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.
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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 jam, 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.
Making a lower sugar jam
Jams are not difficult to make being primarily fruit, sugar and a dash of citrus. The one part that can be tricky is getting them to set. If you want jam to set firmer, you typically need either a relatively high amount of sugar and/or pectin, either naturally from the fruit or added.
Some regular jams have as much as equal amount of sugar to fruit, which to me is too much. They often taste more of sugar than the fruit themselves. One other option is to use chia seeds, but it does change the texture a bit, or cook longer.
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.
Try these other tasty strawberry recipes:
- Strawberry scones with mascarpone
- No churn roasted strawberry ice cream
- Strawberry tiramisu
- Strawberry spinach feta salad
- Strawberry rhubarb jam
- Plus get more summer recipes in the archives.
Strawberry peach jam
- 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
- 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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