boil and boil for 3-4 minutes. 2. Add sugar, stir and boil for 5 minutes until sugar is dissolved. 3. Remove from heat and let cool 5 minutes. 4. Skim foam from top of jam. Discard foam. 5. Pour jam into freeze safe jars, leaving 1/ ...
From dixiecrystals.com


PEACH RASPBERRY JAM RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Aug 18, 2018 · Peach Freezer Jam Recipe Option. If you prefer, you can follow the directions for peach jam above and freeze instead of canning. Peaches have some difficulty jelling in a raw jam. To adapt the recipes above for less cooking, follow the instructions below: …
From stevehacks.com


RASPBERRY_PEACH_CHAMPAGNE_JAM - SNOWFLAKES & COFFEECAKES
2016-06-25 Place a small plate in the freezer (you will use this to test the jam for proper thickness). 4. Place fruit in bottom of a deep and heavy pan (I use a Dutch oven). Sprinkle with ½ cup of white sugar and champagne. Cover and allow to sit for one hour. 5. Add remaining sugar, salt, lemon juice, lemon zest and butter.
From snowflakesandcoffeecakes.com


RASPBERRY JAM - HOMEMADE JAM RECIPE WITH PECTIN - OR WHATEVER …
2019-08-09 Wash and crush 1/2 flat of raspberries. Place crushed berries into a large pot. Open your pectin, spread it evenly on top of the berries, and mix the berries and the pectin thoroughly. Turn the burner that the berries are on to high and heat …
From orwhateveryoudo.com


EASY RASPBERRY PEACH JAM | IMPERIAL SUGAR
Bring to a boil and boil for 3-4 minutes. 2. Add sugar, stir and boil for 5 minutes until sugar is dissolved. 3. Remove from heat and let cool 5 minutes. 4. Skim foam from top of jam. Discard foam. 5. Pour jam into freeze safe jars, leaving 1/2 inch space at top. 6. Add lids and let jam sit in a shaded area on counter for 24 hours or until set. 7.
From imperialsugar.com


RASPBERRY PEACH FREEZER JAM RECIPE - COOK.ME RECIPES
2020-07-20 Mash the peaches and the raspberries and mix with pectin in a saucepan. Leave to rest for 30 minutes, stirring regularly. Add corn syrup and sugar and heat until the sugar dissolves. If you’re storing this in the refrigerator, transfer to glass jars. Otherwise place in …
From cook.me


RASPBERRY PEACH JAM – COCONUT & LIME
2011-08-06 Add the sugar and pulps to a large, heavy bottomed pot. Prep jars/lids for canning. Bring the mixture to a boil. Boil for about 10-15 minutes or until thickened. Stir in the pectin and juices. Continue cooking at a low (rolling) boil for 5 minutes. Fill …
From coconutandlime.com


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