Raspberry Peach Jam Canning Recipe

Raspberry Peach Jam Canning Recipe


  • 4 cups ripe raspberries
  • 4 cups ripe peaches, peeled, pitted, and chopped
  • 2 cups granulated sugar
  • Juice of 1 lemon
  • 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
  • 6 Weck or Le Parfait Jars, sterilized with lids and rubber gaskets


Prepare the Jars:

  1. Ensure your Weck or Le Parfait jars, glass lids, and rubber gaskets are clean and sanitized. Follow the manufacturer's instructions for sterilizing and sealing the jars.

Prepare the Fruit:

  1. Peel, pit, and chop the ripe peaches into small pieces. You should have approximately 4 cups of chopped peaches.
  2. Wash the ripe raspberries and drain them.

Make the Jam:

  1. In a large, heavy-bottomed pot, combine the chopped peaches, raspberries, granulated sugar, and lemon juice.
  2. Stir the mixture and let it sit for about 10 minutes to allow the sugar to dissolve and the fruit to release its juices.
  3. After resting, place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
  4. Once boiling, add the packet of fruit pectin and continue stirring. Allow the mixture to boil for about 1-2 minutes until it thickens.

Fill the Jars:

  1. Carefully remove a hot Weck or Le Parfait jar from the sterilizing bath, empty any water inside, and place it on a clean kitchen towel.
  2. Fill the hot jar with the hot raspberry peach jam, leaving about 1/4-inch of headspace.
  3. Wipe the rim of the jar with a clean, damp cloth to ensure a clean seal.
  4. Place a sterilized glass lid on top and secure it with the appropriate clamps or bands to hold it in place, depending on whether you're using Weck or Le Parfait jars.
  5. Repeat this process for the remaining jars, ensuring they are filled while both the jam and jars are still hot.

Process the Jars:

  1. Place the filled Weck or Le Parfait jars in a large canning pot or water bath canner, ensuring they are fully submerged in water.
  2. Bring the water to a boil, and once boiling, process the jars for 10-15 minutes, adjusting for your altitude (consult canning guidelines for details).
  3. After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them from the water bath.
  4. Place the hot jars on a clean kitchen towel or cooling rack to cool completely. You will hear a "pop" as each jar's seal creates a vacuum.

Check the Seals:

  1. Once the jars have cooled, press down on the center of each lid. If it doesn't flex or make a popping sound, the jar is sealed correctly. If a lid does flex or make a popping sound, it hasn't sealed, and you should refrigerate and consume the contents within a few weeks.

Label and Store:

  1. Label your sealed Weck or Le Parfait jars with the date and store them in a cool, dark, and dry place.


Your homemade Raspberry Peach Jam in Weck or Le Parfait jars is a sweet and fruity delight. Spread it on toast, muffins, or scones, or use it as a filling for pastries and desserts. These preserved jars also make lovely gifts for friends and family.


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