Strawberry-peach jam sounds delicious! It combines the sweet, juicy flavor of strawberries with the fragrant, slightly tart taste of peaches. Here’s a simple recipe to make it at home:
Strawberry-Peach Jam Recipe
Ingredients:
- 2 cups strawberries, hulled and chopped
- 2 cups peaches, peeled, pitted, and chopped
- 1 cup granulated sugar (adjust to taste)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 packet (1.75 oz) fruit pectin (like Sure-Jell, optional but recommended for a firmer texture)
Instructions:
- Prepare the Fruit:
- Wash, hull, and chop the strawberries.
- Peel, pit, and chop the peaches. If you prefer a smoother texture, you can also blend them slightly.
- Cook the Fruit:
- In a large saucepan, combine the strawberries and peaches.
- If using fruit pectin, stir it in at this point.
- Add the lemon juice and sugar. Mix well.
- Boil:
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Once it reaches a full boil (where it cannot be stirred down), continue boiling for about 5-10 minutes. If using pectin, follow the pectin instructions for boiling times.
- Test the Jam:
- To check if the jam is ready, use a spoon to drop a small amount onto a cold plate. Let it sit for a minute, then push it with your finger. If it wrinkles and holds together, it’s done. If not, boil for a few more minutes and test again.
- Jar the Jam:
- Sterilize your jars and lids by boiling them in water for 10 minutes.
- Pour the hot jam into the hot, sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Seal and Process:
- Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
- Cool and Store:
- Remove the jars from the water bath and let them cool completely on a clean towel or rack.
- Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. If it does pop back, refrigerate that jar and use it within a few weeks.
Enjoy your homemade strawberry-peach jam on toast, in yogurt, or as a filling for pastries!
