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It takes just thirty minutes to throw together a batch of this yummy, super easy Peach Raspberry Freezer Jam!
I know there's probably an inclination for some of you to click this page away into cyberspace. You're thinking "Jam? Nope, not me, I'm not a jam maker". That's where your fingers were headed, right?
Guess what? I'm not a jam maker either. Well, at least not one of those old-fashioned, stand over a steaming pot, smartie-darties who know all about canning. Nope, not me.
But I do have 30 minutes to spare a few times each summer. And I'm always thrilled with the results, especially when the cold winds begin to blow, and I go to the fridge and pull out a little jar of summer sunshine to adorn my morning toast...
You probably think I'm kidding when I said 30 minutes too, right?
If you'd have been a mouse in my little Café kitchen yesterday, you would have seen that I'm definitely not spoofing you. I actually made two batches of jam, one recipe of Sweet Cherry Freezer Jam and the second; this delicious version with fresh peaches and raspberries. You would have noticed that each one took less time than it would take me to drive to the grocery store, park, run in, choose a jam, check out and drive back home. If you can peel peaches, mash raspberries, measure ingredients and stir, you've got all the skills necessary for making freezer jam!
What's the difference between freezer jam and regular jam? There are a few distinctions. First of all, there's no cooking (just a short stint in the microwave to dissolve the sugar) with freezer jam, so the fresh taste and beautiful color is retained. The other big difference is that there's no sterilizing jars, hot water baths or concern about getting a proper seal, as there is with regular jam. Freezer jam is, as the name implies, stored in the freezer.
Don't have much room in your freezer? Not a problem. Just dole the finished jam into heavy duty ziplock bags and it will take up minimal space in the freezer. When you're ready to use it, let the jam thaw, then transfer the sweet, beautiful hued confection to a pretty little jar.
Oh, and speaking of jars, I get lots of emails asking what kind of jars, cruets, bowls, etc I use. I'm always on the look out for fun stuff like this, not only for the blog (I'm what they call a prop junkie) but also for gift giving. These particular jars, Bormioli Rocco Quattro Stagioni are made in Italy, are reasonably priced and make a simple jar of jam look quite classy. I love the one piece lids too instead of a lid and ring like most canning jars have.
In addition to transforming plain old, everyday toast into something extraordinary, this Peach Raspberry Freezer Jam will add a sweet, gourmet touch to a grilled ham and cheese. Add a splash of Sriracha and spoon the jam over cream cheese and you've got a gourmet appetizer to serve with crackers or crostini - in minutes!
Oh and then there's peanut butter and jelly - don't say I didn't warn you about this. If you spread some good whole grain bread with peanut butter and a spoonful of this yummy jam and pack it in your kids school lunches, you may very well have them coming home with the report that all the other kids at the lunch table were staring longingly at his/her sandwich! Maybe the teacher too!
Aren't you glad you didn't click away from here? You can do this, you really can! It's the season right now, so don't wait. There's sure to be at least one store near where you live that has a special on peaches this week. My Whole Foods was selling them today for 69 cents a pound! Raspberries are decently priced too. So pick up peaches, raspberries, and a box of pectin next time you're at the market, then take 30 minutes to whip up a batch of this Peach Raspberry Freezer Jam.
You'll love it right now but, believe me, when the weather turns cold and dreary, you'll be thanking yourself over and over, for each little bite of summery deliciousness!
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Peach Raspberry Freezer Jam
Ingredients
- 1 ½ pounds fully ripe peaches, about 4-6 medium size peaches
- 2 cups fresh raspberries, about a pint
- 4 ½ cups sugar*
- 2 Tbsp. fresh lemon juice
- ¾ cup water
- 1 box fruit pectin**
Instructions
- Wash 6 small (1 cup) glass*** canning jars or plastic containers with lids. (If your jars are smaller, use more.) I like to put mine through the dishwasher. Dry thoroughly and set aside.
- Peel, pit and thinly slice peaches into a large bowl. Add raspberries and mash everything with a potato masher. Don't mash it too fine, you want little pieces of fruit to remain.
- Measure exactly*** 3 cups of fruit into a large microwave-safe bowl. (If you have extra, use on your morning yogurt or as an ice cream topping.)
- Add sugar and lemon juice; mix well. Place bowl in microwave and heat on high power for 3 minutes. Remove carefully (as bowl will be hot) and stir for 3 minutes.
- Take a little taste. If mixture is still a little grainy (sugar not dissolved) return to microwave for another 2 minutes, then stir well.
- Mix water and pectin in small saucepan and stir to combine. Bring to boil on high heat, stirring constantly. Cook and stir for 1 minute. Add to peach mixture; stir for 3 minutes.
- Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.) Makes 6 cups of jam.
Notes
** Powdered pectin is available in most larger grocery store. It's sometimes tricky to find, so just ask. I usually use Sure Jell although I've also had success with the generic Kroger brand (and it's a lot cheaper!).
*** Lots of people have asked if it's safe to freeze jam in glass jars. As long as you leave at least a half inch of space at the top for expansion, it works just fine.
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I've made your Peach and your Queens Jam (my all time favorite), I'm excited to try this jam. Please send labels. Many thanks!
That's great, Martie! We do not have labels for this recipe at this time.
I made it today and it is absolutely yummy.........deserving of it's own label someday!!
Thanks, Martie!
Can I use liquid pectin in this recipe? I made your strawberry freezer jam last spring and loved the ease of the liquid Certo.
Hi Mavanee, powder and liquid pectin are, unfortunately, not interchangeable. To ensure success, it would be better to use a recipe that is designed for liquid pectin. Not this recipe.
Good morning! I would love to have the printable labels to this jam!.
Thank you for this lovely addition to the recipe!
Hi Shelley, we do not have labels for this recipe at this time.
This jam is delicious!p and I’ve made it multiple times. Do you have any labels for it yet?
Not at this time, K.
I have made this several times and love the flavor and beautiful color. Have you designed any labels for this for gift giving?
Hi Kathy, So happy you've enjoyed it! I don't have labels for this jam right now.
This on crepes was soooooooo tasty!!!
May I have the la els?
Does this recipe call for the yellow or pink box of Sure Jell? I'm confused as when to use which--help!
Hi Diane, you want the yellow box. The pink one is for low or no sugar jams.
Thank you! That could explain why my blueberry freezer jam didn't work out! 😮
Have you ever used the low sugar pectin? Curious how it would be in jams.
I have never personally used the low sugar pectin but I know lots of people love it.
Hi, all my fruit is in the top half of the jar, it isn't evenly distributed through out the entire jar. Is it normal not to have any fruit in the bottom half of the jars? If not, any ideas of what I did wrong or should do differently? Thank you.
Just give it a good stir, Jody. It will be great!
I found pectin in a jar, not a box. How much do I need to equal one box?
Hi Tonya, it's 1.75 ounces or 49g. That's right around 1/3 cup.
Chris, I love your site and eagerly await every new idea/recipe. My issue is with the freezer jam. I am an old canner of jellies, jams, marmalades, etc. etc. and since I donate most of it to our church bazaar, freezer jam will not work for me. What adjustments should I make in order to can these delicious recipes?
Hi Jane, first of all, thank you so much for your kind words and I love that you donate your jams and jellies to such a great cause. I know everyone feels the delicious blessing of your efforts!
Regarding your question about the jam, I don't think that freezer jam recipes will work when put through a water bath. They're designed for the freezer. They aren't cooked long enough to have a safe shelf life. That being said, I think there are lots of wonderful recipes for jams and jellies that are shelf stable. Although I'm a huge freezer jam fan, I also love this recipe for Old-Fashioned Raspberry Jam, it's delicious! https://thecafesucrefarine.com/old-fashioned-raspberry-preserves/ And I know there are lots of other wonderful jam recipes out there that are designed to be shelf stable after being canned.
Hi Chris, I also wanted to let you know that I made this jam a few weeks ago, and I LOVE it! It's a beautiful color and the flavor are juicy and bright. Especially since peaches and raspberries are my two favorite fruits, this recipe called me name. This was my first time making jam and I'm happy to say that I was successful! I truly look forward to spreading the jam on hot toast in the morning and I end up smiling as I eat it! My only problem is that I wish I had several more jars because I know I'm going to crave this jam year round :). Thanks so much for the recipe, it's a keeper!
So happy you enjoyed this. You're making me want to whip up a batch 🙂
I just made this jam this morning, and it is the prettiest, most delicious jam I've ever had! Thank you so much for such a wonderful recipe! I'll be keeping this one forever!
(I tried giving it 5 stars, but it wouldn't work for some reason--so here they are: ⭐️⭐️⭐️⭐️⭐️)
What a sweet comment! Thanks so much - I'm so happy you enjoyed the jam. Raspberry and peaches are a delightful combination, for sure!
If I don't find good raspberries at this late date, how much sugar for just a peach version? Thank you!
Hi Linda, you could either use frozen raspberries or use this recipe: http://www.kraftrecipes.com/recipes/30-minutes-homemade-surejell-peach-freezer-jam-52070.aspx I do use frozen berries to make jam in the colder months and it comes out great!
The combo sounds super yummy!
Since I don't have a microwave, am I correct in assuming I can heat the mixture up on the stove top just until the sugar dissolves?
Hi Jo Anne,
Hope you are well. Yes, I think that would be just fine. You don’t want to really “cook” it, just get that sugar warm enough that it dissolves. Hope you enjoy it!!
Can't wait to make the peach raspberry jam today. Would it work as well if I strained out the seeds from the raspberries?
Hi Stephanie,
I think it would work fine. You will need more raspberries though if you're straining out the seeds.
Never mind - I can't believe I was so dumb!
Hi Chris - love your recipes! I am a little confused by the sugar measurement.. Is it 4 and 1/2 cups or is it 4 half cups of sugar? I am confused by the dash.
Thanks so much!
I'll make this one for me and a batch of blueberry for the Mr.
You are so right about how much this would be appreciated when we have to turn the heat back on in the house! Flash back to summer in an instant. This sounds delicious with the combination of peaches and raspberries!
I love freezer jam and this looks perfect. The combination of peaches and raspberries sounds so delicious 🙂
Hi Chris, your refrigerator jam is beautiful in color and I love, love those jars. Great tips too!
Did you say "cute little jars" ???
That did it - I am making jam.
I made so much last summer - and love giving it away - I just didn't miss
making it this summer. You just changed my mind - but then you always do.
Watch out peaces and raspberries!!!
Ha, ha, geeenie 🙂 You always make me laugh! Have fun and think fondly of me!
Good morning! Your recent strawberry freezer jam recipe calls for liquid pectin. Can this recipe also use the liquid version?
Thanks!
Hi Elena, unfortunately, liquid and powdered pectin are not interchangeable.
My mouth is watering!!! I want to dig into that bowl of goodness.
I can't even imagine how heavenly a pb sandwich would be with this beautiful jam. I love the mix of fruits...isn't this the classic peach melba combo?
this looks divine and am definitely going to give it a try! thank you!
This is a beautiful jam Chris - the color is amazing. The fruit combination is so intriguing! Thank you! Sharing and pinning 🙂
Thanks Tricia, I love the color too. I've made regular peach jam in the past and while it's good, the color is a bit boring to me.