This strawberry peach jam is a true taste of summer. Easy to make, with less sugar than your typical jam, it's perfect on toast and so much more.
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There's a place near us that we often go to for brunch at the weekends. It has some amazing dishes, and even the pancakes the kids often have are not your average stack. They always come with a house-made compote or jam, which over fall/winter was a spiced apple compote.
This last time we went, though, they had strawberry jam which the kids loved. It got us on to talking about how I used to make jam with my mum each summer.
We would pick berries at a local farm, as well as foraging blackberries in the area, and then get on with the jam making. Typically we'd make strawberry, raspberry and blackberry jam, depending on how our stocks were of each.
There was a pretty unanimous feeling at the table that we should make jam some time soon. I was happy to oblige, as it has been a while. And what better way to use some in-season fruit?
For some reason, I felt like their strawberry jam had something else mixed in. Whether it was peach or not, I think I had peach on the brain and so later the same day, I made this strawberry peach jam.
Making a lower sugar jam
Jams are not difficult to make being primarily fruit, sugar and a dash of citrus. The one part that can be tricky is getting them to set. If you want jam to set firmer, you typically need either a relatively high amount of sugar and/or pectin, either naturally from the fruit or added.
Some regular jams have as much as equal amount of sugar to fruit, which to me is too much. They often taste more of sugar than the fruit themselves. One other option is to use chia seeds, but it does change the texture a bit, or cook longer.
I debated what to do here, and in the end decided to just have it not particularly set but lower in sugar. We all found it sweet enough and it still worked well on toast. If you want it more set, though, you could add chia or pectin to help things along.
This strawberry peach jam is a delicious taste of summer. It's a beautiful color and as sweet and fragrant a flavor as you might imagine. Easy to make, and easy on the sugar, it's a great way to enjoy those summer fruits that bit longer.
Try these other tasty strawberry recipes:
- Strawberry scones with mascarpone
- No churn roasted strawberry ice cream
- Strawberry tiramisu
- Strawberry spinach feta salad
- Strawberry rhubarb jam
- Plus get more summer recipes in the archives.
Strawberry peach jam
Ingredients
- 220 g peaches (220g is approx 1 ½ - 2 peaches) cut in chunks, weight without skin or stones
- 335 g strawberries halved/quartered - hulled weight
- 150 g sugar
- 15 ml lemon juice
Instructions
- Peel the peaches before chopping - you can do this as you prefer but I typically blanch them by placing in a bowl with boiling water for a couple minutes. Prick the skin with the tip of a knife after a couple minutes to check the skin is loosening (it won't burst open as much as a tomato but should seem to loosen). Remove from water - you can transfer to an ice bath quickly first - then peel off skin. Chop the flesh from the stone and dice.
- Remove hulls from the strawberries and and under- or over-ripe flesh then roughly dice.
- Place the chopped peaches, strawberries, sugar and lemon juice in a small-medium, wide saucepan/pot and place over a medium heat. Stir as it heats to dissolve the sugar but take care to scrape down sides so you don't end up with too much sticking and solidifying on sides. As it cooks, prepare your jar/jars - you can fully sterilize or, since this is lower sugar, small batch and I typically store in the fridge so well cleaned is typically sufficient.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes. After a few minutes once the fruit has softened, mash the fruit a little to break up more (how much is up to you, depending on if you want a smoother or chunkier end jam). The jam should become darker in color and a bit thicker. It won't likely fully set (see notes) but should take noticeably more time to fill in behind a spatula when you stir.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
Video
Notes
Nutrition
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Debbie Ritchie
Had it on pancakes this morning with fresh sliced peaches on top (we have many to eat).
I also added some rhubarb- just because I had a few stalks to use up. It was delicious!
Caroline's Cooking
Glad to hear you enjoyed, imagine it was tasty on pancakes and with the rhubarb too.
Becky
Hi Caroline,
I love this recipe! It is just the right amount of strawberry to peach with low sugar and no pectin. Gotta love it. This is so easy that I told my husband it may well become my signature jam. Can this recipe be doubled without impairing the canning process?
Becky S.
Caroline's Cooking
Great, glad to hear you enjoyed! The main thing with making a larger amount is that you will need to cook the mixture for longer - the more you have, the longer it takes to both come to a simmer and thicken up. Otherwise, though, it should all be the same as long as everything is in proportion.
Heike
This is my new favorite jam! Thank you for sharing
Caroline's Cooking
So glad to hear! We love it too.
Barbara
This is not safe canning. It needs to be water bath canned to be shelf stable.
Caroline's Cooking
Actually, as I mention in the post this is a low sugar jam and as such, has less in there to preserve it. So personally, I wouldn't generally can it in the normal way, but instead just make a smaller batch, as this is, and refrigerate to use over a short period of time. Although if you want to water bath can it, then feel free to try, but I haven't made it that way to say how successfully it will store.
Melissa Griffiths
Gorgeous! My mouth is now watering as I'm dreaming about this jam on warm biscuits....mmm!
Caroline's Cooking
Ha, I can understand 🙂 Thanks!
Emmeline
You are a genius! I love strawberry and this mix with peach will be my favorite jam! Thanks for the idea!
Caroline's Cooking
Thanks, I am sure it has been done before, but we are already in love with it, I can see it being a favorite every year.
Kelli Kerkman
Yum! I would love to spread this on toast and top with a little bit of ricotta cheese!
Caroline's Cooking
Thanks, that sounds perfect!
Jenn
That restaurant sounds awesome! I'm not sure I've ever had homemade jam when eating out before. And breakfast is my fave meal! Love the combo of peaches and strawberries - my kids would LOVE this!
Caroline's Cooking
It is a great place, gives some good inspiration too! We we're all grateful of the idea of making this for one!
Wilma
Sounds good to me. Was just wondering about this recipe and see there we go. How much pectin would you use?
Thank you!!
Caroline's Cooking
I didn't use pectin in this, as you'll see in the recipe above - it does mean it's a relatively thin jam but it's still definitely delicious!
Becca @ Amuse Your Bouche
Ahhh this sounds like SUCH an incredible combination!! I love how simple the recipe is - no weird ingredients. Must try this!!
Caroline's Cooking
Thank you, simple is so often best, especially with jam I think!
Lauren Vavala @ DeliciousLittleBites
This jam is amazing! Will be delicious on pancakes this weekend!
Caroline's Cooking
Thank you, that sounds like a perfect way to use some.
camila
this strawberry peach jam is everything that's delicious about summer!! I can't wait to make this!! We pick strawberries all the time and end up with more strawberries than we can actually eat lol so I end up making jam a lot. However, I never thought of adding peaches to my jam!! Great going, thank you so much!!
Caroline's Cooking
Thanks, I agree it's such a taste of summer. Already very popular in our house!