Strawberry & Peach Jam is summer in a jar! Spread on scones of use to fill a Victoria Sponge with clotted cream for the ultimate summer treat! You’ll love this no-added pectin recipe!
How this Strawberry & Peach Jam came about!
As a passionate jam maker, I love the summer months as they offer up so much glorious fruit.
I’m usually lucky to find cheap gluts of fruit or they to find me via family and friends.
The other night I came across some reduced strawberries and I immediately thought of jam but as I already have my One Punnet Strawberry Jam I knew I needed to come up with something different.
When I got home I saw the peaches in my fruit bowl and thought “Bingo, Strawberry & Peach Jam”.
There seems to be an abundance of peaches this year, I’ve been buying punnets for as little as 49p in my local supermarket. Strawberries seem to be a bit hit-and-miss in supply at the moment though.
After seeing 3 crates of reduced strawberries earlier in the week I went out yesterday to buy some more and the 2 supermarkets I went to had either had very few delivered and sold out or hadn’t had any for a couple of days.
So to shoot this jam I had no alternative but to buy a fruit medley which had about 6 strawberries in it.
It’s ironic when you spend more money on the props for a photo than the actual ingredients:-)
Anyway, back to the jam-making. I bought 4 punnets of strawberries and had to throw away about half of them as it’s important to use perfect fruit.
Can you use over-ripe Fruit to make Jam?
Ideally, you want to make jam from just ripe fruit and certainly, no over-ripe fruit, or the pectin levels will be at their lowest and the flavour will suffer. If you wouldn’t eat it then don’t jam it!
Why is there no added Pectin in this recipe?
Strawberries and peaches are low in pectin so I use lemon juice and the rind of half a lemon to make up for this. They aid the gelling process so no additional pectin or jam sugar is needed.
How do you store Strawberry & Peach Jam and how long will it keep?
Store this jam in a cool dark place and it’s at its optimum colour and quality in the first year. It will however keep for years.
Once open, keep it in the fridge where it will last for anything up to a year or more. Just be sure to use a clean spoon to serve it each time.
How good is Strawberry & Peach Jam?
I have to say that I have never had Strawberry & Peach Jam before but these 2 fruits make perfect bedfellows for a delicious summery jam.
On one of the hottest days of the year we were enjoying tasting my jam on scones yesterday and everyone here loved it.
So if you have a couple of punnets of strawberries and a punnet of peaches going spare you know what to make with them now.
This jam would also be great in my Victoria Sponge with clotted cream for a special summery afternoon tea!
More Summer Jam Recipes
Here are some more summer jam recipes for you to try:
- Easy Nectarine Jam (no peeling or pectin) prize-winning recipe – Fab Food 4 All
- Quick & Easy Apricot Jam – Fab Food 4 All
- Strawberry & Gin Jam – Fab Food 4 All
- One Punnet Strawberry Jam (1st Prize Winning) – Fab Food 4 All
- Watermelon Jam – 2 ways – Fab Food 4 All
- Blueberry & Lime Jam – Fab Food 4 All
- Rhubarb & Strawberry Jam – Fab Food 4 All
- Peach & Apricot Jam (1st Prize Winning) – Fab Food 4 All
- Cherry Jam – Fab Food 4 All
- Tutti Frutti Jam – Fab Food 4 All
- Gooseberry Jam with Juniper & Citrus – Family Friends Food
- Blackcurrant Jam – Farmersgirl Kitchen
I’m sure you’ll love this Peach & Strawberry Jam as much as we do!
Pin my Strawberry & Peach Jam for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Strawberry & Peach Jam
Ingredients
- 500 g about 4 peaches
- 700 g strawberries
- 7 tsp lemon juice + rind of half an unwaxed lemon
- 900 g granulated sugar
Instructions
- Wash and dry the strawberries, then hull and cut in half.
- Wash and dry the peaches, stone and quarter then slice each quarter into about 4 and chop the other way into small pieces.
- Place the fruit into a preserving pan (or similar) along with the sugar, lemon juice and lemon rind.
- Heat the pan gently and stir the contents of the pan until all the sugar crystals have dissolved (do not simmer).
- Then bring the pan to a rolling boil and time for 14 minutes stirring constantly.
- Test a few drops on a chilled saucer and put in fridge for a minute.
- Push you finger through the jam and if it crinkles and is jel like you have reached setting point.
- If not bring to the boil again and time for another 2 minutes repeating the process until setting point is reached. (Mine took 16 minutes but will depend on ripeness of your fruit).
- Remove the half lemon rind and pot the jam up into hot jars and place the lids on immediately. (A ladle and jam funnel are useful here).
- Allow jars to cool.
- Store in a cool dark place and once opened keep in the fridge and consume within 3 months.
- Makes about 1 ltr (2 large & 1 small jar).
Notes
Put 2 – 3 saucers in the freezer.
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Eleanor
Could you use less sugar?
Camilla
Hi Eleanor the fruit to sugar ratio is usually 1:1 so I’ve already shaved off the sugar in this recipe. I haven’t made it with less sugar so couldn’t vouch for how that would turn out. You’d just have to experiment.
Molly
Can you keep the finished product in the freezer?
Camilla
I have never frozen jam. Can’t see what the advantage would be as this is shelf stable.
Kassie
How do you prep the lemon rind? grating or pulping?
Camilla
Hi Kassie, sorry if my instruction was not clear to you. It is simply the half of a lemon after you have squeeze out the juice, I have also added in step 9 to remove it before potting up to make things clearer.
Kassie
Fantastic thanks!
Camilla
A pleasure:-)
Chloe Edges
I love peaches but I’ve never had them in jam. I’ll give this a go in the summer!
Camilla
Peaches make lovely jam, I do hope you give this a go!
Choclette
Ooh strawberry and peach. I bet that’s divine. It’s funny how blasé you get about summer fruit in the summer and how very appealing they seem at this time of year. It’s such a gorgeous colour too. I would live a slice of bread and butter with a good dollop of your jam on top.
Camilla
Thanks Choclette, it really is a dream of a jam:-)
Cassandra Roberts
Hi
Quick question, i am new to making jams but most places say you need to process the jam in a boiling water bath. Do you have to do this with your recipes? If so do you have a recommended time for said processing?
Camilla
No, we don’t water bath jams in Europe so the recipes are as stated:-)
Sisley White
I learned to make jam following your recipes and I can’t wait to make this one!
Camilla
Fabulous Sisley, that’s so lovely to hear:-) I’m sure you’ll love this!
Mayuri Patel
I love making jam at home and the strawberry and peach combination sounds really good. I didn’t know that over ripe fruits shouldn’t be used for jams. Good tip. Till make some jam at home, I”ll have to satisfy my taste buds by drooling over your clicks.
Camilla
Thanks Mayuri, it is a delicious combination:-)
Donna
This sounds so wonderfully summery! I absolutely love making jam, but never seem to have the time.
Camilla
Thanks Donna, you really should get back into it:-)
Chef Mireille
I love making jam with unique fruit combinations and I wish I would have been invited to your breakfast with the jam on scones. I can just imagine it! You are making me hungry just thinking of it!
Camilla
Thank you Mirelle, maybe next time:-)
Melissa
I really want to make this!! Just wondering if the weights are pre/post preparing fruit?
Camilla
The weight is as stated and then you prep the fruit:-) Do let me know how you get on. xx
Donna
Is a water bath not required for this jam?
Camilla
Hi Donna, I don’t know anything about water baths but no this is how we make jam in the UK and my mother who is Danish made it this way so I imagine in Europe too:-)
Lucrettia estep
I do not no what 500g or 700 g or 900g means in measurements in US. PLEASE HELP!
Camilla
If you type it into Google it will do the work for you.
Tee Simpson
Sounds delicious. Cant beat a homemade jam
Camilla
Thanks, it really is delicious:-)
Lesley
Yum, I was wondering of apricots and strawberries would work in jam, but then husband decided he wanted apricot crumble, so they got used in that instead
Camilla
I don’t think I’d try this with apricots but let me know if you try that!
Charlene Flash
Gorgeous, I love making preserves, jams and chutneys this time of the year too 🙂 x
Camilla
Thanks Charlene, it has to be done doesn’t it:-)
Karen Burns-Booth
Sounds like a lovely combination! Thanks for adding my recipe too!
Camilla
Thanks Karen-)
Kate - gluten free alchemist
Love the combination of peach and strawberry. It sounds deliciously summery! xx
Camilla
Thank you Kate, going down well here:)
Nayna Kanabar
I love the strawberry and peach combination,I have not had that before. The jam looks delicious
Camilla
Thanks Nayna, works so well:-)
Janice
What a great combination of summer fruits. Your jam recipe looks easy to follow and is a lovely bright colour, perfect on scones.
Camilla
Thanks Janice, we’re loving it on scones here:-)