This jam came as a result of leftover fruit after making other things. I had some strawberries and peaches in the freezer so I decided to combine them to see what kind of jam they would make. They make a great combination. They are both sweet but not overly so. If you find yourself with leftover fruit and not enough to make a full batch of either peach or strawberry jam, try making this one. This jam would be great in a linzer cookie or on breakfast toast.
Ingredients:
3 cups strawberries, crushed
2 cups diced peaches
5 cups sugar
2 TBS fresh lemon juice
1 box powdered pectin
Yield: 14 pints
Here's how:
Prepare sterilized jars and a water bath canner.
Combine the strawberries, peaches and lemon in a large pot.
Add the pectin.
Cook the mixture to a full, rolling, boil, stirring constantly.
Stir in the sugar and mix well. Cook to a full, rolling boil and let cook there for one minute.
Skim off the foam.
Ladle the jam into prepared jars, leaving 1/4 inch of head space. Place on lids and screw bands.
Process for 10 minutes in a water bath.
Remove the jars and let cool in a draft free room for 24 hours. Store for up to one year. If the jars do not process, store in the fridge for up to 3 weeks.
Ingredients:
3 cups strawberries, crushed
2 cups diced peaches
5 cups sugar
2 TBS fresh lemon juice
1 box powdered pectin
Yield: 14 pints
Here's how:
Prepare sterilized jars and a water bath canner.
Combine the strawberries, peaches and lemon in a large pot.
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| Peaches and strawberries in a pot |
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| Pectin into the pot |
Stir in the sugar and mix well. Cook to a full, rolling boil and let cook there for one minute.
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| After boiling for 1 minute |
Ladle the jam into prepared jars, leaving 1/4 inch of head space. Place on lids and screw bands.
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| Prepared jars |
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| Jars in the bath |
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| Jars upside down for 24 hours |
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