Name: Strawberry Peach Jam
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 9 cups strawberries; 9 cups peaches; 2 cups honey; 1/2 cup lemon juice; 3 tsp Pomona’s Pectin; 4 tsp calcium water

Jump to Recipe

Strawberry Peach Jam brings together juicy strawberries, ripe peaches, and rich honey for a naturally sweet spread that tastes like summer in every spoonful. This recipe skips refined sugar and uses honey to create a bright, fruit-forward preserve with balanced sweetness and a soft, spreadable texture. Whether you are stocking the pantry, sharing jars with friends, or trying canning for the first time, this recipe delivers reliable results while keeping the ingredient list simple.

Story

Every summer seems to arrive with the same question: what should happen to all the extra fruit before it becomes overripe? That is exactly how this Strawberry Peach Jam became a favorite. Fresh strawberries add bold berry flavor, while peaches bring mellow sweetness and body. Instead of traditional white sugar, this version uses honey for a softer sweetness that lets the fruit remain the star. Because of that, this recipe also works beautifully for anyone looking for a healthy jam recipe, flavorful homemade fruit preserves, or an easy jam for beginners who want dependable canning results.

Ingredients

9 cups strawberries, washed, hulled, and chopped
9 cups peaches, peeled, pitted, and chopped
2 cups honey
1/2 cup lemon juice
3 teaspoons Pomona’s Pectin
4 teaspoons calcium water (prepared according to package directions)
2 tablespoons white vinegar
Sterilized canning jars with lids and bands
Large cooking pot
Canning funnel
Jar lifter
Bubble remover tool
Boiling water bath canner
Clean damp cloth
Potato masher or immersion blender

Step-by-Step Instructions

Preparing the Ingredients

Wash and prepare all fruit before beginning. Remove strawberry tops and chop evenly. Peel, pit, and chop peaches into small pieces. Sterilize jars and lids in boiling water for 10 minutes and keep them hot until filling. Add white vinegar to the sterilizing water to reduce cloudy jars. Prepare calcium water separately according to package instructions. In another bowl, whisk pectin into the honey until fully combined. Place strawberries, peaches, and lemon juice into a large pot over low heat and warm until the fruit softens and reaches a gentle simmer.

Cooking Instructions

Stir calcium water into the simmering fruit mixture. Continue simmering for about 20 minutes or until the fruit thickens slightly while stirring often to prevent sticking. Mash fruit with a potato masher or blend lightly for a smoother texture. Bring the fruit mixture to a full boil, then stir in the honey and pectin mixture for 1 to 2 minutes until boiling resumes. Remove foam if needed. Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Remove bubbles, wipe rims with vinegar, apply lids and bands, then process jars in a boiling water bath for 10 minutes. Turn off heat and let jars rest in the water for 5 minutes before removing. Cool undisturbed for 12 to 24 hours and confirm seals before storage.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the fruit because extended heat dulls fresh flavor and thickens the jam too much after cooling. Do not skip the lemon juice because it supports flavor balance and proper acidity for canning. Keep jars hot before filling to reduce thermal shock. Stir frequently while simmering because fruit with honey can stick faster than traditional jam recipes.

Pro Tips for Better Flavor

Choose fully ripe peaches and fragrant strawberries for the richest taste. Lightly mash instead of fully blending if you enjoy visible fruit pieces. Use local honey for subtle regional flavor differences. If you prefer a softer spread, stop simmering slightly earlier because the jam thickens as it cools. This recipe also makes an excellent honey sweetened jam for toast, biscuits, and yogurt.

Serving and Storage

How to Serve

Spread this Strawberry Peach Jam over warm biscuits, sourdough toast, pancakes, waffles, or English muffins. It also tastes excellent spooned into oatmeal, layered into cakes, swirled into yogurt, or paired with soft cheeses on a snack board.

How to Store Leftovers

Store sealed jars in a cool, dark place for up to one year. Refrigerate opened jars and use within three weeks. If a jar does not seal after cooling, refrigerate immediately and enjoy first. For longer freshness after opening, always use a clean spoon.

Conclusion

This Strawberry Peach Jam captures the best parts of summer with simple ingredients and classic canning methods. The combination of strawberries, peaches, and honey creates a naturally sweet preserve that feels homemade in every bite. Make a batch during fruit season and enjoy jars of bright flavor long after summer ends.

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Frequently Asked Questions

Can I use frozen fruit for Strawberry Peach Jam?

Yes. Thaw frozen fruit first and expect slightly longer cooking time because frozen fruit releases additional liquid during heating.

Do I have to peel the peaches?

No, although peeling creates a smoother texture. If preferred, blend lightly after cooking to reduce noticeable skin pieces.

Why is my jam still runny after processing?

Freshly processed jam remains loose while hot. Allow 12 to 24 hours for cooling because pectin continues setting during this period.