Raspberry Apple Peel Jam

My husband loves fresh fruit — and I’m sure many of you do, too! 


If you’re also a fruit lover, I hope you’ll love this homemade Raspberry Apple Peel Jam.


I’m so pleased to share this recipe with you since it’s a part of one of my husband’s favorite breakfasts  (after he drinks his morning green juice)! 


We love to enjoy this jam mixed with some coconut yogurt. My personal preference is Kite Hill** unsweetened plain yogurt, but you can choose whatever kind you’d prefer. 


You can also spread this fruity jam on bread, blend it into a smoothie, add it to a dessert, or use it in any recipe that has jam as an ingredient.


This recipe makes enough jam to share with your friends and family or freeze! I hope you enjoy it.


For more tips and to see this recipe in action, watch me make this recipe on Instagram


Download the recipe card below to make this tasty jam recipe.



Raspberry Apple Peel Jam Recipe Card


Raspberry Apple Peel Jam Recipe

This recipe makes enough jam to share with your friends and family or to freeze!



  • 4 cups of frozen raspberries (slightly defrosted)
  • 1/3 cup of unsweetened applesauce
  • 1/3 cup honey or maple syrup
  • 1 apple
  • Mason jars for freezing jam (if desired)



  1. In a large skillet over medium heat, bring raspberries to a simmer.
  2. Add the unsweetened apple sauce and honey and continue to simmer for a few minutes making sure to stir regularly. 
  3. Simmer on low for 20 minutes and add the washed apple peels to the mixture.
  4. Simmer for another 30 minutes on low until you are satisfied with the thickness of the jam. Tip: Keep stirring regularly to make sure not to burn the jam!
  5. Once the jam is thick enough, remove it from heat and allow the jam to cool. Remove the apple peels. 
  6. Transfer jam to mason jars and keep in the fridge for up to 3 days OR freeze and defrost and use in the future!



**MaryRuth and MaryRuth’s® are not affiliated with any of these products; this is not an ad.




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