Strawberry Peach Jam
Capture the essence of summer with this luscious Strawberry Peach Jam, a delightful blend of sweet, juicy strawberries and sun-ripened peaches. With just four simple ingredients—fresh fruit, granulated sugar, and a splash of bright lemon juice—this homemade jam comes together in just under an hour, filling your kitchen with the irresistible aroma of slow-simmered fruit. Perfectly balanced between chunky and spreadable, this versatile preserve is easy to make and packed with natural flavors, making it a must-have addition to your breakfast table or dessert recipes. Whether slathered on warm toast, dolloped onto scones, or swirled into yogurt, this small-batch jam is the perfect way to savor the taste of summer all year long.
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Ingredients
- 500 grams strawberries
- 500 grams peaches
- 700 grams granulated sugar
- 2 tablespoons lemon juice
Directions
Step 1
Rinse the strawberries and peaches under cold water. Hull the strawberries and chop them into quarters. For the peaches, peel them (you can blanch them in boiling water for 30 seconds to make peeling easier), remove the pits, and dice them into small pieces.
Step 2
In a large, heavy-bottomed pot, combine the chopped strawberries and diced peaches. Use a potato masher to gently crush the fruits to release their juices, leaving some chunks for texture.
Step 3
Add the granulated sugar and lemon juice to the pot. Stir well to combine and let the mixture sit for 10 minutes to allow the sugar to dissolve slightly and draw out the fruit juices.
Step 4
Place the pot on the stove over medium heat. Bring the mixture to a boil, stirring frequently to prevent sticking. As it boils, skim off any foam that forms on the surface with a spoon.
Step 5
Once the mixture is boiling, reduce the heat to medium-low and let it simmer. Continue stirring regularly to prevent burning. You’ll notice the mixture thickening after about 25–30 minutes.
Step 6
To test if the jam is ready, place a small spoonful on a cold plate (you can chill the plate in the freezer beforehand). Let it cool for a few seconds, then drag your finger through the jam. If it holds its shape and doesn’t immediately flow back together, it’s ready. If not, continue cooking and test again in a few minutes.
Step 7
Once the jam has reached the desired consistency, remove it from the heat. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and seal with lids.
Step 8
Allow the jars to cool to room temperature before storing them in the refrigerator for up to 3 weeks or processing them in a water bath canner for longer shelf life.
Nutrition Facts
| Serving size | (1730g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3044.9 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50.3mg | 0% |
| Total Carbohydrate 786.9g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 770.8g | |
| Protein 6.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 91.8mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 1425.9mg | 0% |
Source of Calories