Delicious Raspberry and Peach Jam |

Delicious Raspberry and Peach Jam [Recipe]

These days we are all looking to save our food and make it last longer, so have you thought about making something else with your fresh produce? We recommend trying a raspberry and peach jam that takes little hassle, and will last for weeks.

Save Your Fruit By Making the Best Raspberry and Peach Jam Using Only Hot Jars

Make raspberry and peach jam easily

The answer is, by using the hot jars method. Canning is scary and can cause some trouble, leading to the possibility of infection, but making jam doesn’t have to mean canning. You can use those cute mason jars or glass containers that have been sitting in your kitchen for a while.

Text area that says "Delicious Raspberry and Peach Jam, vegan & gluten-free, 4 simple ingredients, makes 4-5 jars," followed by a photo of two jars of red berry jam surrounded by peaches and raspberries

How can I make jam using only glass jars?

Well, first comes picking the fruit, and add the sugar and some citric acid. Then you cook in a stainless steel skillet over medium-high heat for a few minutes, or until the fruit is soft.

After the cooking process of the recipe, your raspberries and peaches will be soft and sweet, ready to be transferred for storage.

It’s time to get those glass jars ready

Canning your jam is a very simple process and I have crafted this easy step-by-step guide to help steer you in the right direction.

By following these easy-to-follow instructions, your jam will remain high quality for far longer, all while remaining safe from harmful bacteria.

Don’t let food go to waste!

You don’t have to throw away food anymore. If you see your fruit going bad, or starting to look mushy, use it quickly to make a tasty jam for breakfast, snacks, and even as an added ingredient in sauces.


Delicious Raspberry and Peach Jam

Recipe by Gillian LightmanCourse: Jams

4-5 jars



  • 2 lb (900 g) peaches (washed and sliced)

  • 1 1/2 cup (approx. 200 g) raspberries (washed)

  • 4 cups (approx. 510 g) sugar

  • 1 tsp citric acid


  • Using a wide, heavy-bottomed saucepan, Mix the raspberries with the peaches.
  • Cover the mixture in sugar and set aside for several hours or overnight.
  • Let it boil over medium heat.
  • Stir occasionally and remove any foam that comes up on the surface.
  • Keep boiling until the jam sets.
  • Add the citric acid and stir. Let it simmer for 2-3 more minutes.
  • Finally, follow this step-by-step guide to finish the canning process of your jam.