Strawberry Peach Jam Recipe

This Strawberry Peach Jam is the sweet summer mashup you didn’t know you needed. It’s bright, juicy, and ridiculously easy. No fancy canning gear required. If you’ve got some ripe fruit and a craving for something spreadable, this is your sign to stick around and make a batch that tastes like sunshine in a jar.

If you love making jellies and jams be sure to try a few of my other favorites: Apple Cinnamon Jelly, Strawberry Rhubarb Jelly, and my Pomegranate Jelly, which is a fan favorite!

small jar of red jam with a wooden knife sitting inside the container. Jar is sitting on a white napkin on a gray table top. Fresh strawberries, peaches and other jars of jam sitting off to the side

What Makes This Recipe A Winner

Small Batch Canning: Perfect for beginners who want to try canning without needing a whole pantry of supplies.
Preserving Summer Fruit: Got ripe peaches and strawberries? This is the tastiest way to make them last.
Homemade Gift Ideas: A jar of this jam with a cute label makes the ultimate thoughtful (and delicious) gift.

This Strawberry Peach Jam is the ultimate way to bottle up summer. The sweet strawberries and juicy peaches melt together into a jam that’s bursting with flavor and just the right amount of tang. It’s simple to make, beginner-friendly, and way more satisfying than anything off a grocery store shelf.

Whether you’re spreading it on warm toast, swirling it into yogurt, or gifting a jar to a friend, this jam is a small kitchen win that pays off big. Plus, no fancy tools required. Just fresh fruit, a little sugar, and a pot on the stove.

top down image sharing a pot filled with diced strawberries and peaches

Before You Start Cooking

You only need five easy ingredients to whip up this jam recipe. That makes it the perfect budget friendly sweet treat or gift. Here is what you need to get started:

Peaches: I like to buy peaches in season and freeze them for later use. Around the same time I’ll whip up a few batches of this Jam. It’s the perfect shelf stable jam.
Strawberries: Fresh berries work best, but you can substitute for frozen berries, that have been thawed, in a pinch.
Sugar: Granulated sugar, or white sugar, is the best option when making this jam.
Lemon juice: Adds a zesty kick that balances the sweetness and enhances fruit flavors.
Pectin: Pectin helps your jam set, turning it from a runny mess into a spreadable delight. It gives your jam that perfect, gel-like consistency that’s neither too thick nor too thin.

Jesseca’s Recipe Review

This Strawberry Peach Jam might be my favorite way to hang on to summer. It’s sweet, a little tart, and tastes like sunshine in a jar. I’ve made it more times than I can count, and every batch disappears faster than I expect. Especially when my teenager finds it.

Tip from Jesseca:

Use ripe but firm fruit for the best texture and flavor. Overripe fruit can make your jam watery and overly sweet. And don’t skip the lemon juice. It helps the jam set and brightens the flavor.

three cans of strawberry jelly stacked on top of each other sitting on a white napkin

Customize It

This jam is super flexible, which makes it easy to tweak based on what you have on hand or the flavor you’re craving. Here are a few fun ideas to mix things up:

Use frozen fruit: No fresh fruit? No problem. Frozen peaches and strawberries work just as well. Just thaw and drain excess liquid before using.
Swap the fruit ratio: Want more peach than strawberry (or vice versa)? Adjust the amounts to suit your taste. Just keep the total fruit around 9 cups.
Try a different berry: Sub in raspberries or blueberries for the strawberries to create a new fruity combo.
Use low-sugar pectin: For a lower-sugar version, use a low- or no-sugar pectin and adjust the sugar based on the package directions.
Add spice or herbs: A little fresh grated ginger, vanilla bean, or a few sprigs of thyme can add a subtle, unique flavor twist.

This jam is easy to make your own, so don’t be afraid to get a little creative with it!

Tips for Success

Chop fruit evenly. Finely diced fruit cooks down more evenly and gives the jam a smoother texture without needing to puree.
Use a wide, heavy-bottomed pot. It helps the jam cook faster and more evenly while reducing the risk of burning.
Stir frequently. Especially during the long boil—this keeps the fruit from sticking or scorching on the bottom.
Check the temp for doneness. Use a candy or instant-read thermometer and look for 220°F. This ensures the jam will set properly.
Skim the foam. If foam rises to the top while cooking, skim it off with a spoon for a clearer, prettier jam.
Sterilize your jars. Always start with clean, hot jars to reduce the risk of contamination and ensure a proper seal.
Let jars cool undisturbed. After the water bath, set them on a towel and don’t touch them for 12 to 24 hours to avoid breaking the seal.

Helpful Tools

Tall Pot: This will bubble up as it cooks. Keep a close eye on it as it simmers and be sure to use a tall pot (affiliate).
Candy Thermometer: Having a thermometer on hand is so helpful in making sure the jelly gets to the right temperature.
Pectin: This recipe does require the use of pectin to help thicken the jelly. I use a box of 1.75 oz pack of Sure-Jell (affiliate).

Recipe FAQs

Can I use frozen fruit instead of fresh?

Yes! Just thaw and drain any excess liquid before using. Frozen fruit works great and still gives delicious results.

Do I need to peel the peaches?

Yes, peeling is recommended for a smoother texture. You can easily blanch peaches in boiling water for 30 seconds to make peeling a breeze.

Why didn’t my jam set?

Most likely, it didn’t reach 220°F or there wasn’t enough pectin. Let it cool completely—it may continue to thicken as it rests. If not, you can reboil with extra pectin.

How long does homemade jam last?

Properly canned and sealed jam can last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.

Storage Instructions

Once your Jam is cooked and sealed, storing it properly will keep it fresh and flavorful for months.

Pantry storage (sealed jars): If you’ve processed the jars in a water bath and they’ve sealed correctly (the lids shouldn’t flex when pressed), store them in a cool, dark place like a pantry or cupboard. They’ll keep for up to 12 months.
Refrigerator storage (unsealed jars): If a jar didn’t seal properly, don’t toss it! Just let it cool and store it in the fridge. Use within 3 to 4 weeks.
Freezer-friendly option: You can also freeze the jam in freezer-safe containers, leaving about ½ inch of space at the top for expansion. Thaw in the fridge and use within 3 months for best flavor.

Always label your jars with the date so you can keep track of freshness, and enjoy a taste of summer whenever you need it!

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4.38 from 16 votes