It’s here! I promised this recipe a couple weeks ago on Instagram, and life has been crazy, so it’s taken longer than I thought to get in on the blog. Better a little late then never! 🙂 This is seriously THE BEST homemade raspberry jam ever! Technically, it is raspberry peach jam, but raspberry is the dominant flavor for sure. Peaches serve as a filler which is great for a few reasons: peaches are cheaper than raspberries, the jam doesn’t have as many raspberry seeds in it (that get stuck in our teeth), and the peaches give it a nice smooth consistency. This jam also has a secret ingredient that makes it stand out from any other jam recipe. Homemade jams require gelatin for them to set- this recipe uses raspberry Jell-O as the gelatin! Genius! It is flavor packed and turns out perfect every time.
Here’s the recipe:
HOMEMADE RASPBERRY (PEACH) JAM
- 8 cups pureed peaches (about 13 large peaches)
- One 12 oz. package frozen raspberries (can use fresh if preferred)
- 7 cups sugar
- Two 6 oz. packages of raspberry Jell-O
Place pureed peaches, raspberries, and sugar in a large pot. Bring to a slow boil and simmer for 15 minutes. Take off heat and add the two packages of Jell-O. Stir until the Jell-O is dissolved. Pour the jam into clean mason jars. Process in a hot water bath for 5 minutes. Makes about 12 cups.
Crazy simple right?!
Now for a few quick tips and details about how I do things.
To crush the peaches: I blanch them first by placing them in boiling water for about 30 seconds, then move them straight to a bowl of ice water. Next, I peel them (they will peel easily because of the blanching), cut them in half and remove the pit. Once all the peaches are peeled, and cut I stick them in my Vita-mix blender and puree them. I actually put my raspberries in the Vita-mix too because I don’t like chunks in my jam.
As far as the canning goes- Make sure all your jars and lids are clean and ready. I usually run my jars through the dishwasher while I’m prepping the peaches and cooking the jam, that way they are clean and hot by the time I need to fill them.
Then, get yourself one of these canning funnels. Trust me, there will be way less profanities while filling your jars if you have this canning funnel.;) You can usually buy it in a canning kit that also comes with some canning tongs and a couple other useful canning gadgets.
After filling the jars, dip a paper towel in some white vinegar and wipe the rim of each jar before placing the lids on. This ensures a perfect seal.
After the jars are in the water bath at a full boil for 5 minutes, I pull them out and set them on a dry towel overnight. Once they’re fully cooled, I write the date on the lid and store them in the pantry. 
Your toast, pancakes and PB & J sandwiches will never be the same!
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I agree Kelli-canning is a lot of work, but very satisfying! The past couple years I have just done this jam. We have another blog post about a fire roasted salsa I really love though! I haven’t tried apple puree in the jam, I’d love to hear if it works out! Thanks so much for your comment-best of luck with your canning adventures!
I have never seen a recipe that uses peach puree in the jam. That’s genius! I will have to try this one. I wonder if you could use apple puree instead? I have easier access to apples. This week I worked on canning diced tomatoes and apple sauce. Canning is always a lot of work for me, but I am so satisfied when it is done. There’s something about it that makes me happy seeing our downstairs pantry full of canned fruit and vegetables from the garden. Do you do a lot of other canning, or do you stick to jams?