Best 3 Strawberry Peach Jam Recipes

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Indulge in a symphony of flavors with our delectable Strawberry Peach Jam, a culinary masterpiece that captures the essence of summer's bounty. This luscious spread combines the vibrant sweetness of sun-ripened strawberries with the juicy allure of peaches, creating a tantalizing harmony that will tantalize your taste buds. Whether you prefer a classic preparation or a unique twist, our collection of recipes offers something for every palate. From the traditional Whole Fruit Jam that bursts with fruitiness to the innovative freezer jam that requires no cooking, these recipes provide endless opportunities to savor the vibrant flavors of summer's harvest. Embark on a culinary journey as we explore the delightful world of Strawberry Peach Jam, a taste sensation that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY PEACH JAM



Strawberry Peach Jam image

You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. -Gwen Frankhouser, El Cajon, California.

Provided by Taste of Home

Time 25m

Yield about 5 cups.

Number Of Ingredients 4

2 cups sliced fresh strawberries
1-1/4 cups finely chopped peeled peaches
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY & PEACH JAM



Strawberry & Peach Jam image

This jam recipe is very easy to make and delicious! The strawberry and peach are a perfect combination. I use pectin because it cuts down the cooking time and sugar significantly. You can cut this recipe in half for a smaller batch. This recipe makes approx. 12 8oz. jars. Enjoy!

Provided by Lisa Clarice

Categories     Strawberry

Time 45m

Yield 12 8 oz. jars

Number Of Ingredients 5

5 cups peaches (equals 12 large peaches, mashed)
3 1/2 cups strawberries (equals 3 pints, mashed)
2 cups sugar
1/2 cup lemon juice (1 Tablespoon per cup of fruit)
5 -6 teaspoons dry pectin (reviewers have added more pectin for a thicker jam)

Steps:

  • Wash and mash strawberries.
  • Slice, pit, and dice peaches. Next, mash peaches.
  • Place fruit in large pan on medium heat.
  • Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
  • In separate bowl, combine sugar and pectin and stir together.
  • Add sugar/pectin mixture into fruit and stir. Add lemon juice.
  • Boil (high boil) for 5 minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

STRAWBERRY PEACH JAM



Strawberry Peach Jam image

This is a recipe that I found in a library book and plan to try soon. From "Perfect Preserves" by M. Dalton King.

Provided by JenSmith

Categories     Strawberry

Time 1h30m

Yield 6 half-pints

Number Of Ingredients 6

2 quarts fresh strawberries, just ripe
4 cups fresh peaches (about 1 pound)
1 lemon, juice of
3 cups granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon cinnamon (or use 1 stick and discard after)

Steps:

  • Wash and hull the strawberries, then cut each in quarters.
  • Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
  • When peaches are cool enough to handle, remove the skin.
  • Cut peaches in half and remove pit, then slice the fruit.
  • Place the strawberries and peaches into a large pot.
  • Stir in the lemon juice.
  • Heat the fruit over medium heat until it begins to soften (about 10 minutes).
  • Mash the softened fruit and add the sugars. (if using cinn stick, add now).
  • Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
  • Watch your jam carefully to prevent scorching, stirring often.
  • If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
  • Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
  • Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
  • When the jam is ready, stir in the cinnamon and remove the pot from the heat.
  • Let sit for 5 minutes, then skim off all the foam.
  • Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
  • Wipe the rims clean, place lids and adjust the rings fingertip tight.
  • Process in a hot water bath for 5 minutes.
  • Cool completely, check seals and label.
  • Store in a cool, dry, dark place for up to 1 year.

Nutrition Facts : Calories 630.1, Fat 0.8, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 161.2, Fiber 5.5, Sugar 153.6, Protein 2.3

Tips:

  • Use ripe, fresh strawberries and peaches: This will ensure the best flavor and texture for your jam.
  • Macerate the fruit before cooking: This will help to break down the fruit and release its juices, resulting in a thicker, more flavorful jam.
  • Use a large pot: The jam will bubble and expand as it cooks, so it's important to use a large pot to prevent it from boiling over.
  • Stir the jam frequently: This will help to prevent the jam from sticking to the bottom of the pot and burning.
  • Test the jam for doneness before canning: The jam is done when it reaches a temperature of 220°F (105°C) or when it has thickened and coats the back of a spoon.
  • Can the jam properly: This will help to ensure that the jam is safe to store and will last for a long time.

Conclusion:

Strawberry peach jam is a delicious and versatile condiment that can be enjoyed on toast, biscuits, pancakes, or waffles. It can also be used as a filling for pies, tarts, and other desserts. With a little time and effort, you can easily make your own strawberry peach jam at home. So next time you have a surplus of fresh strawberries and peaches, give this recipe a try!

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