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Strawberry Peach Jam Recipe

Strawberry Peach Jam Recipe photo by Taste of Home

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You'll definitely capture the flavors of summer with this chunky, luscious toast-topper from Gwen Frankhouser of El Cajon, California. "Best of all," notes Gwen, "this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."

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Strawberry Peach Jam Recipe

Prep: 25 min. + standing

Yield: 40 Servings

25 25

Ingredients

2 cups sliced fresh strawberries
1-1/4 cups finely chopped peeled peaches
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Directions

In a large saucepan, combine the strawberries, peaches and pectin. Cook and stir until mixture comes to a full rolling boil. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 5 cups.

Originally published as Strawberry Peach Jam in Country Woman July/August 2005, p43

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Reviews for Strawberry Peach Jam

Strawberry Peach Jam

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Reviewed on Aug. 31, 2011 by michellelynne

So good- used nectarines (unpeeled) and it worked out really well! Love this!!

Reviewed on Jul. 23, 2011 by hflaaen

My recipe did not have water in it. It was very good so hope it turns out like last years,

Reviewed on Apr. 29, 2011 by Wheezy37

Great jam recipe. I would suggest mashing up the strawberries and peaches before mixing them in with everything. Turned out great and anyone who doubted it would taste good was proven wrong.

Reviewed on Jun. 19, 2009 by eleyana

This was fabulous! I used frozen peaches because I had them on hand. I also added about a tablespoon or so of lemon juice to add acidity and temper all that sugar sweetness. This is one jam I will be making again and again.

Reviewed on Aug. 04, 2008 by amylynnhill

This is AWESOME, Great taste and wonderful consistency. Here's a tip--cook on HIGH HEAT.