Slightly sweetened and very delicious jam filled with the flavors of summer. Strawberry and peach jam is perfect as a spread on bread for a tasty breakfast or on crackers for a quick snack.
It’s time for another summer inspired recipe!
Don’t you love the taste of sweet jam? I certainly do. My favorite is strawberry jam, but I think you probably already guessed that considering all of my recent recipes. Jam on my toast first thing in the morning makes me happy. And I can never go wrong with a peanut butter, jam, and banana sandwich for lunch. If you haven’t had that combination before, you really should. Even better? Add strawberries too. If I’m a little hungry, I can always have crackers topped with jam. So addictive.
I’ve wanted to make jam for the longest time, but browsing through various recipes, I thought it sounded too much of a bother. I definitely did not want to run out and buy pectin just to make jam. But then I came across a recipe from Kitchen Simplicity for Roasted Strawberry Jam, and I knew, just knew, that I had to make it. So simple with just a few ingredients, and I don’t even have to stand there and watch over it. Sounds perfect to me.
I wanted a summery version of this classic jam. What’s more summery than peaches and strawberries together? Just a few steps and you’ll have the perfect jam to accompany your morning toast, your delicious sandwich, and your afternoon pick me up.
First, preheat the oven to 250oF. Set out a 9×13 inch baking pan. If you prefer less of a mess, line it with foil. But only do this if your foil is large enough to cover the entire baking pan. Otherwise, don’t do it. You don’t want to layer the foil because the juice from the fruits will escape and you want to retain as much juice as possible.
Chop up the fruits.
Toss the strawberries and peaches with the lemon juice and sugar. Spread them onto the baking pan evenly.
Place the baking pan into the oven and roast for about 2 hours. If you want, you can mix them about an hour in, but it’s not necessary.
After two hours, the strawberries and peaches will appear soft and syrupy.
Allow the jam to cool down to room temperature.
Pour the strawberries, peaches, and syrup into the blender, and blend until the consistency is to your liking.
Store the jam in the refrigerator for up to two weeks.
Serve with whatever you like. Enjoy!
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Thank you! Thank you! Thank you! Rest assured that your recipe for jam will be attempted. I too am happiest with morning jam on toast. And, even more so, especially with PB and bananas.
I want to try this.. 🙂
Practical and delicious. It’s pity that I’ve noticed this too late 🙁
Always next summer =)
Yummy. Nothing like fresh Jam. And two weeks? May not last that long since it’s homemade. Thanks for stopping by 😉
This looks so pretty and delicious!
I didn’t know an easy jam existed! I was just telling hubby about the summer, years ago, my mom made peach and cherry jam. It took all day and that was also the last time. 😀 My favorite way to eat it was to stuff it into the ends of homemade croissants. I’m going to try your recipe with those fruits and see what happens! I’d also like to try it using the rice cooker and bread maker but I’ll try the oven way first. Thanks for posting!
Stuffing jam into the ends of croissants sound so yummy! I’ll have to give it a try!
Sounds great – bet it would be fab to top a rice cracker with a generous spread of philadephia! Thanks for the like on my blog 🙂
That’s exactly how I ate the jam =)
Thanks for the sharing. Love the the idea of fresh fruits jam, do you think we can skip the sugar? baking will turn the sugar dark color?
I think you can skip the sugar, but it really depends on your fruits. A lot of times when you bake fruits it has a more tart taste. I think the sugar help balance out the flavor. If you get the chance to try it, let me know how it goes =)
Thanks for the advice.
You’re welcome!
I think you can skip the sugar if the fruits are sweet enough. Sometimes after you’ve baked fruits they taste a little more sour. Adding the sugar helps balance that out. And I think the sugar helps create the fruit syrup.
Hi! I tried this recipe and everyone thought it was delicious! We hate it with angels food cake and it made a wonderful dessert:)
Thank you so much for letting me know! I’m so glad that you and your family enjoyed the recipe =)
Looks so simple yet delicious! Do you know if this would also work in a food processor? I know for certain more liquid foods (e.g., soups), a blender is necessary since a food processor doesn’t draw as much liquid out. Thanks!
I haven’t tried it with a food processor, but I think it could work. If you try it that way, let me know how it goes =)