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Small Batch Peach-Strawberry Jam


  • 1 peach
  • equal amount by weight strawberries
  • equal amount by weight pure cane sugar
  • 1 tsp pectin


  • Place a small plate in the freezer for later use.
  • Remove the pit from the peach. 
  • Weigh the peach on a kitchen scale. 
  • Weight out equal amount of strawberries.
  • Remove the top from the strawberries.
  • Place the strawberries and peach into a food processor.
  • Using the pulse button, chop the fruit until the pieces are small, but not completely pureed. 
  • In a large bowl, weight out enough sugar to equal the same weight of the peach and strawberries combined.
  • Add the fruit on top of the sugar and mix well to combine. 
  • Add the pectin.
  • Heat a frying pan or skillet over high heat.
  • Add the fruit and sugar mix to the pan. 
  • Stir regularly until the jam starts to thicken. Remove the heat.
  • Put a small amount of the jam on the plate you put in the freezer. Put back in the freezer and wait for 1-2 minutes. 
  • If the jam is set, it won't hardly move if you turn the plate on it's side. If the jam easily runs down the plate, you need to cook it longer.
  • When jam is done, place into a jar and into your fridge or freezer. This jam is not mean to be canned or left at room temperature.