NEXT RECIPE >

Strawberry Peach Jam Recipe
Strawberry Peach Jam Recipe photo by Taste of Home
Next Recipe

Strawberry Peach Jam Recipe

Read Reviews
5 8 4
Publisher Photo
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."
TOTAL TIME: Prep: 25 min. + standing
MAKES:40 servings
TOTAL TIME: Prep: 25 min. + standing
MAKES: 40 servings

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

Nutritional Facts

102 calories: 2 tablespoons, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 26g carbohydrate (26g sugars, 0g fiber), 0g protein .

Directions

  1. Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.
  2. In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam.
  3. Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
  4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5 cups.
Originally published as Strawberry Peach Jam in Country Woman July/August 2005, p43


Reviews for Strawberry Peach Jam

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sstetzel
Reviewed Aug. 29, 2016

"Hi Judithkk,

Because this jam is frozen and not canned, you could try it. I would choose a sugar blend instead of a complete sugar alternative for the best flavor.
Sue Stetzel
Taste of Home Magazine"

MY REVIEW
judithkk
Reviewed Aug. 26, 2016

"can you use splenda instead of all the sugar??"

MY REVIEW
amsm
Reviewed Jul. 7, 2016

"Wow this is good! I did reduce the sugar to 3 cups, and it still turned out pretty sweet! I will definitely make this again!"

MY REVIEW
michellelynne
Reviewed Aug. 31, 2011

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

MY REVIEW
hflaaen
Reviewed Jul. 23, 2011

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

MY REVIEW
Wheezy37
Reviewed Apr. 29, 2011

"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."

MY REVIEW
eleyana
Reviewed Jun. 19, 2009 Edited Nov. 5, 2009

"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."

MY REVIEW
amylynnhill
Reviewed Aug. 4, 2008

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

Loading Image