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

Strawberry Peach Jam Recipe

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

Directions

  1. 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.
  2. 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

Reviews for Strawberry Peach Jam

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 31, 2011

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

MY REVIEW
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
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
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
Reviewed Aug. 4, 2008

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

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