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The BEST Homemade Raspberry Peach Freezer Jam

August 24, 2015 | Condiments

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Bottle up the summer with this easy Raspberry Peach Freezer Jam! You’ll never go back to store-bought after you try this.

Bottle up the summer with this easy Raspberry Peach Freezer Jam!

How to make Homemade Raspberry Peach Freezer Jam

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My mom truly spoiled my siblings and I with her delicious cooking.  We always had some type of baked treat hanging around (who needs Oreo’s!), a made-from-scratch dinner (though when I was the last child left a home we sometimes just had popcorn and ice cream for dinner but no complaints there!), enjoyed a tasty breakfast like crepes even on a school day, and ALWAYS had a jar jars of homemade jam in the fridge and freezer. Bottle up the summer with this easy Raspberry Peach Freezer Jam! Throughout my entire life I have only bought a jar of jam once… and that was a big mistake.  Once you try homemade freezer jam you will never go back to store bought.  Seriously!  Bottle up the summer with this easy Raspberry Peach Freezer Jam!So why is it so superior?

1) It’s homemade, aka- made with extra TLC.

2) It’s made with deliciously ripe fruit so it tastes A-mazing! (keep reading to see what I like to put it on)Bottle up the summer with this easy Raspberry Peach Freezer Jam!3) When made with fruit that is in season it is very affordable.  This batch of jam that yields four 1 pint jars cost me about $8.

4) You don’t have to know how to can or worry about killing your family with botulism.  This liquid (semi-liquid?) gold is stored in the freezer.

5) It’s easy to make!  Wash and mash up your fruit, add some pectin, give it a few stirs, add some sugar and heat it just enough so that the sugar dissolves. Pour it in your mason jars or Tupperware and freeze it… but keep one jar in the fridge of course for immediate use.Bottle up the summer with this easy Raspberry Peach Freezer Jam!I’ve already shared with you a recipe for Strawberry Freezer Jam, Raspberry Freezer Jam, and Blackberry Jam, but this Raspberry Peach Freezer Jam is my absolute favorite!  The combination of the strong raspberries and sweet peaches is amazing.  It tastes awesome on a PB&J, rolls, bagels, toast,… really anything.  You can even use it in some recipes like this coffee cake or this Swiss Roll! It’s so good you’ll want to lick the spoon when you are done applying the jam to whatever it is you’re eating.  Bottle up the summer with this easy Raspberry Peach Freezer Jam!

Lately, Carly and I have been gulping this stuff down for breakfast on our toast with peanut butter.  I recently discovered that it’s also yummy on a bagel with cream cheese.Bottle up the summer with this easy Raspberry Peach Freezer Jam!

What is your favorite way to enjoy jam?

Freezer Jam Recipe Tutorial

Bottle up the summer with this easy Raspberry Peach Freezer Jam!
Print Recipe
4.55 from 11 votes

Raspberry Peach Freezer Jam

Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Servings: 8 cups
Author: Garnish and Glaze

Ingredients

  • 2 cups mashed raspberries, about 3-4 6-ounce containers
  • 1 1/2 cups mashed peaches, peeled (about 3-4 fresh peaches)
  • 1 package Sure Jell Pectin
  • 1 cup corn syrup
  • 4 1/2 cups sugar

Instructions

  • Mash (with a potato masher or if you don't want any chunks you can use a blender) and measure your fruit (dip peaches in boiling water for about 45 seconds to make peeling easier).
  • Mix raspberries and peaches together in a large pot. Sift in the pectin a little at a time while stirring.
  • Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
  • After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F).
  • Pour jam into clean plastic containers or glass jars.
  • Jam lasts 1-2 months in the fridge and up to 1 year in the freezer.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Try more jam recipes!

  • Easy Blueberry Jam
  • Homemade Mango Jam
  • Jalapeno Pepper Jam

Related topics:
Condimentsjam peach raspberry

Comments

  1. Becky says

    October 1, 2019 at 10:59 pm

    I made it today. It turned out great! Can you add half the sugar and still get the same results?

    Reply
  2. Hilda says

    September 2, 2019 at 10:34 pm

    I would like to know why you use corn syrup and is there a substitute for it or can I leave it out completely. I’m completely against corn syrup. Why ruin a perfectly delicious recipe w/such an ingredient.

    Reply
    • Melanie says

      September 4, 2019 at 9:39 am

      Hi Hilda! The corn syrup helps to prevent the sugar from crystallizing. You can try to leave it out but I can’t guarantee the same results.

      Reply
  3. Terri says

    August 18, 2019 at 1:31 pm

    Just made this jam today. It’s absolutely amazing! Very sweet but like you said – that’s jam! Definitely a keeper!!

    Reply
    • Melanie says

      August 23, 2019 at 10:25 pm

      Terri, I’m so happy to hear you enjoyed it! Thanks for taking the time to leave a comment! 🙂

      Reply
      • Tim says

        August 6, 2020 at 9:47 am

        May you sub jello for pectin? Thanks.

        Reply
        • Melanie says

          September 5, 2020 at 2:32 pm

          I don’t think that would work exactly the same. I recommend using pectin. You can find it next to the canning jars in the aisle with paper plates and aluminum foil.

          Reply
  4. Michele says

    August 15, 2018 at 9:38 am

    Melanie, this Raspberry Peach Freezer Jam is just gorgeous! Thank you for allowing me to feature it in my peach recipe round-up on my blog. I hope you have a great day!

    Reply
  5. Anonymous says

    April 29, 2018 at 10:45 am

    How much does this recipe yield?

    Reply
  6. Bubbe says

    June 20, 2017 at 6:00 pm

    I love the idea of freezer jams or even just fruits & veggies. Being new I dont want to spend a fortune on the huge pot & rack & all the things to go with it if I can just do a little cooking then pop it in the freezer.

    I would think even if it comes out runny it could be used for so many things. Toppings, shakes, ice cream, waffles, pancake. french toast, smoothies or even a glaze on some meats & veggies.

    Im going to pick blue berries & raspberries this wkend then a bit further north for strawberries. After the 1st of July Im going for Black berries. Cant wait.
    Also please add me to your mailing list. Thank You & thanks for sharing. Bubbe

    Reply
    • Melanie says

      June 23, 2017 at 7:59 pm

      Bubbe, You are going to love this freezer jam! It’s so easy and tastes amazing. I like it better than cooked jam. I’ve added you to my mailing list. Thanks for following! 🙂

      Reply
  7. Bonnie Poltera says

    March 14, 2017 at 10:04 pm

    Can you use frozen peahes as they are out of season now?

    Reply
    • Melanie says

      March 21, 2017 at 7:48 am

      Bonnie, I haven’t ever used frozen or canned for this. As long as they you let them thaw and they taste good then I’d say go ahead and use them!

      Reply
  8. Anonymous says

    August 26, 2016 at 9:17 pm

    Just tried your recipe and jam turned out great!!! 🙂
    After reading everyone’s comments I made slight changes.
    I used a potato masher on the fruit. Do not puree because you want
    Pieces of fruit in it. Also, mash fruit 1st, then measure it exactly for the recipe.
    I also added 2 Level Tablespoons of Raspberry Jell-o, after I added the pectin.
    This gave additional flavor along with thickening it. So it wasn’t runny.
    Otherwise, I followed your recipe as you wrote it.
    We consider it a keeper recipe!!! Thank you!!!

    Reply
  9. Jamie says

    August 17, 2016 at 7:40 am

    Hi there!

    I tried making this last night, and it turned out perfectly! Exactly the same consistency and look as your photos. And it tastes absolutely amazing! Thank you so much for posting this.

    Reply
    • Melanie says

      August 18, 2016 at 9:40 pm

      Jamie, I’m so glad you like it! It’s so good on… everything!!! Thanks for your comment. 🙂

      Reply
  10. Terri says

    August 16, 2016 at 7:43 pm

    Bought the ingrediants today. Gonna make this tomorrow! Sounds so yum! Thanks for sharing .

    Reply
    • Melanie says

      August 18, 2016 at 9:44 pm

      Yay! You’ll love it Terri! Happy eating! 🙂

      Reply
  11. Debi says

    August 14, 2016 at 3:20 pm

    We made 5 batches today. The consistency was perfect and the taste was amazing! This has become my new favorite raspberry jam recipe.

    Reply
    • Melanie says

      August 14, 2016 at 9:07 pm

      Wow! That’s a ton of jam! I wish I had the freezer space for that much. I’m so glad you like it as much as I do!

      Reply
  12. Sarah says

    August 9, 2016 at 9:40 pm

    Do you know how it would be without Corn syrup?

    Reply
    • Melanie says

      August 10, 2016 at 3:02 pm

      I don’t. Sorry! I just know that it is awesome the way it is. 🙂

      Reply
  13. Charlie says

    July 28, 2016 at 5:37 am

    Made this ! even though its slightly runny it is so delicious!!!!!! So happy with the results!

    Reply
    • Melanie says

      August 10, 2016 at 3:04 pm

      Charlie, Freezer jam isn’t as thick as cooked/canned jam which is probably what you’re used to. So glad you liked it though!

      Reply
      • Brenda Hillebrant says

        August 16, 2019 at 11:19 pm

        I am really excited about this jam. I am glad to hear I am not the only one concerned that found their jam runny. The taste makes the difference. I like the hints on how to thicken it.

        Reply
  14. candace says

    July 24, 2016 at 4:56 pm

    Is this really sweet? do you need to add the corn syrup? thank you

    Reply
    • Melanie says

      July 27, 2016 at 4:08 pm

      Yes. It is pretty sweet. That’s jam for ya! So deliciously sweet!

      Reply
  15. Kathy pearson says

    July 23, 2016 at 6:45 pm

    Please add me to your mailing list .

    Reply
    • Melanie says

      July 27, 2016 at 4:09 pm

      Done! Thanks for signing up! 🙂

      Reply
  16. Janelle says

    July 18, 2016 at 11:45 am

    There are different sure jell packages. I use a pink one. What color is the one you use?

    Reply
    • Melanie says

      July 18, 2016 at 9:37 pm

      The pink one is for if you are making No-Sugar jam/jelly. You need the original Sure Jell pectin that comes in the yellow package for this recipe.

      Reply
  17. Jen says

    July 15, 2016 at 8:42 am

    Can you do a water bath so it can be on a shelf instead of the freezer.

    Reply
    • Melanie says

      July 16, 2016 at 9:07 pm

      Jen, I haven’t tried that and have never done water bath canning so I’d just try to find a shelf stable raspberry jam recipe and swap out half of the raspberries for peaches.

      Reply
  18. Kim says

    July 14, 2016 at 4:02 pm

    Do you need to let this sit for 24 hours or anytime before freezing?

    Reply
    • Melanie says

      July 16, 2016 at 9:08 pm

      No. You can stick it straight in your freezer or fridge.

      Reply
  19. Anonymous says

    July 13, 2016 at 8:20 pm

    Way to much sugar ! Plus karo syrup,, more sugar ! Use Knox gelatin!! And less sugar …

    Reply
    • Melanie says

      July 16, 2016 at 9:11 pm

      Yep! That’s jam for ya! It’s delicious! 🙂

      Reply
  20. Marla says

    July 13, 2016 at 4:08 am

    Is this powder form sure jell or liquid form?

    Reply
    • Melanie says

      July 16, 2016 at 9:12 pm

      Powder. It comes in a small box like the size of a box of jello.

      Reply
  21. Brooklyn Welch says

    July 4, 2016 at 2:07 pm

    I just made this jam and it turned out great! It is a yummy fruit combo. Thanks!

    Reply
  22. Scott says

    July 3, 2016 at 6:08 pm

    I overheated mine as well but still taste great and a very happy with the flavor. Will follow recipe exactly next time to get a thicker outcome. Will make again soon.

    Reply
  23. Deborah Yeary says

    July 2, 2016 at 12:01 pm

    I learned how to make freezer jam a couple years ago. I’ve made plum and strawberry but not pea h and certainly not this combo, looks delish, gotta go off to the farmers market! Thanks for sharing

    Reply
  24. Melissa says

    September 17, 2015 at 7:43 pm

    I made this and it was SUPER runny, long after 24 hours of waiting for the pectin to thicken. I reheated and added another box of pectin and it was still runny…no difference in texture at all. Any suggestions on how to salvage my runny “jam.”

    Reply
    • jade says

      June 29, 2016 at 2:55 pm

      I’ve never been able to salvage the runny jam…. I’ve tried but I just end up throwing it out because it never measures up to when it comes out right the first time……

      Reply
      • Melanie says

        July 2, 2016 at 9:38 am

        Jade, if your jam came out runny it is because you cooked it too long. You barely heat it enough so that the sugar dissolves. It’s no hotter than baby’s milk, so like lukewarm. Another problem could be that your raspberries were still wet from washing them so more water was added? This jam isn’t as thick as store bought jelly (jello) though if that’s what you were expecting.

        Reply
        • Cami Mortensen says

          July 19, 2016 at 5:59 pm

          I never ever wash raspberries!!! They have nothing on them except maybe a leaf or bug and you can pick those out!!!

          Reply
      • Deborah Yeary says

        July 2, 2016 at 12:04 pm

        Wow I would just save that runny jam and put in smoothies, or put in milk.

        Reply
      • Kristy says

        July 11, 2016 at 10:55 am

        Just use it as a syrup for pancakes, icecream, etc.

        Reply
      • Shelley says

        July 12, 2016 at 12:56 am

        Use it as pancake/waffle syrup.

        Reply
      • norma says

        July 13, 2016 at 7:08 pm

        Add tapioca

        Reply
      • Rachael says

        July 14, 2016 at 2:45 pm

        Don’t throw out “ruined” jam that is runny- just freeze or keep in fridge and use for glaze on meat, pancake syrup, or ice cream topping.

        Reply
        • Melanie says

          July 16, 2016 at 9:09 pm

          Great idea Rachael!

          Reply
      • Anonymous says

        July 24, 2016 at 10:05 am

        Try adding corn starch when heating to thicken

        Reply
      • Anonymous says

        July 24, 2016 at 2:10 pm

        It’s great on pancakes!!

        Reply
      • Anonymous says

        August 28, 2016 at 7:20 pm

        Make sure u have a rolling boil 4 1 full minute after boiling starts that will thicken runny jam. I have done it and can’t tell there is extra pectin either

        Reply
    • Deanne says

      July 2, 2016 at 9:40 pm

      use it for syrup on pancakes or waffles!

      Reply
    • norma says

      July 13, 2016 at 7:07 pm

      Add tapioca

      Reply
    • Anonymous says

      July 16, 2016 at 3:46 pm

      When ever I use the cheap stuff it has always turned out runny. Ever since I have used MCP Pectin I have never had any on the issues of being runny. My grandma has always told me, “Never buy cheap when you are making something that uses a lot of time and needs to always turn out every time the first time.”

      Reply
    • Anonymous says

      August 9, 2016 at 9:37 pm

      I would suggest adding Ultra Gel

      Reply
    • Anonymous says

      September 2, 2016 at 8:07 pm

      Use it in lemonade it great

      Reply
  25. Erin @ Her Heartland Soul says

    August 24, 2015 at 2:51 pm

    Mmm this sounds like my jam!

    Her Heartland Soul
    http://herheartlandsoul.com

    Reply
  26. Patty K says

    August 24, 2015 at 2:17 pm

    Looks incredible! I’ve never tried freezer jam before. Sounds perfect for stocking up for the winter months!

    Reply
  27. Medha @ Whisk & Shout says

    August 24, 2015 at 11:31 am

    This looks fabulous! Love the raspberry and peach combo 🙂

    Reply

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Hey There, I'm Melanie!

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I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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