Name: Strawberry Peach Jam
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 9 cups chopped strawberries, tops removed; 9 cups chopped peaches, peeled, pitted, and chopped; 2 cups honey; 1/2 cup bottled lemon juice; 3 teaspoons Pomona’s Pectin; 4 teaspoons prepared calcium water from Pomona’s Pectin packet; 2 tablespoons white vinegar, for canner water and wiping jar rims

Jump to Recipe

Strawberry Peach Jam brings together juicy berries, ripe peaches, bright lemon juice, and golden honey in one spoonable summer recipe. Instead of using white sugar, this version lets the fruit shine while honey adds soft floral sweetness. Because Pomona’s Pectin works well with lower-sugar recipes, the jam thickens nicely without losing its fresh fruit flavor. Spread it on toast, spoon it over biscuits, swirl it into yogurt, or give jars as homemade gifts. This Strawberry Peach Jam tastes sunny, practical, and comforting from the first batch to the last sealed jar.

Story

I love making Strawberry Peach Jam when strawberries taste deeply sweet and peaches smell ripe before I even slice them. This recipe feels like summer in a jar, and yet it fits right into a busy kitchen because the cooking time stays short. Instead of leaning on cups and cups of sugar, this Strawberry Peach Jam uses honey for a softer, more rounded sweetness. The result gives you a Honey-sweetened preserve with real fruit flavor, gentle tartness, and a texture that spreads beautifully. Also, because this Strawberry Peach Jam uses lemon juice and Pomona’s Pectin, it sets without turning heavy or candy-like. I especially like half-pint jars for this Strawberry Peach Jam because they open at the right pace for breakfasts, snacks, and desserts. Once you learn the rhythm of washing, chopping, simmering, and water-bath processing, the whole batch feels steady and rewarding.

Ingredients

9 cups chopped strawberries, tops removed
9 cups chopped peaches, peeled, pitted, and chopped
2 cups honey
1/2 cup bottled lemon juice
3 teaspoons Pomona’s Pectin
4 teaspoons prepared calcium water from Pomona’s Pectin packet
2 tablespoons white vinegar, for canner water and wiping jar rims
Clean half-pint or pint canning jars with lids and bands
Large jam pot
Canning funnel
Jar lifter
Bubble remover
Boiling water bath canner
Clean damp cloth
Potato masher or immersion blender

Step-by-Step Instructions

Preparing the Ingredients

Wash the strawberries and peaches well, then drain them before cutting. Next, remove the strawberry tops and chop the berries into small pieces. Peel the peaches, remove the pits, and chop the fruit into similar-sized pieces so they cook evenly. If peeling peaches feels slow, briefly blanch them in boiling water, move them to ice water, and slip off the skins. Meanwhile, wash your jars, lids, and bands, then place the jars in simmering water so they stay hot until filling time. Add the white vinegar to the canner water to help reduce cloudy mineral marks on the glass. After that, prepare the calcium water according to the Pomona’s Pectin package directions. Stir the pectin into the honey in a separate bowl or measuring cup, then set that mixture near the stove.

Cooking Instructions

Add the chopped strawberries, chopped peaches, and lemon juice to a large pot. Warm the fruit over low heat, then bring it to a gentle simmer while stirring often. Add the calcium water and stir well so it spreads through the fruit. Continue simmering until the fruit softens and the mixture thickens slightly, about 20 minutes. Then mash the fruit carefully with a potato masher, or use an immersion blender for a smoother healthy jam recipe texture. Bring the fruit to a full rolling boil. Add the honey and pectin mixture, then stir vigorously for 1 to 2 minutes while the jam returns to a boil. Remove the pot from the heat and skim foam from the top. Ladle the hot jam into hot jars, leaving 1/4 inch of headspace. Pop air bubbles, wipe rims with vinegar, add lids and bands, and process jars in a boiling water bath for 10 minutes. Turn off the heat, remove the lid, and let jars rest in the water for 5 minutes before lifting them out. Cool jars at room temperature for 12 to 24 hours, then check lids for a proper seal.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the jar prep, because hot jam needs hot jars to reduce the chance of cracks. Also, avoid guessing on the lemon juice, since bottled lemon juice gives steady acidity for canning. Do not add the pectin straight to the hot fruit without mixing it into honey first, because clumps can form quickly. Stir the jam often while it simmers, especially near the bottom of the pot, since fruit and honey can scorch if they sit too long. Also, do not tighten the bands too hard before processing; fingertip-tight works best because air needs to escape during the water bath. Finally, do not tilt jars after processing. Set them on a towel, leave them alone, and let the lids seal naturally.

Pro Tips for Better Flavor

Choose berries that smell sweet and peaches that give slightly when pressed near the stem. Because this Strawberry Peach Jam depends on real fruit flavor, ripe produce makes a major difference. For a softer texture, mash the fruit thoroughly before adding the honey-pectin mixture. For a chunkier traditional jam texture, mash only part of the fruit and leave small peach pieces throughout. A wide, heavy-bottomed pot helps the jam cook evenly and reduces sticking. Also, taste the fruit before cooking; if the peaches taste mild, the lemon juice will brighten the batch and help balance the honey. Let one sealed jar rest for at least a few days before opening, since the flavors settle and taste fuller after cooling.

Serving and Storage

How to Serve

Serve Strawberry Peach Jam on warm toast, buttermilk biscuits, English muffins, pancakes, waffles, or cornbread. It also makes a sweet fruit spread for peanut butter sandwiches, thumbprint cookies, cheese boards, and yogurt bowls. For dessert, spoon it over vanilla ice cream, pound cake, cheesecake, or rice pudding. You can also whisk a spoonful into vinaigrette for a fruity salad dressing or brush it over grilled chicken during the last few minutes of cooking. Because the jam uses honey rather than white sugar, it pairs especially well with tangy foods like Greek yogurt, goat cheese, cream cheese, and sourdough toast.

How to Store Leftovers

Store correctly sealed jars in a cool, dark pantry for up to 18 months. Before storing, remove the bands, wipe the jars, label them with the recipe name and date, and check that each lid holds firm. Refrigerate any jar that does not seal and use it first. After opening a sealed jar, keep it in the refrigerator and use it within about 3 weeks for the best flavor and texture. Always use a clean spoon when serving, because crumbs or butter can shorten refrigerator life. If the jam smells off, grows mold, or the lid pops up during storage, discard that jar.

Conclusion

Strawberry Peach Jam gives you a bright, honey-sweetened way to preserve peak-season fruit without losing its fresh character. With ripe strawberries, juicy peaches, lemon juice, honey, and Pomona’s Pectin, you can make a batch that tastes homemade, balanced, and ready for breakfast all year. Try it once during fruit season, and it may become the jar you reach for first.

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Frequently Asked Questions

Can I Use Frozen Fruit for Strawberry Peach Jam?

Yes, you can use frozen strawberries and frozen peaches for Strawberry Peach Jam. Thaw the fruit first, keep the juices, and add everything to the pot with the lemon juice. Frozen fruit may release more liquid, so simmer it a little longer before adding the honey and pectin mixture. Stir often and watch the texture closely as the jam thickens.

Why Does This Recipe Use Pomona’s Pectin?

Pomona’s Pectin works well in lower-sugar jam because it sets with calcium rather than relying on large amounts of sugar. That makes it a good choice for honey-sweetened jam recipes. Follow the package directions for calcium water, measure carefully, and mix the pectin into the honey before adding it to the boiling fruit.

Can I Make This Jam Without Canning It?

Yes, you can make Strawberry Peach Jam and skip the water bath if you plan to store it in the refrigerator or freezer. Spoon the hot jam into clean jars, cool it, then refrigerate and use within about 3 weeks. For freezer storage, leave extra headspace, cool fully, and freeze for longer storage.