Raspberry Peach Freezer Jam

Raspberry Peach Freezer Jam

Raspberry Peach Freezer Jam is the perfect thing to make this time of year, when fresh peaches are ripe and sweet.  I am a big fan of the raspberry and peach combination, the raspberries add a perfect amount of tartness to the sweet peach flavor..  You have to be careful to use much less raspberries than peaches though because their flavor will over power if used in equal amounts.
I love that I can make a big batch of this and it will stay good in the freezer for an entire year until it’s time to make a new batch!  I put this jam in a bunch of little disposable ziplock containers (not bags) then we can pull one container out of the freezer at a time as we use it.  Once thawed, the jam will last in the fridge for three weeks- so for us, I like to make sure I’m not putting it in a container that is too big, or it will go bad before we use it all.  Regular jam will last longer in the fridge, but I love freezer jam because I think it has a much fresher taste.
Be sure to follow the recipe exactly, using the wrong amount of sugar or skipping the lemon juice will result in bad consistency and how long it will stay fresh.
We have a lot of great recipes that this raspberry peach freezer jam tastes amazing with!  Like our homemade bread, homemade rolls, bran muffins, and crescent rolls (click on any of the names to see the recipe).

Raspberry Peach Freezer Jam

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  • 4 lbs of peaches (roughly about 10 peaches)
  • 1 cup raspberries
  • 1/4 c. lemon juice
  • 4 1/2 cups sugar
  • 1 box fruit pectin
  • 1 cup light corn syrup
  • 1 Tbsp. almond extract (or vanilla)


  • Peel and cut peaches, then pulse in a food processor, or mash by hand. Do not over mix, you still want small pieces of fruit in the jam. Pour peaches into a large bowl.
  • Lightly mash the raspberries by hand and stir into the peaches.
  • Stir in the lemon juice.
  • Gradually powder the top with pectin, then stir it in, then powder with pectin, then stir it in. Repeat this process until all the pectin is completely stirred in. This will keep it from clumping together.
  • Very slowly stir in the sugar, while stirring constantly. This is much easier if you have someone help you. 🙂
  • Once the sugar seems to be totally dissolved and no longer grainy, stir in the almond extract and corn syrup (this keeps the jam from crystalizing when frozen).
  • Pour into small freezer safe containers, leaving about half an inch from the top for expansion.
  • Let the containers sit at room temperature for 24 HOURS to set. After that you can put them in the fridge or freezer.
  • The jam will stay good in the fridge for three weeks, and in the freezer for one year.

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