This strawberry peach jam is a true taste of summer. Easy to make, with less sugar than your typical jam, it’s perfect on toast and so much more.
There’s a place near us that we often go to for brunch at the weekends. It has some amazing dishes, and even the pancakes the kids often have are not your average stack. They always come with a house-made compote or jam, which over fall/winter was a spiced apple compote.
This last time we went, though, they had strawberry jam which the kids loved. It got us on to talking about how I used to make jam with my mum each summer. We would pick berries at a local farm, as well as foraging blackberries in the area, and then get on with the jam making. Typically we’d make strawberry, raspberry and blackberry, depending on how our stocks were of each.
There was a pretty unanimous feeling at the table that we should make jam some time soon. I was happy to oblige, as it has been a while. And what better way to use some in-season fruit?
For some reason, I felt like their strawberry jam had something else mixed in. Whether it was peach or not, I think I had peach on the brain and so later the same day, I made this strawberry peach jam.
How it’s made
Jams are not difficult to make being primarily fruit, sugar and a dash of citrus. If you want jam to set firmer, you have the option of either relying on the natural pectins in the fruit, combined with the sugar you add, or you can add pectin or chia seeds (as in my strawberry chia jam). The last two are particularly helpful if you want to make the jam lower sugar.
I debated what to do here, and in the end decided to just have it not particularly set but lower in sugar. We all found it sweet enough and it still worked well on toast. If you want it more set, though, you could add chia or pectin to help things along.
This strawberry peach jam is a delicious taste of summer. It’s a beautiful color and as sweet and fragrant a flavor as you might imagine. Easy to make, and easy on the sugar, it’s a great way to enjoy those summer fruits that bit longer.
Strawberry peach jam
- 335 g strawberries approx 2 cups halved/quartered - hulled weight
- 220 g peaches 1 1/2 - 2 peaches, cut in chunks, weight without skin or stones
- 150 g sugar 1/2 cup plus 2 tbsp
- 1 tbsp lemon juice
- Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and use a potato masher to break up the fruit a bit as it softens. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes. It should become darker in color and a bit thicker. It won't likely fully set (see notes).
- 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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