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Peach Raspberry Freezer Jam Recipe

Peach Raspberry Freezer Jam Recipe is going to be your new family favorite! Freezer jam is such a lovely way to preserve fruit because without the heat from bottling it is able to keep it’s fresh flavor! We love peach freezer jam and raspberry freezer jam but when we brought them together in our amazing peach raspberry freezer jam recipe we fell completely in love! Oh my. It’s a match made in heaven!! 

Peach Raspberry Freezer Jam is going to be your new family favorite! www.cookingwithruthie.com

A family favorite Peach Raspberry Freezer Jam Recipe!

Peach Raspberry Freezer Jam is my kids favorite jam! My daughter, Madi, called me last week asking me to bring her some jam when I come to visit. I told her that I could if it was what the baby wanted. 😉 My kids don’t like anything but home made jam, since they’ve grown up eating this and their grandma’s jam. Yes, you can say I have ruined them… but for a good cause! 

If you’re looking for more recipes inspiration for fresh peaches we think you’ll love these too!  

Peach Raspberry Freezer Jam is going to be your new family favorite! www.cookingwithruthie.com

Simple to make our Peach Raspberry Freezer Jam Recipe!

The best part is, this Peach Raspberry Freezer Jam is so simple and easy to make! It lasts forever and you and your family will be so pleased with it! Make a big batch, keep it in the freezer, and be relieved that you don’t have to run to the store when you’re jam in the fridge is gone. 

Ingredients for our Peach Raspberry Freezer Jam Recipe

  • 1 1/2 cups fresh peaches
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons fresh lemon juice
  • 5 cups sugar
  • 1 box of pectin
  • 3/4 cup cold water

Enjoy this jam on a yummy loaf of No-Knead Artisan Bread! 

Peach Raspberry Freezer Jam is going to be your new family favorite! www.cookingwithruthie.com

How to make our Peach Raspberry Freezer Jam Recipe!

  • Remove peach skin (I just pull them off with knife, if they’re ripe enough they’ll come right off).
  • Cut peach in half and remove pit.
  • Quarter each peach half and place in blender.
  • Fill blender 1/3 the way full and hit pulse 2-3 times. (You still need chunks.. do not puree).
  • Wash raspberries (takes about 2 pints) put in a large glass measure cup and mash down with fork.
  • Combine 5 cups sugar, lemon juice, and 1 1/2 cups of each fruit in a large mixing bowl, stir, let sit for 10 minutes.
  • In a small sauce pan add cold water, slowly sprinkle in pectin whisking until mixed and no lumps. Turn stove on high heat and watch for it to boil, stir, when it reaches a full rolling boil cook for 1 minute (I always set the timer).
  • Remove from heat, slowly drizzle hot pectin into the fruit bowl and stir for 3 minutes (set timer… it’s longer than you think).
  • Pour into clean freezer containers (I use the disposable Ziplock pint size– they stack nicely and can be reused).
  • Allow to sit out on the counter for 24 hours to gel and then freeze.
  • Use within 18 months.
Yield: 3

Peach Raspberry Freezer Jam

Peach Raspberry Freezer Jam is going to be your new family favorite! www.cookingwithruthie.com

Peach Raspberry Freezer Jam Recipe is going to be your new family favorite!

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes

Ingredients

  • 1 1/2 cups fresh peaches
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons fresh lemon juice
  • 5 cups sugar
  • 1 box of pectin
  • 3/4 cup cold water

Instructions

  1. Remove peach skin (I just pull them off with knife, if they’re ripe enough they’ll come right off).
  2. Cut peach in half and remove pit.
  3. Quarter each peach half and place in blender.
  4. Fill blender 1/3 the way full and hit pulse 2-3 times. (You still need chunks.. do not puree).
  5. Wash raspberries (takes about 2 pints) put in a large glass measure cup and mash down with fork.
  6. Combine 5 cups sugar, lemon juice, and 1 1/2 cups of each fruit in a large mixing bowl, stir, let sit for 10 minutes.
  7. In a small sauce pan add cold water, slowly sprinkle in pectin whisking until mixed and no lumps. Turn stove on high heat and watch for it to boil, stir, when it reaches a full rolling boil cook for 1 minute (I always set the timer).
  8. Remove from heat, slowly drizzle hot pectin into the fruit bowl and stir for 3 minutes (set timer… it’s longer than you think).
  9. Pour into clean freezer containers (I use the disposable Ziplock pint size– they stack nicely and can be reused).
  10. Allow to sit out on the counter for 24 hours to gel and then freeze.
  11. Use within 18 months.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 1408Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 40mgCarbohydrates: 364gFiber: 7gSugar: 342gProtein: 2g

Peach Raspberry Freezer Jam is a fave at our house. . . we hope you love it too! 

We love to hear about your magical cooking moments. . . if you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie , pin us on Pinterest , or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

One more thing before you go. . .

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

 

 

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  1. Andrea (@MissAinCA) says:

    Hi you two wonderful ladies! I’m going to do this with Strawberries. When do you add the lemon juice? I’ve read your recipe three times and don’t see it. Could be my brain and eyes though. He har Yummy!

    • Ruthie says:

      Hi Andrea! You are right! Just add the lemon juice to the fruit mixture… I’ll go fix the recipe right now! Madeliene made some the other day and she asked me the same thing 🙂 You’ll love it!! ~Ruthie

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