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+ servings
jar of strawberry peach jam
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5 from 5 votes

Strawberry peach jam

This strawberry peach jam is easy to make and a delicious taste of summer. Low in sugar and without pectin.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiment
Cuisine: American
Servings: 20 approx (makes approx 2 ¼ cups/550ml)
Calories: 38kcal
Author: Caroline's Cooking


  • 335 g strawberries approx 2 cups halved/quartered - hulled weight
  • 220 g peaches 1 ½ - 2 peaches, cut in chunks, weight without skin or stones
  • 150 g sugar ¾ cup
  • 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. 


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. The shelf life is also less being lower sugar, but it will keep properly canned and sealed, and if possible refrigerated, a good month or more. 


Calories: 38kcal | Carbohydrates: 9g | Potassium: 46mg | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 10.9mg | Calcium: 3mg | Iron: 0.1mg