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raspberry peach and elderflower jam

Raspberry peach and elderflower jam

Karon Grieve
A floral peach melba jam perfect for scones, toast, in cakes and as a dessert topping too
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course preserves
Cuisine British
Servings 4 jars
Calories 145 kcal


  • 1 kg fresh raspberries
  • 1 peach peeled and chopped
  • 1 kg jam sugar
  • juice of 1 lemon
  • 4 elderflowers heads of elderflowers, flowers picked off and stems discarded (if you don't have elderflowers use 2 tbsp elderflower cordial or elderflower liqueur instead)


  • Place the raspberries, chopped peaches, jm sugar and lemon juice in a preserving pan and cover with a tea towel and leave overnight to mascerate (this is optional)
  • Gently bring the pan to the boil and add the elderflowers and stir well
  • Boil for approximately 15 minutes till it reaches setting point at 105C
  • Carefully ladle into sterilised jars and seal


perfect for scones, cakes and desserts this jam is like an English summer garden in a jar


Calories: 145kcalCarbohydrates: 33gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 3mgPotassium: 449mgFiber: 17gSugar: 14gVitamin A: 205IUVitamin C: 68mgCalcium: 65mgIron: 2mg
Keyword elderflower, jam, peach, raspberry
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