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Raspberry Peach Jam

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
  • Total Time
    Prep: 35 min. Process: 15 min.
  • Makes
    3 half-pints

Ingredients

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

Directions

  • 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.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.

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