Bottle up the summer with this easy Raspberry Peach Freezer Jam! You’ll never go back to store-bought after you try this.
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. 
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! 
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)
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.
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.
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.
What is your favorite way to enjoy jam?
Freezer Jam Recipe Tutorial
Raspberry Peach Freezer Jam
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.
Try more jam recipes!
Medha @ Whisk & Shout
August 24, 2015 at 11:31 amThis looks fabulous! Love the raspberry and peach combo 🙂
Patty K
August 24, 2015 at 2:17 pmLooks incredible! I’ve never tried freezer jam before. Sounds perfect for stocking up for the winter months!
Erin @ Her Heartland Soul
August 24, 2015 at 2:51 pmMmm this sounds like my jam!
Her Heartland Soul
http://herheartlandsoul.com
Melissa
September 17, 2015 at 7:43 pmI 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.”
jade
June 29, 2016 at 2:55 pmI’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……
Melanie
July 2, 2016 at 9:38 amJade, 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.
Cami Mortensen
July 19, 2016 at 5:59 pmI never ever wash raspberries!!! They have nothing on them except maybe a leaf or bug and you can pick those out!!!
Deborah Yeary
July 2, 2016 at 12:04 pmWow I would just save that runny jam and put in smoothies, or put in milk.
Kristy
July 11, 2016 at 10:55 amJust use it as a syrup for pancakes, icecream, etc.
Shelley
July 12, 2016 at 12:56 amUse it as pancake/waffle syrup.
norma
July 13, 2016 at 7:08 pmAdd tapioca
Rachael
July 14, 2016 at 2:45 pmDon’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.
Melanie
July 16, 2016 at 9:09 pmGreat idea Rachael!
Anonymous
July 24, 2016 at 10:05 amTry adding corn starch when heating to thicken
Anonymous
July 24, 2016 at 2:10 pmIt’s great on pancakes!!
Anonymous
August 28, 2016 at 7:20 pmMake 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
Deanne
July 2, 2016 at 9:40 pmuse it for syrup on pancakes or waffles!
norma
July 13, 2016 at 7:07 pmAdd tapioca
Anonymous
July 16, 2016 at 3:46 pmWhen 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.”
Anonymous
August 9, 2016 at 9:37 pmI would suggest adding Ultra Gel
Anonymous
September 2, 2016 at 8:07 pmUse it in lemonade it great
Deborah Yeary
July 2, 2016 at 12:01 pmI 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
Scott
July 3, 2016 at 6:08 pmI 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.
Brooklyn Welch
July 4, 2016 at 2:07 pmI just made this jam and it turned out great! It is a yummy fruit combo. Thanks!
Marla
July 13, 2016 at 4:08 amIs this powder form sure jell or liquid form?
Melanie
July 16, 2016 at 9:12 pmPowder. It comes in a small box like the size of a box of jello.
Anonymous
July 13, 2016 at 8:20 pmWay to much sugar ! Plus karo syrup,, more sugar ! Use Knox gelatin!! And less sugar …
Melanie
July 16, 2016 at 9:11 pmYep! That’s jam for ya! It’s delicious! 🙂
Kim
July 14, 2016 at 4:02 pmDo you need to let this sit for 24 hours or anytime before freezing?
Melanie
July 16, 2016 at 9:08 pmNo. You can stick it straight in your freezer or fridge.
Jen
July 15, 2016 at 8:42 amCan you do a water bath so it can be on a shelf instead of the freezer.
Melanie
July 16, 2016 at 9:07 pmJen, 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.
Janelle
July 18, 2016 at 11:45 amThere are different sure jell packages. I use a pink one. What color is the one you use?
Melanie
July 18, 2016 at 9:37 pmThe 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.
Kathy pearson
July 23, 2016 at 6:45 pmPlease add me to your mailing list .
Melanie
July 27, 2016 at 4:09 pmDone! Thanks for signing up! 🙂
candace
July 24, 2016 at 4:56 pmIs this really sweet? do you need to add the corn syrup? thank you
Melanie
July 27, 2016 at 4:08 pmYes. It is pretty sweet. That’s jam for ya! So deliciously sweet!
Charlie
July 28, 2016 at 5:37 amMade this ! even though its slightly runny it is so delicious!!!!!! So happy with the results!
Melanie
August 10, 2016 at 3:04 pmCharlie, Freezer jam isn’t as thick as cooked/canned jam which is probably what you’re used to. So glad you liked it though!
Brenda Hillebrant
August 16, 2019 at 11:19 pmI 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.
Sarah
August 9, 2016 at 9:40 pmDo you know how it would be without Corn syrup?
Melanie
August 10, 2016 at 3:02 pmI don’t. Sorry! I just know that it is awesome the way it is. 🙂
Debi
August 14, 2016 at 3:20 pmWe made 5 batches today. The consistency was perfect and the taste was amazing! This has become my new favorite raspberry jam recipe.
Melanie
August 14, 2016 at 9:07 pmWow! 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!
Terri
August 16, 2016 at 7:43 pmBought the ingrediants today. Gonna make this tomorrow! Sounds so yum! Thanks for sharing .
Melanie
August 18, 2016 at 9:44 pmYay! You’ll love it Terri! Happy eating! 🙂
Jamie
August 17, 2016 at 7:40 amHi 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.
Melanie
August 18, 2016 at 9:40 pmJamie, I’m so glad you like it! It’s so good on… everything!!! Thanks for your comment. 🙂
Anonymous
August 26, 2016 at 9:17 pmJust 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!!!
Bonnie Poltera
March 14, 2017 at 10:04 pmCan you use frozen peahes as they are out of season now?
Melanie
March 21, 2017 at 7:48 amBonnie, 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!
Bubbe
June 20, 2017 at 6:00 pmI 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
Melanie
June 23, 2017 at 7:59 pmBubbe, 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! 🙂
Anonymous
April 29, 2018 at 10:45 amHow much does this recipe yield?
Michele
August 15, 2018 at 9:38 amMelanie, 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!
Terri
August 18, 2019 at 1:31 pmJust made this jam today. It’s absolutely amazing! Very sweet but like you said – that’s jam! Definitely a keeper!!
Melanie
August 23, 2019 at 10:25 pmTerri, I’m so happy to hear you enjoyed it! Thanks for taking the time to leave a comment! 🙂
Hilda
September 2, 2019 at 10:34 pmI 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.
Melanie
September 4, 2019 at 9:39 amHi 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.