This strawberry and white peach jam is a delightful way to extend your enjoyment of summer fruit. Making jam is so relaxing and rewarding – homemade jam just tastes so much better than shop bought.
We’ve adapted Kate and Giancarlo Caldesi’s original recipe to use jam sugar instead of making pectin stock. Purists might well consider jam sugar a cheat; we can’t see why anyone would bother using anything else, it has such great results.
The Guardian published this recipe in an article about their top 10 strawberry recipes. Nine more to try out!
Ingredients for strawberry and white peach jam
- 600g jam sugar
- 500g strawberries, cut to about the same size (halved if small fruit)
- 500g white peaches or nectarines, peeled and cut into pieces the same size as the strawberries
- 300ml hot water
- Juice of 1 lemon
Directions
- Preheat the oven to 140°C/275°F/gas mark 1. Spread the sugar on to a lined baking tray and warm in the oven for 20 minutes.
- Put the fruit in a large preserving pan with the water and lemon juice. Simmer the mixture over a low to medium heat to soften the fruit for around 15 minutes.
- Stir in the sugar until fully dissolved. Increase the heat and boil hard until reaching setting point.
- Bottle into warm, sterilised jars and keep in a cool, dark place for up to a year.
