Strawberry & Peach Jam
"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!"
photo by Tinkerbell
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
12 8 oz. jars
ingredients
- 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)
directions
- 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.
Questions & Replies
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Can you use raspberries instead of strawberries? What adjustments would need to be made? -
I only have 4 cups of strawberries from my garden, and 4 left over peaches from peach butter, can I am can these together in jam jars
Reviews
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Wonderful flavour, not too sweet. I got 4 1/2 pint jars, we like our jam chunky, I did not mash either of the fruits, I sliced the peaches and cut each slice in half and just quartered the strawberries, even left some small ones whole. Also added a couple of teaspoons of lemon juice to keep the fresh colour. I used splenda instead of sugar and cut it back to 1 1/2 cups,and added the full envelope of pectin, it has set beautifully. We have ended up with a wonderful tasting, chunky jam. Thanks for posting, I will make this again. -
Made several batches today, one with peaches & strawberries, one with peaches & blackberries and one with peaches & blueberries. I tweaked the recipe because I prefer a soft set, not runny not hard. Increased the sugar to 3 1/2 cups and used 10 tsps pectin. Needed the extra sugar to offset the lemon juice "sour". Flavors were fabulous and got perfect set every time. Followed the rest of the recipe exactly-5 cups peaches, 3 cups extra fruit. Will use this every time I make jam from now on. -
Tasty. Needed more pectin. -
This jam is really delicious! I added an extra 1/2 cup of sugar and used a lot more pectin until it reached desired consistency but the taste and flavor is great!
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Taste very good, just didn't set at all. I added 7 tsp of pectin. **Caution when you boil on high be very careful its like boiling lava and burns** I think next time I make it I will use a box of pectin. I don't like runny jelly. It did 11- 1/2 pint jars
see 4 more reviews
RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!
