The thought of canning can be overwhelming, but this Easy Raspberry Peach Jam Recipe is a great one to start with if you are a beginner.
I love raspberry jam, but my kids aren’t a fan of all the seeds, so this recipe is a favorite of all of us! It still has a raspberry flavor but with way less seeds, thanks to the peaches.
In Perry, UT there is a fruit stand call Pettingill’s which serves the most delicious Raspberry Peach milkshake. If you are ever passing through in September I highly recommend stopping for produce and a milkshake. This jam reminds of that shake. A delicious mix of peaches and raspberries. Spread it on toast, or as an ice cream topping we’ve never not liked it.
Easy Raspberry Peach Jam doesn’t require processing in a water bath, so it is really fast to make. It uses raspberry jell-o to help it set plus gives it a beautiful color.
If you need more instruction on how to peel peaches, this post will show you how.
- 9 cups Peaches, peeled and mashed
- 2 cups Raspberries
- 9 cups Sugar
- 2 large pkgs Raspberry Jello
- Mix peaches, raspberries and sugar in a large pot. Bring to a boil and boil for 20 minutes stirring. Turn off heat then add raspberry jello. Place in warm bottles. Top with warm lids and rings. Turn bottles upside down. When jam is cool turn the bottles back over.
More peach recipes:
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Homemade Peaches and Cream Pie
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I have a question…is this stored in freezer or on shelf?
I keep it on the shelf, but you can freeze it if you feel more comfortable.
How many pints does this recipe make
About 8