Strawberry Peach Jam Recipes

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STRAWBERRY PEACH JAM



Strawberry Peach Jam image

You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. -Gwen Frankhouser, El Cajon, California.

Provided by Taste of Home

Time 25m

Yield about 5 cups.

Number Of Ingredients 4

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

Steps:

  • Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., 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., 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., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY PEACH JAM



Raspberry Peach Jam image

One of my favorite homemade jams. A summery fresh taste and easy to make. Store jars in a cool, dark area.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h11m

Yield 120

Number Of Ingredients 6

7 pounds fresh peaches
10 cups white sugar
5 cups fresh raspberries
⅓ cup lemon juice
1 (6 fluid ounce) container liquid pectin (such as CERTO®)
3 tablespoons powdered pectin

Steps:

  • Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
  • Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
  • Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 72.4 calories, Carbohydrate 18.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 18.1 g

PAM'S STRAWBERRY- PEACH JAM



Pam's Strawberry- Peach Jam image

I got a great buy on strawberries and peaches yesterday! I had been wanting to add another flavor to my Christmas stash, so I got busy and made this jam. No pectin is needed. Sure tastes good on a English muffin.

Provided by Pam Ellingson

Categories     Jams & Jellies

Time 2h5m

Number Of Ingredients 6

8 c firm ripe strawberries, washed, hulled and coarsely chopped
4 c firm, ripe peaches, peeled, seeded and coarsely chopped
3 c granulated sugar
1 c brown sugar, firmly packed
1 juice of lemon , fresh
1 cinnamon stick or 1/2 tsp, ground cinnamon

Steps:

  • 1. Prepare the fruits: Wash and hull the strawberries, then chop coarsely. (Measure 8 cups of chopped strawberries) Wash peaches. (To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.) When peaches are cool enough to handle, remove the skin, remove pit, then chop the fruit coarsely.(Measure 4 cups of chopped peaches)
  • 2. Place the strawberries and peaches into a large heavy pot or Dutch oven and stir in the lemon juice. Heat the fruit over medium heat until it begins to soften (about 10 minutes). Mash the softened fruit (or use a stick blender until chunky smooth) and add the sugars. (if using cinn stick, add now).
  • 3. Bring the mixture to a boil over medium high heat and let it continue to cook until thick or until it reaches 221F on a candy thermometer. (I turned the heat to medium and let it boil slowly along for about 45 min to an hour, stirring occasionally. It never got to 221°F) Watch your jam carefully to prevent scorching, stirring often if using higher heat. If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done
  • 4. Testing can be done by dipping a small spoonful of the hot jam onto a china or glass plate that has been kept in the freezer. Return to freezer and give the jam on the plate a minute or so to cool and then see if it is the right consistency.
  • 5. When the jam is gelling to your satisfaction, remove the pot from the heat and remove cinnamon sticks (or stir in the ground cinnamon).
  • 6. Pour into hot, sterilized jars, place two piece lids and process in a hot water bath for 10 minutes. Remove from hot water and place on towel lined workspace. You can cover jars with another towel to prevent drafts. Let sit until all jars are sealed. If there are any which don't seal, refrigerate and use as soon as possible.

STRAWBERRY & PEACH JAM



Strawberry & Peach Jam image

This jam recipe is very easy to make and delicious! The strawberry and peach are a perfect combination. I use pectin because it cuts down the cooking time and sugar significantly. You can cut this recipe in half for a smaller batch. This recipe makes approx. 12 8oz. jars. Enjoy!

Provided by Lisa Clarice

Categories     Strawberry

Time 45m

Yield 12 8 oz. jars

Number Of Ingredients 5

5 cups peaches (equals 12 large peaches, mashed)
3 1/2 cups strawberries (equals 3 pints, mashed)
2 cups sugar
1/2 cup lemon juice (1 Tablespoon per cup of fruit)
5 -6 teaspoons dry pectin (reviewers have added more pectin for a thicker jam)

Steps:

  • Wash and mash strawberries.
  • Slice, pit, and dice peaches. Next, mash peaches.
  • Place fruit in large pan on medium heat.
  • Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
  • In separate bowl, combine sugar and pectin and stir together.
  • Add sugar/pectin mixture into fruit and stir. Add lemon juice.
  • Boil (high boil) for 5 minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

STRAWBERRY PEACH JAM



Strawberry Peach Jam image

This is a recipe that I found in a library book and plan to try soon. From "Perfect Preserves" by M. Dalton King.

Provided by JenSmith

Categories     Strawberry

Time 1h30m

Yield 6 half-pints

Number Of Ingredients 6

2 quarts fresh strawberries, just ripe
4 cups fresh peaches (about 1 pound)
1 lemon, juice of
3 cups granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon cinnamon (or use 1 stick and discard after)

Steps:

  • Wash and hull the strawberries, then cut each in quarters.
  • Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
  • When peaches are cool enough to handle, remove the skin.
  • Cut peaches in half and remove pit, then slice the fruit.
  • Place the strawberries and peaches into a large pot.
  • Stir in the lemon juice.
  • Heat the fruit over medium heat until it begins to soften (about 10 minutes).
  • Mash the softened fruit and add the sugars. (if using cinn stick, add now).
  • Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
  • Watch your jam carefully to prevent scorching, stirring often.
  • If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
  • Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
  • Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
  • When the jam is ready, stir in the cinnamon and remove the pot from the heat.
  • Let sit for 5 minutes, then skim off all the foam.
  • Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
  • Wipe the rims clean, place lids and adjust the rings fingertip tight.
  • Process in a hot water bath for 5 minutes.
  • Cool completely, check seals and label.
  • Store in a cool, dry, dark place for up to 1 year.

Nutrition Facts : Calories 630.1, Fat 0.8, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 161.2, Fiber 5.5, Sugar 153.6, Protein 2.3

SURE.JELL STRAWBERRY PEACH JAM



SURE.JELL Strawberry Peach Jam image

Briefly cook strawberries and peaches together with sugar, lemon juice and fruit pectin to make this delicious SURE.JELL Strawberry Peach Jam. Process the fruit in a canner for homemade SURE.JELL Strawberry Peach Jam you can enjoy year round.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

4-1/4 cups prepared fruit (about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe peaches)
2 Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Top Asked Questions

How to make Peach Jam with raspberries and peaches?
Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water. Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Combine diced peaches, sugar, raspberries, and lemon juice in a large pot.
What's the best way to make strawberry jam?
Place fruit in large pan on medium heat. Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes. In separate bowl, combine sugar and pectin and stir together. Add sugar/pectin mixture into fruit and stir. Add lemon juice. Boil (high boil) for 5 minutes.
How to make strawberries with Peaches and sugar?
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. Immediately fill containers to within 1/2-in. of tops.
Can you add chia seeds to Strawberry Jam?
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.

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