Sarabeth's is famous for their jams and preserves. Make your own strawberry peach jam with this delicious recipe.
This strawberry peach jam is a beautiful and vibrant creation that is heavy on strawberry flavor with a nice balance of peaches as well. The color is lovely, more blush than traditional strawberry jam, and requires a bit more effort due to the peeling and chopping of peaches, but I assure you, it was pretty easy.
I slightly under-cooked my strawberry peach jam, so the surrounding syrup was a bit less gelled than it could have been. But quite honestly we still thought the result was fantastic! I will definitely make this recipe again!
For the occasion, I purchased a Ball Utensil Set for Preserving very cheaply. It alleviated some of the stress I had about hot-packing the jars (something totally new to me).
The set included a sturdy set of canning tongs. These are way more reliable than attempting to do the same with regular tongs. It also included a wide funnel that made for a less messy experience, a bubble remover/headspace tool (use the same tool for measuring headspace on the jars and then removing bubbles from the jar instead of using a dinner knife). Finally, it also has a magnetic lid lifter. This is perfect for removing the hot metal lids from the pan of hot water).
Other recipes you may like
- Strawberry Cheesecake Bread Pudding
- Sarabeth's Pumpkin Muffins
- Sarabeth's Apple Cider French Toast with Streusel
- Buttermilk Pumpkin Spice Waffles
- Apple Cinnamon Bread
- Chocolate Chubbies (Chunky Brownie Cookies)
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Strawberry Peach Jam
- 4 pounds ripe peaches
- 7 cups granulated sugar divided
- 8 cups fresh strawberries rinsed, hulled, and quartered lengthwise
- ½ cup fresh lemon juice
- Bring a large pot of water to a boil over high heat. In batches, add the peaches to the water and boil until the skins loosen, 30 to 60 seconds. Using a large skimmer or a slotted spoon, transfer the peaches to a large bowl filled with an ice bath. Peel and pit the peaches, and cut into 1-inch pieces.
- Mix the peaches with 3 ½ cups of the sugar in a nonreactive large saucepan. Cook over medium-low heat, stirring occasionally, until the peaches soften and release their juices, and the sugar dissolves, 5 to 10 minutes.
- Stir in the strawberries, the remaining 3 ½ cups sugar, and the lemon juice. Increase the heat to medium-high and bring to a boil, stirring often. Reduce the heat to medium-low to maintain a steady simmer. Cooking, skimming and stirring often, until the liquid is thick and syrupy and the peaches are soft and chunky, about 40 minutes.
- While the fruit is cooking, sterilize the jars. Fill a canning pot (or other large deep pot with water and bring to a boil over high heat (allow about 30 minutes or more for this procedure, as you are using a large quantity of water). Bring a kettle of water to a boil just in case you need to add more water to the canning pot. Wash the jars, lids, and bands in hot soapy water, and rinse well. Dry the bands. If you wish, use a dishwasher. Jars that are piping hot and fresh out of the dishwasher don’t need sterilizing in a hot-water bath. Do not put the lids in the dishwasher.
- Use canning tongs to immerse the jars in the boiling water. Add boiling water if needed to cover the jars by 1 inch. Place the lids in a saucepan and cover with hot tap water and bring to a simmer. Turn off the heat and let sit in the hot water until ready to use. The hot water softens the seal on the lip of the lid, creating a tighter seal.
- Using the canning tongs, carefully remove the jars from the water. Invert the jars to remove any water and place right side up on a clean kitchen towel to drain. Spoon the hot fruit into the jars, leaving a ¼-inch gap from the top (a canning funnel is very useful). Wipe any spills from the edge of the jar with a hot, wet towel. Using a dinner knife, adjust the fruit in the jar to allow any air pockets to escape. Attach the hot, wet lids and bands, but do not screw on tightly–just twist the bands until you feel resistance.
- Place the jars in a canning rack and lower into the water in the pot (if you don’t have a canning rack, place a kitchen towel in the bottom of the pot of boiling water and use the canning tongs to lower each jar into the water–the towel will prevent the jars from knocking around on the bottom of the pot while the water is boiling). If necessary, add enough boiling water to cover the jars by 1 inch. Return to a boil and process for 10 minutes at a slow boil.
- Place a clean, thick kitchen towel on the work surface. Remove the rack with the jars from the pot (or use the tongs to remove each jar individually), and transfer the jars to the towel and let cool completely, undisturbed, for at least 12 hours. You will know when the jars are properly sealed if the lids are slightly concave in the centers, and when the lids are pressed in the centers they should not make a clicking sound. In necessary, re-process or refrigerate them and serve within four weeks. Before storing, give the rings another turn to be sure they are tight. Hot-packed jars can be stored at room temperature for about one year. Once they are open, be sure to refrigerate them. When serving, never place unclean spoons or butter knives back into the jar. This will create bacteria and your preserves will spoil.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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