An easy recipe for a small batch of Peach and Raspberry Jam. Delicious made with either fresh or frozen fruit.
To continue on from my recent foray into the world of jam-making, I tried my hand at one of my favourite fruit combinations for jam – peaches and raspberries. And the result? Truly delicious! This Peach and Raspberry Jam is a welcome addition to our breakfast table.
I need to buy me some more jam jars …
Peach and Raspberry Jam

- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: Makes about 4 cups
An easy recipe for a small batch of Peach and Raspberry Jam. Delicious made with either fresh or frozen fruit.
Ingredients
- 700 g (24 oz) ripe or frozen peaches
- 300 g (12 oz) fresh or frozen raspberries
- 60 ml (1/4 cup) water
- 1 kg (4 1/2 cups) caster sugar
- 125 ml (1/2 cup) lemon juice
Instructions
- If you are using fresh peachess, remove the stones from the peaches and roughly chop the fruit.
- Place the peaches, raspberries and water into a medium and deep saucepan, and simmer over medium heat for about 20 minutes, or until the fruit has completely softened and cooked through. Stir frequently with a wooden spoon.
- If you do not like small chunks of fruit in your jam, keep simmering until the peaches have more or less broken down into a smooth purée.
- Stir in the sugar and lemon juice, and bring the mixture to the boil.
- Once the jam has come to the boil, reduce the heat to medium and simmer for about 15-20 minutes until the mixture has thickened. If you are using a sugar thermometer, the temperature should reach about 105°C (225°F).
- While the jam is simmering, use a large metal spoon to skim off any foam from the surface.
- Pour the jam into warm, sterilised glass jars and seal. Once the jars have cooled down to room temperature, place the jam jars into the fridge (or a fairly cold and dark larder) until ready to serve.
Kitchen Notes
To sterilise glass jars, I simply wash them on the hottest cycle in the dishwasher, and I pour the jam in the jars while they are still hot.
I should mention that most recipes call for the jam to be cooked until the temperature reaches 105°C (225°F). However, my sugar thermometer sometimes don’t reach that temperature, even though it has reached setting point. So I recommend to just keep an eye on the mixture as it is bubbling away – if it starts to look like it has thickened but your thermometer has not reached 105°C, you should take the pan off the heat.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: Per tablespoon
- Calories: 62
- Sugar: 15.3g
- Sodium: 0.2mg
- Fat: 0.1g
- Carbohydrates: 15.9g
- Fiber: 0.4g
- Protein: 0.1g
- Cholesterol: 0mg
OOh I have never had that combination. I have been itching to make jam ever since I saw your apricot ones Thanh! And want those Weck jars! :-)) Gorgeous photo!
Wow what a lovely choice of fruits, I have never tried this combination but I am sure this will taste divine….
Beautiful pictures!!
Recipe looks great – how long will the jam last once sealed?
What an AMAZING idea!!! I LOVE how easy and delicious this is!! One of my favs!
★★★★★