Strawberry peach jam
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
32 tbsp
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Calories
24 kcal
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Course
Condiments
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Cuisine
American
Strawberry peach jam
Description
Strawberry Peach Jam starts with peeled peaches and hulled strawberries, chopped and combined with sugar and lemon juice in a saucepan. The mixture is heated gently to dissolve the sugar and allow the fruit to soften, stirring occasionally to prevent sticking. Due to its lower sugar content and absence of added pectin, the jam has a softer set, showcasing the fresh flavors and natural textures of the fruits. The lemon juice adds brightness and helps preserve color.
The jam is suitable for refrigeration and can be stored well for around a month. For a firmer consistency, chia seeds can be stirred in near the end of cooking or pectin can be added. Properly processed jars will extend shelf life. This small-batch recipe yields just over two cups, making it ideal for fresh use or as a gift.
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
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.
Notes
- This jam does not have pectin and uses less sugar, so it may not fully gel like traditional jams.
- To thicken the jam, add about 2 tablespoons of chia seeds during the last few minutes of cooking or use commercial pectin if preferred.
- The reduced sugar content shortens shelf life; store refrigerated and consume within a month when canned and sealed properly.
- Yields just over two cups, enough for two 8-ounce jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32tbsp
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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