Name: Blushing Peach Jam
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups peaches (peeled, pitted, and crushed); 2 cups red raspberries (crushed); 1/4 cup lemon juice; 7 cups granulated white sugar; 1 6-oz. liquid fruit pectin; few drops almond extract

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Homemade jam isn’t just for grandmas with lush gardens. It’s for anyone who loves the taste of summer long after the peaches are gone. This Blushing Peach Jam recipe blends peaches, raspberries, and a touch of almond for a flavor that’s bright, fruity, and just a little fancy. Perfect for toast, yogurt, or holiday gifting (your friends will think you’re a rock star). Grab the recipe and keep summer in your kitchen all winter long!

Jam has been around forever. Romans were mashing fruit with honey, French kings showed off their orchards with gilded jars of preserves, and your grandma probably had a lineup of Mason jars cooling on the counter. But here’s the thing: you don’t need a crown, an orchard, or a lifetime of canning experience to make this recipe. Just peaches, raspberries, sugar, and a pot. In about an hour, you’ll have jars of jam that taste like summer bottled up, ready for toast, cheesecake, or even holiday gifting. And that little hint of almond? It’s the kind of “secret ingredient” that makes people pause mid-bite and say, “Oh wow.” Practical, simple, a little nostalgic, yet still fancy enough to impress.

Ingredients You’ll Need for Blushing Peach Jam

Peaches

Fresh, ripe peaches are best (the kind that practically beg to be eaten over the sink). If you’re short on time, frozen peaches work fine. Just thaw and drain them first. Peeling is worth the effort here; it keeps the jam silky-smooth.

Red Raspberries

These give the jam its blushing color and a touch of tartness to balance the peaches’ sweetness. Fresh or frozen both work. If you don’t love seeds, you can strain them out, but I usually leave them for a little texture.

Lemon Juice

Don’t skip this one. It’s not just for flavor; the acidity helps the jam set and keeps the color bright. Fresh-squeezed is best, but bottled works in a pinch.

Granulated White Sugar

The sugar does more than sweeten. It helps the jam gel and keeps it shelf-stable. If you want to cut back, look for a low-sugar pectin and adjust accordingly, but don’t just reduce the sugar on your own or you’ll end up with peach-raspberry syrup (delicious, but not jam).

Liquid Fruit Pectin

This is your shortcut to a jam that sets up nicely without hours of stirring. Make sure you use liquid, not powdered, since they’re not interchangeable.

Almond Extract

Just a tiny splash makes a big difference. It’s that subtle “something special” flavor that makes people go back for a second spoonful. If you need to avoid nuts, you can swap in vanilla extract for a softer finish.

Step-by-Step Instructions for Homemade Peach Jam

1. Prep your jars.

Start by sterilizing jars and lids, either in a big pot of boiling water or by running them through the dishwasher on the hottest “sterilize” setting.

2. Give the peaches some love.

In a mixing bowl, combine the crushed peaches with 2 tablespoons of lemon juice. Let them hang out while you get the raspberries ready. The lemon juice isn’t just for taste. It keeps the peaches bright and helps the jam set.

3. Do the same with the raspberries.

Stir the remaining 2 tablespoons of lemon juice into the raspberries. That tangy kick balances all the sweetness coming their way.

4. Make the fruit-sugar magic.

In a heavy saucepan (thicker bottoms = fewer scorch scares), combine peaches, raspberries, and sugar. Stir well, then bring the mixture to a full, rolling boil. Let it boil hard for 1 minute. You’ll know it’s right when you can’t stir down the bubbling, no matter how determined you are.

5. Add the pectin.

Remove the pan from the heat, then stir in the liquid pectin. Skim off any foam that rises to the top (or don’t, if you don’t mind a little cloudiness, it won’t hurt a thing). Add a few drops of almond extract for that secret flavor twist.

6. Fill the jars.

Ladle the hot jam into your prepared jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean, pop on the lids and rings, and get ready for the final step.

7. Process and seal.

Place jars in a boiling-water bath and process for 10 minutes. When they’re done, lift them out and let them cool on a towel. Listen for that magical “pop” as the lids seal. It never gets old.

This recipe makes about four half-pint jars of jam, which sounds like a lot until you taste it. Trust me, they disappear fast.

Tips for Safe Canning and Storing Jam

Canning isn’t hard, but it does come with one non-negotiable rule: safety first. A sparkling jar of jam is only worth it if it’s shelf-stable and safe to eat months down the road. That means starting with sterilized jars (no, the dusty pickle jar from the back of the fridge won’t cut it), following tested recipes, and giving your jars a proper water-bath process to lock in freshness. Store your sealed jars in a cool, dark place, and you’ll be enjoying spoonfuls of peach-raspberry sunshine in the middle of January.

Want the full scoop on canning? Tools, step-by-step instructions, and even the mistakes you’ll want to avoid? I’ve got you covered here: The Surprising Joy of Home Canning You’ll Love →

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5 from 3 votes

Blushing Peach Jam

A decadent blend of peaches and raspberries with just a hint of almond ... oh my! This is the jam you will want in the middle of winter. So easy to make and preserve so that you can enjoy it many, many months from now. Or ... Holiday Gifts!

Prep Time20

Cook Time40

Total Time1

Course: Condiment

Cuisine: American

Servings:

Calories: 89kcal

Ingredients

2 cups peaches peeled, pitted, and crushed
2 cups red raspberries crushed
1/4 cup lemon juice
7 cups granulated white sugar
1 6-oz. liquid fruit pectin
few drops almond extract

Instructions

Sterilze jars and lids in boiling water or dishwasher on hottest "sterlize" setting.
In the meantime, to the peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries.
Add the remaining 2 tablespoons lemon juice to the raspberries.
Combine peaches and raspberries with sugar in a heavy saucepan. Mix well and bring to a boil. Boil hard for 1 minute.
Remove from heat and add pectin. Stir and skim; add a few drops of almond extract.
Pour into hot jars leaving 1/4-inch headspace.
Process in boiling bath for 10 minutes. Yield: 4 half-pint jars jam.

Nutrition

Question: What’s your favorite way to enjoy jam? On toast, swirled into yogurt, or straight from the spoon? Share your jam indulgences in the comments below.

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Sally Davison says:

October 16, 2025 at 3:37 pm

I am interested in doubling the recipe so I can give this delicious sounding jam in pint jars for gifts. Should I double time water bath time from 10 minutes to 20 minutes?

Mary Hunt says:
October 20, 2025 at 10:48 pm

10 minutes should be fine.

Kim Thompson says:

September 22, 2025 at 7:48 pm

Can I use a poder pectin? Low sugar?

Mary Hunt says:
September 24, 2025 at 10:42 am

Yes … let us know how that turns out.

Bcj says:

September 22, 2025 at 4:23 pm

Can this jam be made as a freezer jam? With out needing the water bath, etc. process? Loved the idea/ just don’t have time for all the steps

Mary Hunt says:
September 24, 2025 at 10:42 am

Please give that a try and let us know the results! (Great idea).

The Blushing Peach Jam That Tastes Like Summer in a Jar