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Jar of Strawberry & Peach Jam with teaspoon & fruits in background.
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5 from 7 votes

Strawberry & Peach Jam

Strawberry & Peach Jam make perfect bed fellows for this luscious summery preserve!
Course Snack, teatime
Cuisine British
Keyword no pectin, Peach, strawberry
Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings 1 Litre
Author Camilla Hawkins


  • 500 g about 4 peaches
  • 700 g strawberries
  • 7 tsp lemon juice + rind of half an unwaxed lemon
  • 900 g granulated sugar


  • 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).


Before you start:
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.