While my jam won a first-place pink ribbon at our local county fair, that may <I>not</I> be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! &mdash;Patricia Larsen, Leslieville, Alberta

Raspberry Peach Jam

peaches

raspberries

sugar

lemon juice

Been making jam for years, learned from my mom. I have never had a jam not set before. So disappointed. But then I should have trusted my instincts, low pectin fruit needs pectin added to set properly. Guess I'll call it compote and move onto other better and tastier recipes.In answer to the question of how to get the jars hot for canning you can boil the jars in water bath canner for 15 minutes, they will be hot and sterile at the same time. If you do not have a water bath canner take the biggest pot you have and lay a towel/rag on the bottom. Will with water and place the jars in it. As long as the jars don't touch the bottom of the pot they will be fine. Remember you will need to cover your jars completely with 2 inches on top to process/can. (only stated as the instructions assume everyone knows how to can already).

I found out at the last possible minute that my raspberries weren't safe to eat.  To avoid wasting the other ingredients, I made the recipe with blueberries I had on hand instead of raspberries.  It turned out wonderfully!

This was very tasty! My husband thought the combination did not sound very good. However, once he tried it, he said it was fantastic. I did have to make two changes. First, I canned peaches instead of fresh because that is what I had on hand. Secondly, I added splenda instead of sugar and I only used a cup and 2 tbsp because the canned peaches were already sweet. Great recipe. Will definately go in my family favorites.

Made this jam recipe and it's one of my instant favorites! FANTASTIC flavor combination!

Good recipe but I only got 3 1/2- half pint jars instead of the 5 the recipe says it yields. Set up nicely and tastes great.

I made this recipe using 2cups Splenda and I pkg low sugar pectin and it worked great.  A not to sweet jam that my diabetic son loves to et and make.

Went together super-easy, but way too much sugar for my taste. I added more lemon juice to try and compensate, but I think it's too late. I did get a full 5 half-pints, which are processing now. Seems like it will set up all right.

This sweet jam made the put to use a bowl full of over ripened peaches.  Easy to prepare.  Made twice, once as written  and the second time replacing the raspberries with strawberries.  Both very good, adults seemed to prefer the raspberry and the children loved the strawberry.

Tastes incredible but mine didn't set up at all. Instead of jam I ended up with pancake syrup and ice cream topping. Good thing we like pancakes and ice cream.    :)

LOVED this recipe.  I am new to making jam and have never made jam without pectin.  The changes I made was that I used Costco's organic frozen raspberry/blackberry/blueberry fruit and put it in the blender to puree.  Measured then put in pan. I did the same with fresh peaches.  Decreased sugar to 2 cups and still used 1 1/2 tsp lemon.  I followed the exact directions with regards to boiling, etc.  Turned out really good and it is not runny.  It is a soft jam.  SO GOOD!

This is an awesome recipe! I added blueberries in place of some raspberries. Turned out nicely!

This recipe is spectacular!  I never make jam without pectin because I want to make sure that it sets.  But the directions for boiling ensures that the jam sets perfectly.  Thank you!

good but not quite as good as my  raspberry jam

I have made this jam three times now and each time I have very much enjoyed it. Love that it doesn't require pectin, so i always have the ingredients  on hand. Have made with strawberries as well, great combo.

Delicious.  I use a 12 oz. bag of frozen raspberries and a 16 ounce bag of frozen peaches.  It measures out to be exactly what's called for in the recipe.  I puree the thawed peaches in the blender to avoid all the dicing.  I add all 3 cups of sugar since I eat this on homemade unsweetened yogurt and the extra sugar balances out the tang of the yogurt perfectly.  My yield is usually 4-1/2 to 5 half-pints.

Following the recipe exactly, this produced the most flavorful jam I have had in a long time, and the texture was perfect.  I only wish I had tripled the recipe and canned it all- it was that popular!  Simple, simple with the exception of the peach pitting, but it was a small price to pay for such excellent results.  Thanks so much Patricia for sharing your winner with us!

This is so good.  I've given to folks and they have eaten it right out of the jar.  Make a double batch, it won't stick around long!

This jam is so good! My 8 year old grandson asked me for an unlimited supply for his birthday. It is soft set and spread easily which I prefer. No pectin cuts the cost way down too. Boxed pectin has become too expensive for me.

Love this recipe however I used half the amount of sugar.  It was still sweet and delicious.  Also added 1/2 teaspoon butter which eliminated all of the foam.  This recipe produces more of a thick sauce than a jam.  I still love it. Would like to figure out how to make it thicker, more jam-like.  Is it possible without using pectin???

raspberry peach jam

Prep Time: 35 minutes

Cook Time: 15 minutes

Total: 50 minutes

Servings: 3

Cost: $3.00 /serving

Author : Taste of Home

Ingredients

Instructions

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