Strawberry Peach Jam

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on YummlyShare on StumbleUponEmail this to someonePrint this page

This Strawberry Peach Jam recipe uses green apples for pectin and makes the most out of fresh summer fruit that is starting to get a bit squishy.
Strawberry Peach Jam,

I’ve recently taken up jam-making. It’s kind of dorky, but I really enjoy doing it! I prefer to make my jams without using pre-made pectin, so green apples have become my new best friends. It’s a bit tricky to get the jam set properly, but I like the challenge.

I’ve been wanting to make a Strawberry Peach Jam for awhile now, and after fiddling with some recipes, I finally have one worth sharing. If you’ve got the time on your hands, you should really give it a whirl. This jam is so good, you can just sit back and eat it right out of the jar – piggy style!

Strawberry Peach Jam,

Makes: 4, 8 ounce (1/2 pint) jars of jam.


  • 6 peaches
  • 1 pint of strawberries, washed, hulled, and quartered
  • 1 tablespoon sugar
  • 1 medium Granny Smith apple
  • 2 tablespoons orange juice
  • 1 cup brown sugar
  • 2 cups white sugar
  • 1/4 teaspoon cinnamon


Step 1: Bring a saucepan of water to boil. Using a sharp paring knife, score an “X” into the top and bottom of each peach, and boil them for 1 minute. Immediately remove the peaches and place them into a bowl of ice water until cooled. Remove skins (they should just gently rub off). Place peaches into a clean bowl and mash them with a potato masher.

Step 2: Place strawberries in a large bowl, and add one tablespoon of sugar to the berries. Gently toss and allow them to sit for a few minutes.

Step 3: Next, peel the skin off of the apple in one long piece (it should look like a snake). Set aside, and mince the apple. Place apples into a large bowl and toss with orange juice to prevent browning of the fruit.

Step 4: Place peaches, strawberries, apples, and apple peel into a large saucepan with a high rim.

Step 5: Cook ingredients together over medium-high heat. Smash fruit periodically with the potato masher. (I like my jam to have some bite-sized pieces of fruit in it, but the consistency of your jam is up to you – smash as much, or as little, as you want to.)

Step 6: As foam surfaces to the top of the boiling mixture, scoop it off of the jam. (This will keep your jam from looking cloudy in the sterilized canning jars.)

Step 7: While your jam is cooking, you should be sterilizing your canning jars. Please read this excellent tutorial before starting this recipe: Pick Your Own

Step 8: After approximately 20-25 minutes, your jam should have thickened up quite nicely. To see if it is finished, simply place a small dish into the freezer for one minute. Remove the dish and immediately plop some jam down on the plate. Run your finger through the middle of the jam – if the line “sets”, you’re done. However, if the jam doesn’t stay separated, keep cooking. (If your jam hasn’t set after 30-40 minutes, you should call it a day and use the “jam” as a dessert sauce. It will still taste GREAT, it just might be a bit runnier than a true jam.)

Step 9: Ladle hot jam directly into hot sterilized jars, leaving 1/4″ head-space. Place lids on the canning jars and screw caps into place. (Try not to be as messy as me – it only means more clean-up afterwards!)

Step 10: Carefully, process the filled jam jars for 10 minutes in a boiling water bath.

Step 11: Remove the filled jars from the water bath and set them down in a cool, draft-free place to cool completely. Then, leave the filled canning jars alone so they can seal properly! (You’ll hear the lids “POP” as they seal.)

Thanks for reading,


Additional Information:
For more information on jam-making in general, visit: National Center for Home Food Preservation

Strawberry Peach Jam on Punk Domestics

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or


  1. Kitchen Belleicious says

    this looks so good I am not sure if it would have lasted long enough at my house to can it! Amazing!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge