This homemade Strawberry Peach Jam is the perfect way to enjoy fresh fruit! Easy to make and perfect on a slice of buttered toast!
I adore homemade jams and jellies. Making your own may seem intimidating, but you will be pleasantly surprised to learn that it is relatively simple!
All you need is a little patience and your favorite fruit!
This strawberry peach jam recipe was created as a way for me to use up an over abundance of produce we had on hand. Boy, oh boy, am I glad we gave it a try.
These two flavors were made for each other. There is nothing quite like slathering a warm slice of buttery toast with a spoon full of this jam!
What is the difference between jam and jelly?
Jelly, jam, and preserves are all made in a very similar way. Fruit is mixed with sugar and pectin and cooked to 220 degrees. But what is the difference between the three?
- Jelly is made primarily with fruit juice. This leaves you with a smooth product free of fruit pieces. It also tends to be a little more solid than its cousin.
- Jam, while also made with juice, keeps little pieces of the actual fruit in the finished product. It is slightly less solid but just as tasty!
Can you use frozen fruit in jam recipes?
Yes. Here are a few tips to follow if you plan on using frozen fruit to make your jam:
- Thaw the fruit completely.
- Do not drain the excess liquid.
- Use unsweetened fruit.
How to make homemade jam:
- Combine prepared fruit in a large pot. Bring to a boil making sure to stir it consistently.
- Reduce the heat and simmer for 30 minutes.
- Add sugar, lemon juice, and pectin. Bring to a boil and cook until the jam reaches 220 degrees.
- Pour into sterile jars and seal according to the directions of your jar canner or water bath.
What temperature do I cook my jam to make sure it sets?
We have had success cooking are jellies and jams to 220 degrees f. It gives us a solid, and still spreadable, jelly. Be sure to invest in a quality candy thermometer to keep track of your jellies cooking temperature.
How to test to make sure your jam has set:
We like to use the freezer method. Before I start cooking my jelly I set a small plate in my freezer. When the jelly has reached temperature I place a small spoonful directly on the plate. After a few seconds I rotate the plate and see if the jelly is beginning to set. If so, you are good to can the jelly!
Like this recipe? You will love my:
- Apple Cinnamon Jelly
- Strawberry Rhubarb Jelly
- Pomegranate Jelly
How to make Strawberry Peach Jam:
Strawberry Peach Jam
This homemade Strawberry Peach Jam is the perfect way to enjoy fresh fruit! Easy to make and perfect on a slice of buttered toast!
Ingredients
- 2 1/2 cups peaches, peeled and finely diced
- 2 cups strawberries, finely diced
- 1 cup sugar
- 1/4 cup lemon juice
- 3 tablespoons dry pectin
- warm sterilized jars
Instructions
- Combine both fruits in a large pot. Heat to a boil over medium heat stirring consistently.
- Reduce the heat and boil for 30 minutes, making sure to stir occasionally to keep the fruit from burning.
- Stir in the sugar, lemon juice, and pectin. Bring to a boil and heat 5 minutes. or until the jam reaches a temperature of 220 degrees.
- Remove from the heat and fill your jars leaving only 1/4 inch from the rim. Add lids and heat in a water bath for 10 minutes or until sealed.
Tamera
Thursday 21st of May 2020
If I were to use liquid pectin would ot be the same? Im.new ay this.
Debi
Saturday 7th of July 2018
Hi I just made this delicious jam. I was wondering if it would be ok to double the recipe? It made 4 - 1/2 pts but I would love to make more while in season.
Jesseca
Saturday 7th of July 2018
Hi Debi, You should be fine to double it.
Tiffany
Tuesday 25th of July 2017
Would this work with peaches that I sliced & froze last summer? The local strawberry patch has the best variety of strawberries ready now & the local peach farm won't be ready for another month. If I thawed the peaches, do you think it would work, or be too runny?
Jesseca
Tuesday 15th of August 2017
I have never tried homemade frozen peaches but I don't see why it wouldn't work.
Alicia
Friday 22nd of July 2016
I measured my fruit after it was chopped not whole and it turned out wonderful.
Jesseca
Sunday 24th of July 2016
Glad to hear! It's one of my favorite jams.
Shelly
Friday 15th of July 2016
Hi - I have been having a heck of a time getting the amount of pectin right when I've been making jams. I think I am measuring the amount of WHOLE fruit rather than the CHOPPED amount. Am I suppose to have 2 cups of strawberries once they are chopped, or measure out 2 cups of whole berries, them chop them up?
I have made some great sauce, but not great jam!!
Thanks!