Last year, after fresh peach season was over, I saw a recipe for Roasted Peach and Strawberry Jam. I saved that link for a half a year, until this week, when the farmer’s market was selling BOTH fresh peaches and strawberries. It was worth the wait.

This jam isn’t cooked, but will last a couple of week if refrigerated. As if!

It is an easy and (hands on) quick recipe.

INGREDIENTS

• 3 cups (350 g) hulled and cut up strawberries
• 3 cups (415 g) halved peaches
• 1/3 cup sugar
• 2 Tbl lemon juice

METHOD

1. Halve peaches and remove the stone
2. Bake peach halves at 250 F for 15 minutes, then turn over, skin side up and bake for and additional 15 min
3. Slice strawberries – they don’t have to be too small, but should at least be sliced in half
4. Remove peach halves from oven, remove the skin and dice them, toss with the strawberries, sugar and lemon juice.
5. Spread fruit on a lightly olive oil sprayed, aluminum foil lined baking sheet (with edges) for 45-60 minutes or until the fruit is very soft, but not so long as the juice solidifies.
6. Remove the fruit from the over and let cool 5-10 minute.
7. Pour fruit and juices into a food processor and puree until the desired consistency is obtained.
8. Can and place in the refrigerator.