Peach-Raspberry Jam

Southern Living
Peach-Raspberry JamRecipe
Photo: Brian Woodcock; Styling: Caroline M. Cunningham


Keep this jam in the refrigerator up to 1 month.
Makes 2 (8-oz.) jars


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2 cups chopped fresh or frozen peaches
1 cup fresh or frozen raspberries
1 1/2 cups sugar
2 lemons
2 tablespoons plus 2 tsp. powdered pectin
1 teaspoon finely grated fresh ginger (optional)


Hands-on: 30 Minutes
Total: 1 Hour, 20 Minutes

1. Stir together fruit and sugar in a 4 1/2-qt. saucepan. Let stand 10 minutes. Meanwhile, zest 1 lemon to equal 1 tsp. Cut lemon in half; squeeze juice from lemon into a bowl to equal 2 tsp. Peel and section second lemon, removing seeds and chopping segments.

2. Stir pectin and, if desired, ginger, into fruit mixture, and bring to a rolling boil over medium heat, stirring often. Boil, stirring constantly, 5 minutes. Reduce heat to low; stir in lemon zest, chopped segments, and lemon juice. Cook, stirring occasionally, 3 minutes; remove from heat. Cool 10 minutes.

3. Pour jam into 2 (8-oz.) canning jars, and cool completely (about 30 minutes). Cover with lids, and refrigerate up to 1 month.

Created date

March 2014