Peach and Raspberry Jam

5 from 1 reviews

An easy recipe for a small batch of Peach and Raspberry Jam. Delicious made with either fresh or frozen fruit.



  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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.