Strawberry Peach Jam
I’m back with another recipe that utilizes Summer peaches! This time, in a quick jam. I love making quick jam because it’s well, quick and there’s no need to sterilize jars or add pectin. Let’s go back in time real quick, back to a time when I did NOT like jam. Back to the 80s when you couldn’t pay me to put anything but honey on my peanut butter sandwiches. And as for toast, butter and cinnamon sugar only! I don’t exactly know why I didn’t like jam, I think it was partly because of the seeds, I was not a fan of textures. I eventually started loving apple butter and apricot jam, but that was it for a while. I’m not sure when it happened but now I love jam…all jam. In fact, I haven’t met a jam I don’t like. But if I had to choose my favorite, strawberry and peach are my top two choices. I couldn’t pick just one today so strawberry peach jam it is!
Because this is a quick jam, it will need to be refrigerated and eaten within 2 weeks. I can promise you that it won’t last that long though!
- 1 pound strawberries, hulled and sliced
- 2 medium peaches, peeled and sliced
- 1 1/2 cups sugar
- 2 tbsp fresh lemon juice
Place all ingredients in a saucepan and stir to combined, then bring the jam to a boil and cook for about 15-20 minutes, stirring frequently so it doesn’t stick or burn. Carefully transfer the jam to jars, cover and cool to room temperature then refrigerate. This jam will last for up to 2 weeks.