Strawberry & Peach Jam
User Reviews
5
21 reviews
Excellent
Strawberry & Peach Jam
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This Strawberry & Peach Jam blends ripe peaches and sweet strawberries with lemon juice and sugar to create a fresh, homemade preserve. The fruit is gently cooked, stirred until the sugar dissolves, then boiled to a careful setting point, resulting in a vibrant jam with balanced sweetness and bright citrus notes. Homemade jam like this captures summer flavors and can be enjoyed on toast, in desserts, or as a glaze.
Description
Strawberry & Peach Jam combines fresh strawberries and peaches with granulated sugar, lemon juice, and lemon rind to develop a naturally sweet and slightly tangy preserve. The fruit is prepared by chopping and gently heated with sugar until dissolved, then boiled to reach the desired gel consistency, checked by setting tests on a chilled plate. The lemon elements enhance brightness while balancing the sweetness. Once cooked and jarred into sterilized containers, this jam offers a tasty way to extend the seasonality of summer fruits and can complement breakfasts or baked goods throughout the year.
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Ingredients
- 500 g peaches about 4
- 700 g strawberries
- 7 tsp lemon juice plus rind of half an unwaxed lemon
- 900 g granulated sugar
Instructions
- Wash and dry the strawberries, then hull and cut in half.
- Wash and dry the peaches, stone and quarter then slice each quarter into about 4 and chop the other way into small pieces.
- Place the fruit into a preserving pan (or similar) along with the sugar, lemon juice and lemon rind.
- Heat the pan gently and stir the contents of the pan until all the sugar crystals have dissolved (do not simmer).
- Then bring the pan to a rolling boil and time for 14 minutes stirring constantly.
- Test a few drops on a chilled saucer and put in fridge for a minute.
- Push you finger through the jam and if it crinkles and is jel like you have reached setting point.
- If not bring to the boil again and time for another 2 minutes repeating the process until setting point is reached. (Mine took 16 minutes but will depend on ripeness of your fruit).
- Remove the half lemon rind and pot the jam up into hot jars and place the lids on immediately. (A ladle and jam funnel are useful here).
- Allow jars to cool.
- Store in a cool dark place and once opened keep in the fridge and consume within 3 months.
- Makes about 1 ltr (2 large & 1 small jar).
Notes
- Keep 2 to 3 saucers in the freezer before you start for testing the jam's set point.
- Sterilize jars by washing them in hot soapy water, filling with boiling water, emptying, then warming in a 140°C oven for 20 minutes before use.
- Wash lids thoroughly with boiling water and let them drain before sealing jars.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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