Peach and Raspberry Jam

July 11, 2013Sew White

With so much fruit available in the summer making my Peach and Raspberry Jam is the greatest way to savouring it for future months.

This is a fantastic jam for summer and it lasts really well if you make a few bottles for the store cupboard. It might sound unusual but I promise you it’s a winning flavour. If you like tarter jam add limes instead of lemons. It really brings out the flavour of the raspberries a lot more too. Last time I used two lemons and one lime and it was a great combo.

Peach and Raspberry Jam

During the summer month when fruit is plentiful I tend to over buy especially when it is on offer. When I made this I accidentally bought way too many peaches one day and had a few packets of raspberries in the fridge already. I decided to have a go turning them into jam. I tried perfecting this recipe a few times and this is the best I came up with for amounts.

With so much fruit available in the summer making my Peach and Raspberry Jam is the greatest way to savouring it for future months.

I absolutely love the colour of this jam. A few batches were a little more yellow than red. I think it depends on the fruit and how many raspberries you use. I’m a big of raspberries in jam so I tend to add a few extra. And leave a few for snacking on while I’m making it.

The recipe for my Peach and Raspberry Jam was very simple and although it takes a while for the jam to simmer down it’s really relaxing. I really love watching how fruit can boil down into delicious jam and last for so long.

You will need to strain the jam if you don’t want bits as the skin will stick out a bit. If you cut up the peaches pretty small the skin isn’t too much of a problem if you like chunky jam.

Print Recipe
5 from 4 votes

Peach and Raspberry Jam

With so much fruit available in the summer making my Peach and Raspberry Jam is the greatest way to savouring it for future months.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Breakfast, Sauce
Cuisine: American, British, International
Keyword: Peach and Raspberry Jam
Servings: 4 large jars
Calories: 200kcal
Author: Sisley White

Ingredients

  • 1 kg peaches cut up in to chunks without stones – I used 3 punnets
  • 1 punnet of raspberries about 150g/200g
  • 2 lemons
  • 4 tablespoons of water
  • 800 g preserving sugar

Instructions

  • Place a plate in the freezer
  • Put the peaches, lemon juice, water and raspberries in to the jam pan or saucepan.
  • Cook gently for 15 minutes until the fruit is soft and mushy.
  • Add the sugar, stir gently until the sugar has dissolved.
  • Put the pan back on the heat and boil for 15 minutes.
  • Take the plate out of the freezer and put a few drops of the jam on.
  • Leave it for a few seconds and gently push the jam to see if it wrinkles. If it doesn’t wrinkle boil for another 5 minutes.
  • Using a funnel pour the jam into sterilised jars. Make sure the jars are warm otherwise the hot fruit may shatter them.

Follow me on instagram to see what other cakes I’ve been making recently. www.instagram.com/sewwhite

Check out my other recipes

Quick & Easy Raspberry & Strawberry Jam
With so much gorgeous fresh fruit available in the summer, I decided it was the perfect time to make my easy strawberry and raspberry jam!
Check out this recipe
Strawberry Jam Gin and Tonic
Strawberry Jam Gin and Tonic is my new favourite drink! Adding jam is a
quick way of adding a new taste to a classic gin and tonic.
Check out this recipe

8 Comments

  • My Year 2013 | Sew White

    January 11, 2014 at 3:21 pm

    […] 2013 also brought a new hobby for me – jam making! I got addicted to it and it so satisfying to do and a lot of fun. I do now have a cupboard of jam including my most favourite I made this year nectarine and raspberry with a hint of lemon. It is gorgeous on toast. It is this recipe but nectarines instead of peaches http://sewwhite.wordpress.com/2013/07/11/peach-and-raspberry-jam/ […]

  • Maura

    February 4, 2014 at 8:17 pm

    Just about to make some Nectarine Jam and whilst researching recipes I stumbled across your bog/recipes – the cakes look wonderful.
    I was a bit worried about your jam photo though as it appears to show your jars not full to the top. I have always been taught to fill up to just below rim of jar to avoid the risk of mould. If you leave a lot of space it allows air to be trapped and condensation to form once the lids are on. You might get mould forming quite quickly if this happens.5 stars

    1. Sew White

      February 4, 2014 at 8:59 pm

      Thank you Maura for your tip. The one which wasn’t full was eaten straight away. Unfortunately I didn’t have any smaller jars when I made it. I didn’t want to leave that much space. The jams had the jam grease proof paper seals on to keep them better.

  • Ten perfect peach recipes | Foodies 100

    July 3, 2015 at 9:00 am

    […] White’s peach and raspberry jam is a firm family favourite and gets made every year in her […]

  • Nicole Normand

    August 26, 2016 at 12:53 am

    Sorry, I forgot to ask: the recipe yields 4 servings. 4 serving of what? 475 ml or bigger?5 stars

    1. Sew White

      August 29, 2016 at 6:10 pm

      The jam jars I used were 16oz/454g.

  • Sew White

    August 29, 2016 at 6:09 pm

    Hi Nicole
    Very sorry about that. It goes into the mix with the lemon.

  • How to make Easy Greengage and Apple Jam | Farmersgirl Kitchen

    September 11, 2019 at 2:20 pm

    […] Peach and Raspberry Jam from Sew White […]

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