Strawberry-Peach Lambic Jam

Strawberry-Peach Lambic Jam
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strawberry peach lambic jam
Double batch right from the start!

Just as we said on Monday, we had to try making a Strawberry Lambic Jam, but we wanted to change it a bit and make a strawberry-peach version. All these recipes are the same: mix fruit, sugar, and a Lambic beer, then boil it down to make jam. It does take a while, but it’s worth it.

We didn’t exactly plan to make a strawberry-peach version; it was simply that the liquor store didn’t have a strawberry Lambic. We might have waited, but we had several pounds of strawberries waiting at home. So, we scanned the shelves, thinking about what would go well with strawberries and selected a peach Lambic beer. Strawberries and peaches sound like a good combination.

We just knew this would be good, so our pictures show us making a double batch right from the get-go.

Strawberry-Peach Lambic Jam

Yield: 1 pint

Strawberry-Peach Lambic Jam


  • 1 pound strawberries, hulled and cut into quarters
  • 1/2 cup (100 g) granulated sugar
  • 12 ounces Peach Lambic beer
  • Pinch kosher salt

Abbreviated Instructions

Combine all ingredients in a non-reactive container. Cover and refrigerate overnight.

Place in a heavy-bottomed saucepan over medium heat and bring to a boil. Continue cooking until thickened and very syrupy, about 40 minutes.

Pack in an airtight container and refrigerate.

Ingredient discussion:

peach lambic beer
This company has made Lambic beers since 1822 — it must be doing something right.

Obviously, the real key to these Lambic jams is the wild yeast fermented Lambic beers. Yes, we know what they cost (about $6-7 for 12 ounces), but they really do make a great jam. Obviously, if you want a pure strawberry flavor, find a strawberry Lambic; otherwise, feel free to change the flavor combination as you see fit.

Procedure in detail:

macerating strawberries
Macerate basically means soak, so soak those strawberries in the mixture overnight.

Macerate. Just put all the ingredients into a non-reactive container and give them a stir. The container could be a glass bowl, or, as we used, the stainless steel saucepan that we’ll use to cook up the jam. Cover and refrigerate overnight.

cooking jam
The mixture will really foam when it starts to boil, so pay attention or you’ll have a mess to clean up.

Boil. Place the mixture in a heavy-bottomed saucepan over medium heat and bring to a boil. Continue cooking over medium heat, stirring often, until the liquid is reduced to a thick syrup that coats the back of a spoon.

Pack. Scoop the jam into airtight containers — we use canning jars — and cover. Keep in the refrigerator.

Without a doubt, these are some of the most flavorful jams we’ve ever had, just bursting with flavor and tartness. Of course, that’s obvious to you, regular reader, since we’ve made several batches over the last few weeks (we also made a double batch of the raspberry version that we didn’t tell you about). Sure, they take time, but it’s pretty easy time, and you’ll end up with some of the best jam on the planet. Five out-of-this-world stars.

Worth the trouble?

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