Cindy’s Peach-Strawberry Jam

This recipe combines two of the best summer fruits into one irresistibly sweet combination. We have tried all kinds of homemade jams and jellies and this falls into the category of our staff favorite! Make sure you make enough biscuits or English muffins to pair with this jam!

Cindy's Peach-Strawberry Jam
  • 3 cups finely chopped strawberries
  • 2 cups peeled and finely chopped peaches
  • 2 tablespoons fresh lemon juice
  • 1 box fruit pectin (such as Sure Jell®)
  • 7 cups sugar
  1. Wash jars and lids in dishwasher to sterilize. Fill a small saucepan with 2-3 inches of water. Bring to a boil, and remove from heat. Place flat lids in saucepan and leave in hot water until needed.
  2. Line empty sterilized jars on counter near the stove. Place a ladle and funnel nearby.
  3. Finely chop fruit by hand or using “pulse” option in a food processor (do not puree). Place fruit, lemon juice, and 1 box fruit pectin in a large stockpot, and stir to combine. Bring to a full rolling boil over high heat, stirring constantly.
  4. Quickly stir in sugar. Return to a full rolling boil, and boil for 2 minutes. Remove from heat.
  5. Using the funnel, ladle jam into jars, filling to within ⅛-inch of the top. Wipe jar rims clean and screw on lids tightly.
  6. Invert jars upside down on an old cloth on the counter, and leave them for 5 minutes. *
  7. Flip jars back to upright position, and allow to cool completely and seal. Check to make sure that the dome in each lid has popped down creating a seal. Store sealed jars in a cool, dry, dark place for up to 1 year. If a jar does not seal, place it in the refrigerator and consume within 3 weeks.

* Here we use the inversion method of canning to make the process as simple as possible. This method only works for jams, jellies, and preserves, so don’t try it on vegetables. The heat of the boiling-hot jam creates a vacuum inside the jars, causing them to seal. You can also use the tradition method of heating processing if desired.

If you want to try our regular strawberry jam and see some of the step by step process photos, you can get the recipe here.

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13 thoughts on “Cindy’s Peach-Strawberry Jam

    1. Susan

      The inversion method is not safe according to the FDA. You should always use the boiling water canning method with two part lids. Fill jars to within 1/4 inch. Put on lid and ring. Then place in canning kettle with a minimum of 1 inch of water covering the top of the jars. Boil for 5 minutes. Then remove hot jars and place upright until cool. The lids should be sealed down.

    1. Marci

      I agree about the sugar. For those that followed this recipe and added all 7 cups – is this super sweet or do you really need all 7 cups?

  1. Jamie Brewer

    According to the Sure-Jell directions, you should include all 7 cups of sugar for the jam to set right. There are also pectin boxes that are for sugar-free or sugar substitute if you prefer, I believe. I just made this recipe this morning, so I can’t comment on the sweetness just yet! I’m sure it’s yummy!

  2. Pingback: Peach-Strawberry Jam Recipe

  3. Michelle Z.

    So I tweaked this recipe a bit so as to cut down on the sugar and it turned out perfect!
    Here’s what I did. 8 cups of fruit ( I used 4 cups of each) , 3 cups of sugar, 1/4 cup lemon juice, 8 Tbsp of pectin (you can buy this in a canister verses the box). It was super yummy and all my kids are eating it up! Sweet enough but not to sweet! If your using fruit that is mostly at it’s peak of ripeness then the fruit should be sweet enough.

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