Raspberry Peach Jam
Prep time
Cook time
Total time
The tartness of raspberries is the perfect combination with sweet peaches for a truly remarkable jam!
Serves: 6
  • 5⅓ cups chopped, peeled peaches (I puree mine)
  • 3 cups crushed raspberries
  • 6 cups sugar
  • 1 tablespoon lemon juice
  1. Prepare your mason jars --- I got about 7 jam-jar-size (250 ml) --- in a water bath.
  2. Combine all ingredients in large pot and stir over over low heat until sugar is dissolved.
  3. Turn up the heat and bring to a full-rolling boil and do not stop stirring for 15 minutes.
  4. Remove from heat and skim off foam if you have any.
  5. Remove hot mason jars from canning pot onto towel on your counter top and carefully ladle in the hot jam mixture into jars leaving ¼" headspace.
  6. Remove the air bubbles, wipe the rim clean, place on flat lids and screw rings on to finger-tip tight.
  7. Make sure at least ½" of water is covering all the jars in the canner and process for 15 minutes. Remove from heat, wait 5 minutes, remove jars from canner and place on a towel on the counter. Check for a seal in 1 hour and any that have not sealed place in the fridge immediately.
Recipe by Nurse Loves Farmer at http://www.nurselovesfarmer.com/2016/08/raspberry-peach-jam/