Best 7 Raspberry Peach Jam Recipes

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In the realm of culinary delights, raspberry peach jam stands as a radiant jewel, tantalizing taste buds with its vibrant crimson and golden hues, and captivating the senses with its sweet, tangy, and luscious embrace. This delectable confection, born from the harmonious union of sun-kissed raspberries and velvety peaches, is a timeless classic that has graced tables and pantry shelves for generations. Whether savored as a simple spread on a warm slice of toast, spooned over pancakes or waffles, or swirled into delectable desserts, raspberry peach jam embodies the essence of summer's bounty, transforming ordinary moments into treasured culinary memories. As you embark on this culinary journey, discover the secrets to crafting the perfect raspberry peach jam, ensuring each spoonful bursts with a symphony of flavors and brings a smile to your face.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

WHIPPED RICOTTA TOAST WITH QUICK PEACH-RASPBERRY JAM



Whipped Ricotta Toast with Quick Peach-Raspberry Jam image

Provided by Bobby Flay

Categories     dessert

Time 4h

Yield 4 to 8 servings

Number Of Ingredients 10

2 pounds very ripe peaches, peeled and coarsely chopped
1/2 to 3/4 cup granulated sugar
Juice of 1/2 lemon
1 pint raspberries
1 1/4 cups fresh ricotta, drained
2 tablespoons heavy cream, cold
1 tablespoon granulated sugar
1 teaspoon finely grated lemon zest
Eight 1-inch-thick slices day-old brioche, toasted
Honey, for drizzling

Steps:

  • For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
  • Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
  • For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
  • Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.

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).

PEACH RASPBERRY JAM



Peach Raspberry Jam image

A reduced sugar recipe from canning guru-ess Barb Schaller. So few ingredients make such a wonderful end product.

Provided by gailanng

Categories     Raspberries

Time 40m

Yield 5-6 half pints

Number Of Ingredients 6

2 1/2 cups crushed peeled peaches (about 6 medium)
1 1/2 cups crushed raspberries (fresh or frozen)
1 cup unsweetened apple juice
juice of half a lime
1 (1 3/4 ounce) package ball 1 . 75oz no sugar needed pectin
3 cups granulated sugar

Steps:

  • Sanitize the jars and lids. Leave the jars in the hot water until ready to fill.
  • Use a potato masher to mash the peaches, keeping some chunky and not finely pureed.
  • Combine the fruits, apple juice and lime juice in a 6 quart saucepan. Gradually stir in the pectin while stirring with the spatula. Bring to a rolling boil, that cannot be stirred down, over high heat, stirring constantly.
  • Add the sugar and stir thoroughly. Return the mixture to a rolling boil and boil hard for 2-3 minutes.
  • When you lift your spatula you will see that the juices are starting to set, but still able to drip. If it thickens too quicklly, add a touch more apple juice.
  • Remove from heat, pour the jam into a pourable 2 quart measuring cup. Stir slowly and gently for 5 minutes to help ensure the fruit is distributed evenly. Use your skimmer to skim any foam off the top. Lift the spatula from the jam again to see if it is setting, it should be setting somewhat, but still pourable.
  • Remove the sterilized jars onto a clean kitchen towel.
  • Fill the hot jars with the hot jam. Leave 1/4-inch of headspace at the top of the jar. Wipe the rim of the jar with a clean towel.
  • Place the hot lids onto the jars. Apply the band and tighten. Place the jars back in the hot water using the jar lifter. . Make sure the jars are completely covered with the water. Cover the pot and bring the water to a boil for 10 minutes (adjusting for altitude).
  • Remove the jars and allow to cool on a towel.

RASPBERRY PEACH JALAPENO JAM



Raspberry Peach Jalapeno Jam image

I tried making jam for the first time this year. After the blueberry, I been throwing all kinds of flavors together! This one is my favorite. I put it on a waffle with cream cheese and munch on it on my long hour commute to work. :)

Provided by Chelle R

Categories     Jams & Jellies

Time 40m

Number Of Ingredients 7

1 1/3 c mashed raspberries
1 1/3 c finely chopped pealed peaches
2 medium jalapenos, fresh
2 tsp lemon juice
3 Tbsp classic pectin
2 1/2 c sugar
1/2 tsp pure vanilla extract

Steps:

  • 1. Mash the raspberries in a bowl and measure out 1 1/3 cups. 12 oz seems to be just about the correct amount. Then add the chopped peaches and slightly mash together to bring the juices out. Throw in the finely diced Jalapenos (make sure you wear gloves when chopping and I did leave the seeds in as I like some heat). Add the pectin and stir until it is well mixed. Turn on the stove and bring it to a boil. Once it comes to a full boil, one you cannot stir down, add all the sugar at once. Then add the vanilla. Bring the mixture back to a boil. Boil hard for 1 minute. Pour into sterilized jars and process like you do for canning. Follow the instructions for processing on the pectin label.
  • 2. Addition... I have also just used 1 Jalapeno to have the pepper flavor but not the heat for those who don't like hot spicey foods. :) It's still yummy!

Tips:

  • Use a large pot or Dutch oven to make the jam, as it will need plenty of room to boil and splatter.
  • Wash and sterilize your jars and lids before using them. This will help to prevent the jam from spoiling.
  • Use fresh, ripe fruit for the best flavor. If the fruit is too ripe, it will be mushy and the jam will be too runny.
  • Don't overcook the jam. Once it reaches a thick, syrupy consistency, remove it from the heat and let it cool.
  • Store the jam in a cool, dark place. It will keep for up to a year.

Conclusion:

So there you have it! A delicious and easy-to-make raspberry peach jam recipe that is perfect for enjoying on toast, scones, or pancakes. Remember to follow the tips above for the best results. And don't forget to get creative with your flavors! You can add other fruits, such as strawberries, blueberries, or apricots, to make a unique and delicious jam that your family and friends will love.

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