Honey-Sweetened Strawberry Peach Jam Recipe

This Honey-Sweetened Strawberry Peach Jam recipe is bursting with the sweetness of sun-kissed strawberries and tree-ripened peaches, while also incorporating the natural goodness of honey in place of traditionally-used white sugar. Not only is this recipe a delicious occasional treat, but it’s also a healthier option. By swapping out traditional sugar for honey, you can enjoy the same great taste while also reaping the benefits of honey’s natural sweetness.

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When I started canning (not all that long ago), I was kind of horrified by how many cups of sugar go into jam. And I am not even a health nut by any means. I decided I wanted to try something different. The book Naturally Sweet Food in Jars inspired me to can with honey, and I use this method about 80% of the time. 

In the following steps, I’ll walk you through how to make this delightful Honey-Sweetened Strawberry Peach Jam, sharing my best tips and tricks along the way. If you are new to canning, you might want to read my step-by-step canning tips guide first.

Strawberries are in season from April-June depending on where you live, and peaches come just after. This recipe is a fun way to capture the freshness of the season and is usually one of my first fresh fruit canning projects of the year.

​Peach Strawberry Jam Recipe

This recipe can be canned, refrigerated or frozen. Please note, I followed proper canning guidelines regarding acidity while formulating this recipe, but it has not been scientifically tested for safety. Can at your own risk 🙂

Yield: 4-5 pints or 8-10 half pints

Ingredients:

• 9 cups chopped strawberries
• 9 cups chopped peaches
• 2 cups honey (I use raw honey because I buy my honey locally, but honestly… it’s getting boiled so it really doesn’t matter)
• 1/2 cup lemon juice
• Pomona’s Pectin (3 tsp pectin and 4 tsp calcium water)
• 2 TBSP white vinegar (use to add to water in the canner to prevent cloudy jars and to wipe rims)

Tools:

• Large pot for cooking the jam (This bougie jam pot is my favorite)
• Spoon for stirring
• Canning jars with lids and bands (I prefer half-pints for jam)
• Canning funnel
• Jar lifter
• Bubble Popper
• Boiling water bath canner (I use my pressure canner as a water bath canner)
• Kitchen timer
• Clean, damp cloth for wiping jar rims
• Measuring cups and spoons
• Potato masher or immersion blender

Note: Don’t forget to check that the lids and rings are in good condition. A bent lid will result in a failed seal (and probably a sticky mess).

If you do not want to can this jam, simply freeze or refrigerate. The jam can last for months in your freezer, and when stored properly on the shelf, it’ll be stable for two years.

I hope you enjoy making and eating this homemade honey-sweetened strawberry peach jam, whether it’s on warm biscuits, toast, or as a special treat!

Directions:

1. Wash strawberries and peaches.

2. Chop the strawberries, removing the tops. Peel and pit the peaches, and chop. I will be honest, I LOATHE peeling peaches. I don’t know if this is just a skill I lack being a northerner or what… but it is nearly impossible. About halfway through, I cheated and processed the peaches inside of my Ball freshTECH HarvestPro Sauce and Salsa Maker.

3. Sterilize your canning jars and lids by boiling them in a pot of water for 10 minutes. Keep the jars and lids hot in the water until you are ready to use them. I usually add the vinegar into the water at this point to avoid the hard water clouding my jars. I also use the same water to can in. Start this early, as the water usually takes forever to boil!

4. Make your calcium water and set it aside.

5. Add the pectin to your honey in a separate bowl or measuring cup and set aside.

6. In a large pot, use low heat (or thaw if frozen) the strawberries, peaches, and lemon juice. Bring to a low simmer.

7. Add calcium water to the mixture and stir.

8. Simmer until the jam reaches the desired thickness. Mine were frozen, so it took about 20 minutes or so.

Pay close attention to the jam as it simmers, stirring it frequently to prevent any sticking or burning at the bottom. ASK ME HOW I KNOW!

I wanted a thick jam, so I turned up the heat… and walked away. This led to quite a bit of burnt jam on the bottom. I was still able to salvage most of the jam, but it was not a fun mistake. it was caked onto the pan… bubbled over…. burnt my finger… and covered the stovetop. Don’t forget to read my best canning tips and common mistakes.

9. Mash the strawberries and peaches and peaches with a potato masher. Be careful doing this when it’s hot! You can use an immersion blender here if you’d rather.

10. Bring fruit to a full boil and add honey and pectin mixture. Stir vigorously for 1-2 minutes while the mixture returns to a boil.

11. Remove the pot from the heat and skim off any foam from the top of the jam. Note: The jam will still be liquidy when hot. It won’t start to get jammy until it cools.

12. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top.

13. Pop any air bubbles.

14. Wipe the rims of the jars with a clean cloth dipped in white vinegar to remove any spills or drips.

15. Place the lids on the jars and tighten the bands slightly.

16. Make sure the water in the canner has come to a full boil. Process the jars in a boiling water bath for 10 minutes with the lid on.

17. Turn off heat, carefully remove the lid, and let sit in water for 5 minutes before removing.

18. Remove the jars from the water and let them cool to room temperature for 12-24 hours.

19. Check to make sure the lids are sealed before storing the jars in a cool, dark place. Refrigerate any unsealed jars immediately.

20. Enjoy your batch of strawberry peach jam!

Storing Strawberry Peach Jam

Correctly sealed canned jams can be stored in a cool dark space for up to 18 months.

To store the jam, make sure the jars have sealed properly by pressing down on the center of the lid. If it springs back, it hasn’t sealed correctly, and the jam should be refrigerated and consumed within a few weeks, or freeze for up to one year. If freezing, make sure you have extra room in the jar to allow for expansion, or you’ll have a sticky surprise!

Once opened, the jam should be stored in the refrigerator and consumed within a few weeks. Always check for signs of spoilage before consuming the jam, including mold, an off smell or taste, or changes in texture or appearance. If you notice any of these signs, discard the jam immediately.

Remember that homemade jams, like this one, might not be as shelf-stable as store-bought ones. Enjoy the delicious taste and scrumptious serving ideas while keeping an eye on the freshness for the best quality and nutrition!

Serving Ideas for Honey-Sweetened Strawberry Peach Jam

This strawberry peach jam can be used in a variety of ways! Here are some ideas:

1. Spread it on your morning toast or English muffins for a delicious breakfast or snack.
2. Swirl it into yogurt or oatmeal for added flavor.
3. Use it as a filling for homemade cakes or muffins.
4. Serve it alongside cheese and crackers as a sweet and savory appetizer.
5. Mix it with cream cheese or goat cheese for a sweet and tangy spread.
6. Drizzle it over ice cream or pancakes for a decadent treat.
7. Use it as a filling for homemade hand pies or turnovers.
8. Stir it into a vinaigrette for a fruity salad dressing.
9. Use it as a topping for cheesecake or other desserts.

The possibilities are endless!

Honey Sweetened Strawberry Peach Jam FAQs

Making your own jam using fresh fruit from a local farm and a natural sweetener like honey is an easy way to enjoy a healthier and more delicious spread. With so many jam recipes available, you can experiment with different fruit combinations and flavors to create your own signature jam. And by supporting your local farmers, you can help to ensure a sustainable and thriving local food system. So next time you’re craving a sweet treat, consider making your own homemade jam with fresh, natural ingredients – your taste buds (and your body) will thank you!

Enjoy This Early Summer Jam All Year Long!

I really enjoyed making and tasting this Honey-Sweetened Strawberry Peach Jam. It is probably my favorite way to enjoy peaches. They are so pretty but, truth be told, I don’t enjoy eating them whole! But with this recipe, the flavors of the strawberries and peaches complement each other beautifully, and the honey adds a natural sweetness that is not overpowering.

The process of making the jam was quite simple, and I appreciated using honey as a healthier alternative to granulated sugar. I believe this recipe is versatile; you can easily modify the ingredients to suit your personal taste or make use of other fruits. I’m sure you’ll find numerous ways to enjoy this delicious treat! If you do, please snap a shot and tag me on Instagram! I’d love to see it!

I encourage you to give this Honey-Sweetened Strawberry Peach Jam a try. It’s a delightful and healthier twist on a classic fruit jam, and I’m confident you’ll love the taste just as much as I do. Happy jam-making!

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