PEACH & STRAWBERRY JAM
PEACH JAM … that’s my jam!
This jam is the ultimate ode to summer sweetness—juicy peaches and plump strawberries—coming together in a ridiculously easy, deliciously spreadable jam. You’ll want to slather this on your morning toast, swirl it into yogurt, or just sneak bites straight from the jar. This small-batch of summer is the perfect bright addition to your morning routine. It’s also a great way to use up that handful of overripe fruit that’s been giving you the side-eye on your counter.
PEACH & STRAWBERRY JAM
Yield: 1 Cup
Prep time: 5 MinCook time: 45 MinInactive time: 24 MinTotal time: 1 H & 14 M
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR JAM
- Fill a large pot with water and bring it to a boil. While it heats, use a paring knife to score a small "X" on the bottom of each peach. Then, prep an ice bath: fill your large mixing bowl with the coldest water your sink can get and then dump a bunch of ice in it.
- Using a slotted spoon, lower the peaches into the boiling water and let them cook for 45 seconds—just until the skins loosen.
- Immediately transfer the peaches to the ice bath to shock them. Once cool enough to handle, peel off the skins starting at that "X" you scored. Then chop the peaches and set them aside.
- On your cutting board, remove the pits and stems from your peaches and chop your peaches into bite sized pieces (don't finesse here, you're going to mash it down further later). Remove the greens from your strawberries and chop them down as well.
- Empty the water from your pot. Then, reuse it! Over medium heat, combine the chopped peaches, chopped strawberries, and lemon juice in it. Use your wooden spoon to mix it all together to make sure everything is properly coated. Stir occasionally allowing the fruit to release its juices—about 15 minutes.
- Add the white sugar and lemon zest. Mix it all together until it's evenly incorporated. Then bring the heat to medium-high so that your mixture begins to boil and stir consistently for 5 minutes.
- Lower your heat to medium-low. Use a potato masher to mash the fruit mixture to your desired consistency—chunky or smooth, anything goes! Let it cook here for 30 minutes so that your mixture can thicken into a proper jam. Make sure to give it an occasional stir.
- Transfer the jam to a clean glass jar and let it cool completely at room temperature before sealing. Refrigerate for up to two weeks.
