Peach Melba Jam

Peach Melba Jam

It’s Friday again!  Wow!  The weeks keep zipping by.   I guess once you turn fifty, they go even faster.  Maybe if they keep on rolling by at this speed, we will be right back at Spring again!

I am in the process of trying to get ahead of things (in a big way!) because I will be having ankle surgery in November.  Bummer dude…I need to cook and bake lots and lots of goodies in the coming weeks since I will be totally off my feet for three weeks and then minimally up and about for four or more weeks after.  That should be interesting…I don’t do “sit still” well!

I know that during this nightmare recuperation period, we will definitely be enjoying some of my preserved fruits, vegetables and jams.  Thank goodness we put up so many wonderful foods this Summer.  Mr. Bunkycooks likes to cook, but not for months in a row that much!  Now all we need is a little beef jerky and we’ll be good to go!

One of my favorite freezer jams that I made was a Peach and Raspberry Jam, more commonly known as Peach Melba!  I have just a few jars, so it is definitely a precious commodity.  That means no sharing! 😉

If you still have fresh peaches and raspberries available, go whip some of this up before they are all gone.  Otherwise, you should definitely bookmark this recipe for next Summer! If you haven’t read my other posts on freezer jam, just so you know, this jam will be looser than a cooked jam. It does not firm up as much, but it sure tastes like a big bowl of fresh, ripe fruit slathered on your toast or biscuit!

Enjoy your weekend!


Peach Melba Freezer Jam

Makes about 5 (8-ounce) half-pints
Adapted from Ball recipes


1 1.59 ounce package Ball Simple Creations Freezer Jam Fruit Pectin
1 1/2 cups sugar
2 1/2 cups finely chopped pitted peeled peaches (about 4 medium)
1 cup crushed raspberries (about 1 6-ounce container)
1 Tablespoon lemon juice

5 8-ounce Ball Freezer Jars


Stir sugar and contents of package in a bowl into well blended.
Mix together peaches, raspberries and lemon juice. Stir for three minutes.
Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.

Jam can be stored in the refrigerator for three weeks or up to one year in the freezer.

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