Peach Raspberry Jam

The recipe below shows the amounts of pectin to use if you use Ball Low sugar/No sugar, Pomona Pectin or Sure Jell Pink box pectin.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 30


  • 5 cups diced peaches
  • 1 cup raspberries
  • 2 cup sugar
  • 1/4 cup bottle lemon juice


  • 1 1.75 ounce package Sure Jel No sugar/Low sugar pectin (pink box) OR
  • 3 T. Ball Flex batch No sugar/Low sugar pectin OR
  • 4 t. Pomona Pectin and 4 t. Calcium water(included in pectin box)



  • Prepare canner, 6 half pint jars, and lids. Peel and dice the peaches. 


  • In a stainless steel saucepan, combine peaches and raspberries cooking them on medium heat till the fruit starts to breakdown
  • Add 2 cup sugar and stir till sugar is dissolved. Add the lemon juice (and calcium water if using Pomona pectin).
  • Stir the jam and increase the heat bringing the batch to a boil, stirring constantly. Add the pectin, stirring constantly.
  • Once it comes back up to a boil time for one minute then remove from heat and skim off foam with a metal spoon.

Filling jars: 

  • Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot jam.
  • Wipe rim. Center lid on jar. Screw band down until resistance is met (finger tip tight).


  • Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes. Remove lid from the pot.
  • Let the jars sit in the pot for 5 minutes, then remove jars and leave on the counter overnight or for at least 12 hours until the jars have sealed. 
Keyword Jam, Peach, Peach Raspberry Jam, Raspberry