Strawberry and Peach Jam
Capture the essence of summer with this luscious strawberry and peach jam, a delightful fusion of two of the season's sweetest fruits. Made with ripe peaches, fresh strawberries, and a touch of lemon juice to balance the sweetness, this homemade jam is as vibrant in flavor as it is in color. The recipe uses simple, pantry-friendly ingredients and easy-to-follow techniques, including blanching peaches for effortless peeling and simmering the fruit mixture to perfection. Whether spread on warm toast, swirled into yogurt, or spooned over pancakes, this small-batch jam is a versatile treat that embraces homemade charm. With tips for creating a shelf-stable version or simply refrigerating for immediate enjoyment, this strawberry and peach jam is a must-try for both beginners and seasoned home canners.
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Recipe Information
Ingredients
- 500 grams fresh strawberries
- 500 grams ripe peaches
- 800 grams granulated sugar
- 2 tablespoons lemon juice
- 0.25 cups water
Instructions
Wash the strawberries and peaches thoroughly. Pat them dry with a clean kitchen towel.
Hull the strawberries (remove the green tops) and slice them in half. Set aside.
Peel the peaches by blanching: bring a pot of water to a boil, score a small X on the bottom of each peach, and submerge them in the boiling water for 30 seconds. Transfer the peaches to an ice water bath to loosen the skins. Peel off the skins and dice the peaches into small chunks.
In a large, heavy-bottomed saucepan, combine the strawberries, peaches, granulated sugar, lemon juice, and water. Stir to coat everything evenly.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent it from sticking to the bottom.
Once boiling, reduce the heat to medium and let the mixture simmer for about 25-30 minutes. Stir occasionally, mashing the fruits gently with the back of a spoon or a potato masher to achieve your desired consistency.
Check for doneness by using the plate test: place a small dollop of jam on a chilled plate and run your finger through it. If the jam holds its shape and doesn't immediately run back together, it's ready.
Remove the saucepan from heat and let the jam rest for 5 minutes. Skim off any foam that has formed on the surface using a spoon.
Carefully ladle the warm jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly with lids.
Allow the jars to cool completely at room temperature. Once cooled, store in the refrigerator for immediate use or process the jars in a boiling water bath for 10 minutes to create a shelf-stable product.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 889.5 g | 323% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 867.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
