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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.
Course Breakfast, Sauce
Cuisine American, British, International
Keyword Peach and Raspberry Jam
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 large jars
Calories 200kcal
Author Sisley White


  • 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


  • 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.