Recipe
Summer Peach & Raspberry Jam Recipe
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Peach & Raspberry Jam is a beautifully balanced blend of juicy summer peaches and tart raspberries, creating a bright, flavourful preserve. This small-batch jam is easy to make at home with just a few ingredients. Slathered on toast, spooned over desserts, or tucked into pastries, this jam adds a burst of sunshine to any dish and makes a thoughtful homemade gift too.
Ingredients
- 500g Peaches (stones removed)
- 500g Raspberries
- 850g Whitworths jam sugar
- Juice of 1 lemon
Directions
- Place a small plate in the freezer to use for testing the jam later.
- Halve the peaches, remove the stones, and dice them into small pieces.
- Combine the peaches, raspberries, jam sugar, and lemon juice in a large saucepan over a medium heat.
- Stir everything together and heat gently until the sugar has fully dissolved. Then, bring the mixture to a rolling boil.
- Simmer the jam for 15 minutes, stirring occasionally to prevent sticking.
- Test if the jam is ready by placing a small spoonful onto the chilled plate. After 30 seconds, push the jam gently with your finger; if it forms a skin and wrinkles, it is ready. If not, boil for 2 more minutes and test again. Repeat this process as needed but be careful not to over-boil, as the jam may become too thick.
- Remove the pan from the heat, skim off any foam or scum from the surface, and discard.
- Allow the jam to sit for 5 minutes, then carefully spoon it into hot sterilised jars using a jam funnel for ease.
- Seal the jars immediately with lids, then set them aside to cool completely.
- Store your jam in a cool, dark place. When sealed, it will keep for up to 6 months.
Recipe Video
Recipe Note
Tips
- To sterilise jars, wash them and their lids in warm soapy water, then rinse thoroughly. While still damp, place them upside down on a baking tray and bake in a preheated oven at 180°C (160°C fan) for 15 minutes.