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.

24 Responses to “Peach Melba Jam”

  1. 1

    Monet — October 15, 2010 @ 12:52 pm

    I’m sorry to hear about your ankle surgery…but I know that you will handle the surgery with grace and strength! Having delicious jams like this will certainly help in your recovery. Thank you for sharing this with me…I want to make a loaf of bread to go along with the delicious peachy spread!

  2. 2

    Kristina @ spabettie — October 15, 2010 @ 2:33 pm

    oh, no… sorry about the ankle… great to be able to plan ahead… I broke my ankle once, and YEAH, not planned 😀 it was terribly frustrating!

    this jam looks like it will help keep you calm and happy 😀

  3. 3

    Denise@There's a Newf in My Soup! — October 15, 2010 @ 2:35 pm

    I really do need to make more jam! Tried one recipe this summer and really enjoyed it on an English Muffin in the morning. This one sounds lovely and I really appreciated your post on how to make easy freezer jams!

  4. 4

    Jennifurla — October 15, 2010 @ 4:23 pm

    Just beautiful, I couldn’t pass a jar of this up

  5. 5

    redkathy — October 15, 2010 @ 7:43 pm

    Love the Peach Melba, it looks absolutely wonderful! I feel you on that ankle. Sit still is poison for me. I did 3+ months in a wheel chair, it was sheer craziness! Of course I had more broken bones than my ankle so don’t worry. Good luck with the surgery. Hopefully recoop time will be PDQ, it happens, they originally told me 1 year!

  6. 6

    Christine @ Fresh Local and Best — October 15, 2010 @ 10:33 pm

    I wish you well through your ankle surgery. I don’t do well with sitting still for long periods of time either. But I am sure you will be in a good situation to recover with all of the preparatory work that you have done to make food for the next few months. This each melba jam looks exceptional.

  7. 7

    Lazaro — October 15, 2010 @ 10:52 pm

    All the best with your impending surgery. May you have a swift and complete recovery.

    In my soup, I did not use cream. By garnishing with a touch of gorgonzola it melts into and enriches the soup. Love using my garnishes.

    Have a blessed weekend…

  8. 8

    Cristina, from Buenos Aires to Paris — October 16, 2010 @ 2:48 am

    First, Bunky please !!! Stop talking about being 50, because you remind me that I’m not so far away from that !!!
    Second, being 50 rocks !!!! Third, we are the most irresistible bloggers “of a certain age” ha ha! Don’t you think?
    Take care…Good luck with your surgery…and of course, I LOVED the jam!

  9. 9

    marla {family fresh cooking} — October 16, 2010 @ 7:44 am

    This freezer jam looks great! I cannot believe your surgery is so soon. Looks like you will have many goodies to enjoy during the down time! xo

  10. 10

    Drick — October 17, 2010 @ 9:50 am

    peaches and raspberries, wonderful – yep, bummer on the lay-up after surgery, know all will go well, esp doing your ‘sit still’ with these tasty summer offerings…

  11. 11

    Belinda @zomppa — October 17, 2010 @ 10:29 am

    I hope your surgery and recovery goes quick. With this and beef jerky, you ARE good to go!

  12. 12

    Julie M. — October 17, 2010 @ 10:56 am

    Your jam looks perfect! Good luck with the surgery. I’ll be praying for a quick recovery for you! The good thing about having to sit still is that goes hand in hand with blogging and tweeting! Hopefully you’ll let us all keep you company and cheer you up a bit while you’re on the up and up.

  13. 13

    Kim — October 17, 2010 @ 9:47 pm

    Gwen, I love your jams! In fact, YOU’RE the inspiration for the peach jams we’re storing at the RGB. :O) So sorry about your ankle, but we’re all here for ya. Maybe we should send you a box of California wine to help speed up recovery???


  14. 14

    Kristen — October 17, 2010 @ 10:34 pm

    Ankle surgery does not sound fun. I hope your recovery is well. Maybe this is a great time to learn how to take it easy and let others help you out for once. I know that’s easier said than done, right?
    This jam looks fantastic!

  15. 15

    denise @ quickies on the dinner table — October 17, 2010 @ 11:34 pm

    I love it when you make jam! I’ve made peach and strawberry jam and I think raspberries would go even better with peaches! Beautiful! I can imagine the incredible aroma when you open a jar…..

  16. 16

    Sommer @ A Spicy Perspective — October 18, 2010 @ 12:29 am

    Surgery sucks, so sorry your having to deal with it! The jam looks awesome! Are you SURE you can’t spare a few jars???

  17. 17

    Lisa { AuthenticSuburbanGourmet } — October 18, 2010 @ 1:35 am

    Sorry to hear that you have to have surgery. Bummer dude indeed! Your jam looks amazing. I just got into canning this year and I am a bit obsessed. Just made peach and rhubarb jam during the week. I am going to check out the peaches and raspberries this week and perhaps whip up a batch of your Peach Melba Jam.

  18. 18

    Jamie — October 18, 2010 @ 9:30 am

    Oh that is terrible news, but you can always find the silver lining – just think, you will get to be pampered! Your jams are just beautiful and I’ll bet they taste so delicious.

  19. 19

    The Mom Chef — October 18, 2010 @ 4:43 pm

    This makes me sob. I went back to the produce stand that had South Carolina mountain peaches and they were all gone. Oh, I wish I had some, especially now that I see your jam. It looks heavenly!

    • bunkycooks replied: — October 18th, 2010 @ 6:36 pm

      I am so sorry you missed the peach season. :( I hope that you bookmark this recipe for next Summer. It is a winner!

  20. 20

    Conor @ HoldtheBeef — October 20, 2010 @ 9:10 am

    I think if anyone I can think of is prepared for surgery recovery, it’s you! If anything it will be a good excuse for you to enjoy the fruits of your labour and take a break from making more :)

    All the best with the surgery, am sure it will all be worth the pain.

  21. 21

    Devaki @ weavethousandflavors — October 20, 2010 @ 6:01 pm

    Dear Gwen – Wishing you a swift recovery – take care of yourself! Loving your freezer jams. yummm!!!!

    Ciao, Devaki @ weavethousandflavors

  22. 22

    Magic of Spice — October 20, 2010 @ 6:05 pm

    The jam sounds wonderful…Well at least Mr. Bunkycooks…cooks :) Good luck with your surgery and recovery…

  23. 23

    Chef Dennis — July 7, 2012 @ 8:56 pm


    so sorry to hear about your ankle surgery, what a bummer. and trust me the older you get the faster the days go by….sigh

    I’m loving that freezer jam, I do have to give it a try, thanks for another great recipe!

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