Strawberry Peach Jam Recipe
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This strawberry peach jam recipe is the fruity fusion you didn’t know you needed. It’s like capturing summer in a jar—sweet strawberries meet juicy peaches in a dance of flavors that’ll make your taste buds tango. Whether you’re a jam-making newbie or a seasoned pro, this recipe is your ticket to elevating your breakfast game or impressing guests with homemade gifts.
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!
Why You’ll Love This Beginner Jam Recipe
- Easy: As far as jelly recipes go, this one is super simple and perfect for beginners.
- Minimal Ingredients: Only 5 main ingredients are used.
- Perfect Gift: Jelly is the perfect gift. You can make it well in advance and dress it up with fabric, labels, or ribbon!
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!
Homemade Strawberry Jam Ingredients
Like I mentioned above, 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.
How to make Strawberry Peach Jam:
- PREP: Peel the peaches. Wash and dice both fruits into small pieces.
- BOIL: Combine prepared fruit in a large pot. Bring to a boil making sure to stir it consistently.
- SIMMER: Reduce the heat and simmer for 30 minutes.
- THICKEN: Add sugar, lemon juice, and pectin. Bring to a boil and cook until the jam reaches 220 degrees.
- PROCESS: Pour into sterile jars and seal according to the directions of your jar canner or water bath.
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 Notes:
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.
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.
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!
It’s up to you! Some folks like the texture, while others prefer a smoother jam.
It helps with setting, flavor balance, and preservation.
In the fridge, about 3 weeks. If canned properly, up to a year.
Yummy Strawberry Recipes To Try
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Strawberry Peach Jam
Ingredients
- 5 cups peaches (peeled and finely diced)
- 4 cups strawberries (finely diced)
- 2 cup sugar
- 1/2 cup lemon juice
- 6 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.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Sadly, this was a no go for me. it was so lemon-y and sour. I feel like it needed more sugar as well. it just a swing and a miss.
how do you measure cups? it would be so precise if it was in grams. do you crush the fruit and then measure in a cup ? do you pack the cup?
thanks
I made the recipe as written and it turned out delicious! I did use about 1/2 peach and 1/2 nectarines. Saved in my favorites.
Oh, the addition of nectarines sounds incredible! Thanks for sharing, Shawna!
For those canning: Delicious, but the amount of finished jam if you use the 1st variation (2.5 C peaches, 2 C strawberries etc.) only fills two 8oz jelly jars, not 5 C. I didn’t realize until after I’d bottled it up that the yield doesn’t change if you change the batch size.
Thanks for the tip, Amy. I’ll remake this recipe to ensure that the measurements are accurate.
You’re right. I got 2 8 oz. jars and part of a third. Definitely not 5 cups.
Thanks for pointing this out. I’ll look into the measurements to make sure they are in line with the recipe quantities.
1/4 c.lemon juice? Is this a typo? Seems like a lot. Thanks
Not a typo. You are welcome to adjust the amount, but it will alter the end results.
If I were to use liquid pectin would ot be the same? Im.new ay this.
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.
Hi Debi, You should be fine to double it.
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?
I have never tried homemade frozen peaches but I don’t see why it wouldn’t work.
I measured my fruit after it was chopped not whole and it turned out wonderful.
Glad to hear! It’s one of my favorite jams.
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!
@Shelly, chop your fruit, then measure. 😊