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

Strawberry Peach Jam Recipe

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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."
TOTAL TIME: Prep: 25 min. + standing
MAKES:40 servings
TOTAL TIME: Prep: 25 min. + standing
MAKES: 40 servings


  • 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

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


  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

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Reviewed Aug. 31, 2011

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

Reviewed Jul. 23, 2011

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

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."

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."

Reviewed Aug. 4, 2008

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

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