Strawberry & Peach Jam

June 4, 2017

I am taking a summer class currently that is basically a cooking class. We meet once a week to learn various cooking techniques. A bonus is that we usually get to bring home what we made in lab. This week, one of the things we made was jam, and it amazed me how simple it was! Basically all you need is fruit, pectin, and a whole lot of sugar. Seriously, so. much. sugar. 


I'm a true swiss girl at heart so my idea of the perfect breakfast is bread and jelly (is this a swiss thing or just me?). I added some fruit to make this meal a bit more filling. I love how simple, yet delicious this breakfast is. This could also be a snack for those that find this not their type of breakfast. 


This recipe makes 6 8oz jars of jam. If you want thicker jam, add more pectin.  If you have a major sweet tooth, add more sugar. No judgement here :) 



  • 1.5 pints of strawberry

  • 6 peaches

  • 3 tsp of pectin 

  • 1 cup sugar

  • 1/4 cup lemon  Juice

  • dash of cinnamon 



  • Knife

  • Cutting board

  • Pot

  • Measuring cup 

  • Wooden spoon



  1. Dice strawberries and peaches. Place in pot and mash them to your liking. 

  2. On medium heat, cook fruit until it boils stirring a few times. Let cook for 20 minutes. 

  3. Add sugar and pectin to pot and stir. add lemon juice. 

  4. Boil on high for few minutes. 

  5. Add cinnamon and mix well. 

  6. Remove from heat and place in jars, leaving 1/4th of inch at top. 

  7. Wipe rims and place on 2 piece lids. 

  8. Submerge cans into boiling water for ten minutes. If lids pop once removed from water, they have successfully sealed and can be kept for several months in your pantry. 





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Hi! My name is Rebecca from Raleigh, below to learn more about me and the type of posts you can expect to find here. 

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