Peach Melba jam

Peach Melba jam

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(4 ratings)

Prep: 30 mins Cook: 15 mins - 20 mins plus overnight soaking and cooling


Makes 3-4 jars
Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal43
  • fat0g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein0g
  • salt0g


  • 500g raspberries
  • 500g peach, halved and stoned, then diced into similar sizes to the raspberries



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 800g jam sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • fingertip-sized knob of butter (optional)



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.

  2. The next morning, give everything a good stir and set aside again until you’re ready to start cooking. Put a small saucer in the freezer.

  3. Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan – the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.

  4. Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger – if it wrinkles a little, it has reached setting point. If it’s still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.

  5. Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.

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Comments, questions and tips

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29th Jun, 2016
I use nectarines, as I prefer them to peaches. Soft but spreadable, and absolutely delicious.
19th Aug, 2013
This jam looks, smells and tastes fabulous.....but it is very runny!! I also cooked it for far longer than the the 5 minutes stated in the recipe....but it is still very soft and fluid in the jar. Peach melba coulis it is then......!!!
13th Aug, 2013
This is really easy and delicious. As the previous comment said though, it was very soft set despite me cooking for about 15 minutes rather than the 5 suggested. Serve with a spoon rather than a knife is the answer I think! I never bother with jam sugar - always just use ordinary.
7th Aug, 2013
The jam was really easy to make and is utterly delicious. However, in spite of following the recipe exactly and apparently achieving a good set the end result is jam that is not set as much as I would have liked. We've now renamed it a coulis and use it on ice-cream and with fresh peaches, raspberries and melon to make a delicious fruit salad. I have been making jam successfully for more than 40 years. This is the first year I've used jam sugar and both types I made came out too runny. I will definitely make this jam again, but will use ordinary sugar in future.
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