Strawberry-peach Jam with Schwips

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	6 mins
Total Time	26 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

150 g peach (s), (mountain peaches), rouhly diced
250 g strawberries, rouhly diced
30 g strawberries, quartered
3 cl schnapps, (fruit schnapps) or fruit liqueur (e.g. Berenzen sour fruits
200 g preservin suar (2: 1)

Instructions

The diced fruits are put in a larger pot, along with the schnapps or liqueurs and the preserving sugar. Let it boil briefly once.
The fruits begin to crumble, now puree. Simmer for about 4 minutes while stirring. Meanwhile add the quartered strawberries, they should still be recognizable as strawberries.
If the jam is too firm during the jelly test, just add a shot of schnapps, if it is too soft, add 1 - 2 tablespoons of jam sugar and cook for another 4 minutes.
When the consistency is as desired, pour the jam into jars that have been rinsed with hot water and turn the closed jars upside down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.