No-Cook Strawberry Peach Jam

If you haven’t made homemade jam yet, you NEED to jump on the bandwagon!

Trust me, I was once feeling the way you are… “It’s too hard.”  “It is too time consuming.”…. But let me tell you… It is EXTREMELY EASY!  And well worth it!  Be sure and check out No-Cook Strawberry Jam for that yummy recipe!

Summertime comes, and I am always stocking up on homemade jam so I have enough to last me until the following year.  Nothing beats homemade, nothing!

I made a batch of some Strawberry Peach jam and it is definitely my favorite! This recipe comes from MCP Premium Fruit Pectin and is absolutely AMAZING! These two flavors combine to make a perfect flavor combo!  You need to try out this recipe!  It is fantastic!

First off, some helpful tips for making successful freezer jam:

  • Use firm ripe fruit.  You don’t want to use under-ripe or over-ripe.  It will effect the set of your jam.
  • Always use clean jars.
  • Only use the recipe that your pectin calls for.  Mix and matching different pectins and recipes will cause your jam to fail. This is the recipe for MCP brand pectin and it is my favorite.
  • Measure ingredients exactly.
No-Cook Strawberry Peach Jam
No-Cook Strawberry Peach Jam! This is an INCREDIBLE recipe!
Recipe type: Side Dish
  • 1¼ cups crushed strawberries
  • 2 cups finely chopped peaches
  • ¼ cup fresh lemon juice
  • 1 (2 oz.) box MCP Pectin
  • 4½ cups sugar
  • 1 cup light corn syrup
  1. Wash and rinse plastic containers with tight fitting lids. There are freezable glass jars and that is what I used. Make sure it says freezable. Use 1-2 cup sized containers.
  2. Wash, stem and crush berries using a potato masher for best results. Peel, pit and finely chop peaches. Do not puree the fruit, jam should have bits of fruit.
  3. Measure EXACT amount of prepared fruit and lemon juice into a large bowl.
  4. Measure EXACT amount of sugar into a separate bowl. Reducing sugar amount or using substitutes will result in set failures.
  5. Gradually stir in 1 box of MCP pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
  6. Pour 1 cup light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
  7. Stir sugar in gradually. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy.
  8. Pour into prepared containers, leaving ½-inch space at the top for expansion during freezing.
  9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in fridge. Recipe makes 7 cups.

This jam would go perfectly with
Whole Wheat Bread
My Family’s Homemade Dinner Roll Recipe
Copy-Cat Texas Roadhouse Rolls 

(recipe from MCP Premium Fruit Pectin)
(cutting board pictured from Gray Crown)

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  1. Robin

    Hi Nikki, this looks like a great recipe. And thanks for the wonderful cucumber dressing on eighteen 25’s blog Nice to see recipies without dairy.

  2. Hey Nikki! I love your blog! You’re color scheme is way cute, and all your recepies looks so good!
    Especially that jam! :)

    I wanted to say thanks for repinning my “20 favorite free fonts” post!
    A large majority of my page views have been coming from your pin of it! So thanks! :)


  3. Amy

    I’ve only made Strawberry Jam from the Sure-Jell type of pectin. Will this recipe work with sure-jell if I can’t find MCP Pectin?

  4. I am so excited about this recipe. It is exactly what I needed to answer the “what do I do with all this fruit?” problem. I officially LOVE your blog!

  5. Janet bosley

    I made some frozen homemade strawberry jam this summer. I did reduece the amount of sugar becauseit was so sweet and we ended up with the most delicious Jam. I tmight have been more like a preserve as it was very fruity, and not quite as set as the jam I put full sugar it but it made the bes Pancake, waffel topping, great on rolls and it wasnt icky sweet. it actually had more strawberry flavor thatn the more sugar jars did.

  6. Darryle Ray Sanchez

    I’ve made strawberr6 freezer jam….and it was INSANE good! BUT….just wait until you try it with nectarines!!!

  7. Alden

    I have the same question as Miranda (#8): Can this be done without corn syrup? I am trying to avoid corn products, but I thing this jam looks amazing!

  8. Marek

    I made this recipe today except I made it with Ball’s instant pectin. It only called for 2/3 c. sugar for every 1 2/3 c. fruit, so I feel like the sugar in this recipe is excessive.

  9. Alyssa

    I did everything right…only question I have is if I wanted to can them instead of freezing the jam, is it okay to not cook it? Or when canning do you have to cook the fruits down and remove the foam layer?

    • Chef in Training

      So sorry about that! It should be there now. Thanks so much for bringing that to my attention and please let me know if you have any further questions :)