Peach Raspberry Lime Jam

by Erin

Fresh peaches and raspberries jam out in this homemade jam with lime and hints of cinnamon. 

Peach Raspberry Lime Jam #homemadejam

Jump to recipe

While many people are already jumping on the pumpkin-flavored food items popping up, I am hanging onto every last moment of peach season. In fact, with the last few peaches I had I decided to preserve them into jam to make it last even longer.

I’ve made a vanilla peach jam before, but this time I decided to mix in some raspberries from our garden as well as some lime and a dash of cinnamon. I literally just kept wafting the jam until I got it to smell like what I thought was good. And my sniffer was on point because damn it’s good.

Peach Raspberry Lime Jam on an English Muffin

All this jam will go perfectly with all the sourdough creations I continue to pump out. I still have some sourdough English muffins and rosemary sea salt sourdough bagels I made earlier in quarantine, frozen in our chest freezer. As a household of two I baked way more than we could ever keep up with but I am not complaining about having them reserved now!

But there are many other uses for jam than just spreading on bread. I have used it in cocktails before, homemade salad dressings, add to yogurt, bake it with brie, glaze meat, and the list goes on. What creative uses have you found for jam?

Peach Raspberry Lime Jam #peach #raspberry #lime
Six years ago: Baked Chicken Fajitas

Seven years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Nine years ago: Petri Dish Cookies

Peach Raspberry Lime Jam #homemadejam


Yield: Eight 8 oz jars
Nutrition facts: 200 calories 20 grams fat


  • 8 (8 oz.) canning jars, with two-piece lids
  • 5 cups sugar, leveled
  • 2 cups finely chopped fresh peaches
  • 2 cups fresh raspberries
  • 1 (1.75 oz.) box fruit pectin
  • 1/2 tsp unsalted butter (optional)
  • Zest and juice from 1 lime
  • 1/8 tsp ground cinnamon


  1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
  2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
  3. Place exact amount of sugar in a large bowl and set aside.
  4. Place peaches and raspberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the lime zest and juice and cinnamon, and skim off any foam.
  5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
  6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Homemade Vanilla Peach Jam.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You may also like


Rebecca September 2, 2020 - 10:06 pm

I’ve made Fresh Raspberry Peach jam for years with raspberries grown in our garden and hand picked peaches but never thought to add Lime, can’t wait to try this recipe this year.

Erin September 3, 2020 - 10:06 am

The raspberries I used were also from my garden! I didn’t pick the peaches though, not many places had U-pick peaches this year.

Amy (Savory Moments) September 2, 2020 - 3:47 pm

I love this flavor combination – a perfect way to preserve the flavors of summer.

Rebekah Hills September 1, 2020 - 1:08 pm

Ohhh Erin this jam sounds AMAZING! What a perfect combination of flavors!

Erin September 1, 2020 - 4:02 pm

Thank you so much! I was very happy with how it turned out.

Susan August 25, 2020 - 2:14 pm

What a wonderful flavor combination! Wish I could deal with all the sugar.

Erin August 26, 2020 - 8:24 am

I know you love oats so maybe try those flavors in there!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More