By Kelley | Canning and Preserving, condimentsJump To Recipe
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A No Pectin Peach-Raspberry Jam Recipe that tastes like summer in a jar. It’s perfect slathered on a piece of buttered toast and is equally at home in a jam bar or the center of a thumbprint cookie.
This jam could be the mascot of summer. It takes two of my favorite summer fruits and combines them into a sweet preserve that has made it’s way onto my morning toast every day this week. After making Pure Peach Jam last summer, I swore to myself that I would never deviate from the recipe as it was so darn good. But I had a few pints of raspberries leftover after canning them whole last week and on impulse, while I was making peach jam, I added them to the pot of peaches and just like that I have a new favorite preserve.
Canning jams is one of my favorite things to preserve at the end of summer. They’re super easy to put up- great if you’re new to canning- and they make for thoughtful gifts to hand out at the holidays or to use as a hostess gift in a pinch. Plus, homemade jam makes the best PBJ. Trust me, I know first hand. I’m almost embarrassed to tell you how much jam I consume. I (proudly) get my love of jam from my Grandma and at any given time, I might have 2-3 jars of jam open in the fridge. I know she’s smiling every time I lick the sticky-sweet jam from my fingers.
Yesterday a good friend and I put up 50 lb. of tomatoes. We got 6 quarts of an Heirloom Tomato Marinara and 18 pints of crushed tomatoes. Have you ever put up tomatoes? If so, then you can relate when I tell you that I was dog tired last night. Canning tomatoes is no joke. It’s a full day endeavor and one that I’m so glad to do with a canning partner. If I had to do it myself, I wouldn’t be motivated to do it! Be sure to check out this Tomato Basil Marinara that Completely Delicious is sharing today, it looks completely delicious (pun intended)!
And these peaches! I love that they’re canned with honey instead of sugar. I’ll bet these are divine over a bowl of vanilla ice cream. And would be decadent over oatmeal on a cold winter morning. You can get the recipe for these Canned Peaches with Honey over at The Vintage Mixer.
Hope everyone is having a great day and that you’re enjoying all the canning recipes this week. Be sure to check back tomorrow to see my canning edition of The Goods and don’t forget to enter our canning giveaway! There are some really fun canning items to win!
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
Yield: 6 1/2 pints 1x
Yield:Print Recipe
Description
A no-pectin recipe for Peach Raspberry Jam.
Ingredients
- 3 lb peaches, peeled, sliced and pits removed
- 1 lb raspberries
- 3 cups sugar
- 6 tablespoons lemon juice cup bottled lemon juice
Instructions
- Prepare a water bath canner and sterilize 6 1/2-pint size jars.
- Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
- Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it’s juices and breaks down.
- Continue to cook as the jam simmers and starts to thicken. .
- Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.
- Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
- Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.
Notes
To process the jam at altitude, add 5 minutes to every 1000 feet above 3000 feet. Since I live just below 7000 feet, I processed my jars for a total of 25 minutes.
12 Comments
BeckyPermalinkI can imagine that peaches and raspberries make for the best combo! And I love that you take after your grandma in your jam addiction! A sweet inheritance 🙂
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Cookin CanuckPermalinkYou are the canning queen! I can only imagine how good peaches and raspberries are together.
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KelleyPermalinkI’ll save you a jar! xo
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LizPermalinkThis jam sounds so good. Thanks so much.
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chevonneandeddiePermalinkWith the lemon juice is that 6 tbsps and a cup.im making this for a Christmas gift for family. Don’t want to mess it up.thanks
ReplyKelleyPermalinkIt’s 6 tablespoons total. You mix the lemon juice in when you’re making the fruit. NO extra lemon juice needed in the jars.
ReplychevonneandeddiePermalinkOk.thank you.it looks like 6 tbsps and a cup.
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AmberPermalinkI just tried this recipe, and it’s SO good! Thanks for sharing. I also added 2T of Grand Marnier to the recipe (just because I’ve got a strawberry jam recipe which calls for it, and I love the added flavor). I have a feeling the family will be eating this straight out of the jar with a spoon. My yield: (5) 1/2p jars.
Thanks!
PamPermalinkTried it today. Loved it! Just wish I would have seen Amber’s suggestion of Grand Marnier sooner! Next time.
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ShirleyPermalinkCan’t wait to try this recipe. Would frozen peaches work as well as fresh?
ReplyKelleyPermalinkI haven’t tried it with frozen peaches but I don’t have any reason to think that they wouldn’t work. Let me know if you give it a try!
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Sharon PulidoPermalinkJust did this recipe, first time ever canning. Absolutely love it. Taste wonderful.
