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Raspberry and Peach Jam

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Raspberry and Peach Jam

The perfect raspberry and peach jam recipe with a picture and simple step-by-step instructions.

  • 1 kg Raspberries
  • 1 kg Peach
  • 1 Organic lemon
  • 1 kg Preserving sugar 2: 1
  • 8 Twist-Off glasses
  1. Sort raspberries, wash if necessary. Core and peel the peaches, cut eighths. Mix both types of fruit in a large saucepan. Pour lemon juice and preserving sugar over it and bring to the boil. Cook while stirring for approx. 10-15 minutes. Pull off the plate and puree with a hand blender. If necessary, cook again and remove the foam. Make a gel test. Pour into the hot rinsed glasses with the funnel and ladle. Close immediately. Let cool down. Label the next day. Store in a cool and dry place. I always have a tall vessel with water next to the pot, after mixing I put the hand blender into the water for a moment and turn it on, it’s clean at the bottom, just wipe it again and that’s it!
Dinner
European
raspberry and peach jam

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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