Peach Blackberry/Raspberry Vanilla Jam
Jam-making is always better with company. So grab a friend, a family member, or that special someone — because cooking together is half the fun (and twice as sweet when you get to share the finished jars!).
This Peach Blackberry/Raspberry Vanilla Jam is a fruity, velvety blend with just a hint of vanilla magic.
Whether you’re using raspberries or blackberries, fresh or frozen, this recipe makes enough to stock your pantry — and enough to share, too.
Ingredients (per batch)
- 7 cups peaches, peeled & chopped
- 2 packages fresh or frozen blackberries or raspberries (12 oz each)
- 5 cups sugar
- 2 large packages raspberry Jell-O or blackberry Jell-O
- 3–5 vanilla beans, split
- 3 tablespoons pure vanilla extract (my favorite for this recipe is Ecuadorian beans in white rum)
A little note about the Jell-O: Yes, there’s Jell-O in this recipe. 😉 It’s not something you’ll find in many of our recipes, but this is an old family recipe — and some recipes just shouldn’t be messed with. It’s that good! ❤️
Instructions
- In a large pot, combine peaches, berries, sugar, and vanilla beans.
- Bring to a rolling boil and cook for 20 minutes, stirring often.
- Remove from heat, stir in the vanilla extract, then add the Jell-O. Stir for 2–3 minutes until well dissolved.
- Pour into sterilized jars and seal with lids.
- Water bath: While this family recipe was traditionally preserved using the inversion method, current home-canning guidelines recommend water-bath processing for safer long-term shelf storage. Follow a canning recipe and adjust the processing time for your elevation.
Yield
Each batch makes about 7 pints.
✨ Jam Tip: Use raspberries for a tart, ruby-red jam or blackberries for a deeper, earthy sweetness. Either way, the vanilla ties it all together.
Serving Ideas
- Slathered inside a grilled cheese sandwich on sourdough with Swiss cheese, bacon, and fresh jalapeños
- On a charcuterie board with sharp cheddar, brie, or prosciutto
- Warmed and drizzled over pancakes or waffles
- As a glaze for pork chops or chicken
- Swirled into Greek yogurt or oatmeal
- Layered in a parfait or trifle
- Served with scones, croissants, or biscuits at brunch
- And the BEST PB&Js ever!
Yield:
- Each batch makes 7 pints
-
1 bushel of peaches from the farmers market = about 63 pints (9 batches)**I make this every other year using a bushel of peaches. 63 pints is 2 years' worth for the Fultons :).**
✨Jam Tip: Use raspberries for a tart, ruby-red jam or blackberries for a deeper, earthy sweetness. Either way, the vanilla ties it all together.
Serving Ideas:
-
Slathered inside a grilled cheese sandwich on sourdough with Swiss cheese, bacon, and fresh jalapeños
-
On charcuterie boards with sharp cheddar, brie, or prosciutto
-
Warmed and drizzled over pancakes or waffles
-
As a glaze for pork chops or chicken
-
Spoonfuls swirled into Greek yogurt or oatmeal
-
Layered in a parfait or trifle dessert
-
Served with scones, croissants, or biscuits at brunch
-
And the BEST PB&Js ever!
This is my jam and my mom 😊 💕
Comments
Special labels for a special jam. I love that idea!
Thanks, Diane.💕
A wonderful picture of you and your mom, Jill – full of laughter and love. It would make a nice label for your jam!! Every time you used it you would remember her & your jamming together! ❤️