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 in weck jars on white table
peach and raspberry jam in weck jars
5 stars (1 review)

Peach and Raspberry Jam

Thanh | Eat, Little Bird
Prep10 minutes
Cook35 minutes
Total45 minutes
Serves: 1 litre or 4 cups
An easy recipe for a small batch of Peach and Raspberry Jam. Delicious made with either fresh or frozen fruit.
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Ingredients

  • 700 g (1 ½ lb) peaches, ripe or frozen
  • 300 g (11 oz) raspberries, fresh or frozen
  • 60 ml (¼ cup) water
  • 1 kg (4 ½ cups) caster sugar, (superfine sugar)
  • 125 ml (½ cup) lemon juice

Instructions 

  1. If you are using fresh peachess, remove the stones from the peaches and roughly chop the fruit.
  2. 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.
  3. 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.
  4. Stir in the sugar and lemon juice, and bring the mixture to the boil.
  5. 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).
  6. While the jam is simmering, use a large metal spoon to skim off any foam from the surface.
  7. 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.
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Calories: 62kcal, Carbohydrates: 15.9g, Protein: 0.1g, Fat: 0.1g, Sodium: 0.2mg, Fiber: 0.4g, Sugar: 15.3g

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