I love peach jam and strawberries. I actually like them all, the mango maybe my favorite but I like all the homemade ones.

The only bad thing is that I'm the only one who likes it at home, so when I open a boat I throw many weeks eating from it.

If I open several jars at once of different fruits, in the end I almost always end up wasting some that gets bad, so I have decided to make them combined that in addition to being beautiful allow me to have a single open pot each time.

I took the idea from Edd Kimber, The Boy who Bakes , an English boy I've been following for a long time and who participated in a pastry contest in the UK. He is a professional pastry chef and loved this idea of jams mixed in a single pot.

So let's go with my recipe for these jams that you can almost use on almost every fruit.


For the Strawberry Jam

  • 500 g of strawberries - I like to use them fresh but you can also use them frozen, although in this case you will need more time to get it thick.
  • 350 g of sugar – you can put up to 500g but I don't like it to be too sweet if the strawberries are seasonal, so better to try. If they are frozen the normal thing is that you need more sugar because strawberries are usually more acidic
  • 1 tablespoon pure vanilla extract
  • the juice of half a lemon

For peach jam

  • 500 g of peaches
  • 350 g sugar
  • 1 tablespoon pure vanilla extract
  • the juice of one lemon


Wash and clean the strawberries by removing the tail. We chop them up.

In a saucepan we put the strawberries with the sugar. Let cook over medium heat for about 20 minutes removing the foam that may appear on the surface.

Add the lemon juice and vanilla, let cook for another 15 minutes until the jam has thickened and has a somewhat consistent texture.

For peach jam, peel and cut the peaches into small pieces. Put them in a saucepan with sugar and lemon and let cook about 15 minutes. Add the vanilla and move well.

To know if the jam is on point, we put on a plate a tablespoon of jam. With the help of a teaspoon we make a groove in the middle. If it stays separate and the groove or rejoins, it's ready. If the groove joins, then it still has a little bit left.

To sterilize the jars we wash them well. Put in a saucepan separating the lids from the jars and boil for three minutes. These are the jars I use for my jams.

But in my opinion, to sterilize the jars, the easiest thing is to use the microwave. wash the jars well. leave half a finger of water in each and heat to maximum power for three minutes in the microwave. Meanwhile in a saucepan with water boil the lids for three minutes. Fill.

We put the jam filling the sterilized jar halfway with one of the two jams. We finish filling with the other and make the vacuum closing well when the jam is still very hot. We turn the taros around and let them cool upside down.

Tips and Tricks

  • You can use xylitol (the same amount of sugar) or two tablespoons of date paste to sweeten. In this case add 1 tablespoon full of chia seeds to thicken the jam since not using sugar the jam will not thicken the same.
  • You can use your favorite fruit
  • The jam will hold up well in the jars for a couple of months
  • Difficulty: easy
  • Preparation time: 40 minutes
  • Servings: 3 jars of approximately 350 g

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