Strawberry peach jam

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5 from 5 votes

This strawberry peach jam is easy to make and a delicious taste of summer. Low in sugar and without pectin.

Prep Time5

Cook Time20

Total Time25

Course: Condiment

Cuisine: American

Servings: approx (makes approx 2 ¼ cups/550ml)

Calories: 38kcal

Author: Caroline's Cooking

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Ingredients

220 g peaches (220g is approx 1 ½ - 2 peaches) cut in chunks, weight without skin or stones
335 g strawberries halved/quartered - hulled weight
150 g sugar
15 ml lemon juice

Metric - US Customary

Instructions

Peel the peaches before chopping - you can do this as you prefer but I typically blanch them by placing in a bowl with boiling water for a couple minutes. Prick the skin with the tip of a knife after a couple minutes to check the skin is loosening (it won't burst open as much as a tomato but should seem to loosen). Remove from water - you can transfer to an ice bath quickly first - then peel off skin. Chop the flesh from the stone and dice.
Remove hulls from the strawberries and and under- or over-ripe flesh then roughly dice.
Place the chopped peaches, strawberries, sugar and lemon juice in a small-medium, wide saucepan/pot and place over a medium heat. Stir as it heats to dissolve the sugar but take care to scrape down sides so you don't end up with too much sticking and solidifying on sides. As it cooks, prepare your jar/jars - you can fully sterilize or, since this is lower sugar, small batch and I typically store in the fridge so well cleaned is typically sufficient.
Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes. After a few minutes once the fruit has softened, mash the fruit a little to break up more (how much is up to you, depending on if you want a smoother or chunkier end jam). The jam should become darker in color and a bit thicker. It won't likely fully set (see notes) but should take noticeably more time to fill in behind a spatula when you stir.
Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.

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Notes

Being lower sugar and without pectin, this most likely won't fully set. If you prefer a more set jam, you can use some chia seeds (approx 2tbsp for this quantity added in the last few minutes of cooking), or pectin. Alternatively, you can add additional sugar. The shelf life is also less being lower sugar, but it will keep properly canned and sealed, and if possible refrigerated, a good month or more.

Nutrition