Jammin’ with Raspberry Peach Bliss 🥳✨

Okay, so who’s obsessed with jam? Like, seriously—who doesn’t love spreading a little sunshine on their toast?

So, I was in the kitchen the other day (you know, the usual chaos—flour everywhere, probably a cat underfoot) and decided to whip up some Raspberry Peach Jam. It’s literally the best thing ever. Imagine biting into summer. Like, what even is life without homemade jam, right?

Okay, Let’s Talk Ingredients

Alright, here’s the deal. You gotta grab 4 cups of juicy raspberries (like, fresh is a must—no sad berries allowed), 4 cups of ripe peaches (pit those babies, peel ’em, slice ’em—you want ’em in perfect little pieces), and 7 cups of granulated sugar (yes, I know it sounds crazy, but trust me). Oh, and don’t forget a package of fruit pectin (1.75 ounces) and a tablespoon of freshly squeezed lemon juice.

Lemon juice is like the secret little kick that makes everything pop!

So Here’s Why I Make This Constantly

Okay, here’s a little story for ya—last summer, I was drowning in peaches from my neighbor’s tree. I mean, they were practically begging to be made into jam! So, I decided to do this whole canning thing (my first time, mind you). I dragged my bestie into the kitchen, armed with a few bottles of wine and a playlist that screamed summer vibes.

We laughed, we spilled sugar everywhere, and I swear the whole thing turned into a jam-making party. By the end of it, we had jars and jars of this incredible Raspberry Peach Jam—and the kitchen? A total disaster zone. But it was the best time! And that jam? It tasted like summer hugs in a jar.

The One Trick That Changes Everything

Listen up—this is the *big* secret: when you’re heating everything up, don’t just stir like you’re chasing a fly! You gotta really get in there and stir vigorously. Like, think of it as a mini workout. This helps the pectin do its thing. If you don’t mix it well, your jam might end up all funky. No one wants that!

Don’t Mess This Up (My Top Tips)

Okay, so I’ve had my fair share of jam disasters. Like the time I thought I could skip the pectin. Ugh, what a mess! Here’s what I wish I knew sooner:

– Check the consistency: When you think it’s done, do the spoon test! Dip a spoon in and let it cool. If it coats the back like a dreamy glaze, you’re golden!
– Label your jars: You’ll forget what’s what in a week—seriously. Write the date on it too (future you will thank you).
– Don’t rush the cooling: Let those jars cool down slowly! If you mess with ‘em too soon, they might not seal right.

How to Keep Them From Disappearing (Or, How to Store Them)

So, you’ve made this glorious jam…now what? You wanna keep it from vanishing in a day? (I mean, it’s totally tempting!) Store those jars in a cool, dark place—think pantry or cupboard. And once you pop one open, keep it in the fridge. It’ll last a few weeks (if it even lasts that long).

If You Liked This, You’ll Probably Like These Too

If you’re into this jam game, you’ll love my Super Easy Strawberry Jam and Blueberry Lemon Curd—they’re both ridiculously good! Seriously, you’ll feel like a canning pro in no time.

So, what’s your favorite jam flavor? Or do you have a crazy jam-making story? Let’s chat! 🍑❤️