Strawberry Peach Jam

Making jam is so simple.  I love to make jam to can the fresh flavors of summer.  Sometimes, I do not have enough of one kind of fruit on hand to make a jam.  This recipe is great for when you have some strawberries and peaches left but not enough to make their own jam.  It is sweet and delicious.  It is also simple to make.  I used frozen berries from my garden and peaches I had frozen from the farm stand.  I had just enough to make this recipe and I am so glad I did.  It has a beautiful color and will go great on fresh buttermilk biscuits.  This recipe is canned in a water bath canner.

Yields: 7 half pint jars

Ingredients:

4-1/4 cups prepared fruit (about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe peaches)

2 Tbsp.  fresh lemon juice

1 box powdered pectin 

1/2 tsp.  butter or margarine

6 cups sugar, measured into separate bowl

 

Here's how:

 

Prepare your water bath canning pot and jar as usual.  I use the dishwasher to sterlize the jars.

 

Clean the strawberries and hull them.  Crush strawberries thoroughly, one layer at a time using a potato masher or in the food processor. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot.

 

Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot.



Stir in lemon juice.

Pour the pectin into prepared fruit in sauce pot. Add butter to reduce foaming.

Berries, peaches, lemon juice and pectin in the pot

Place the pot on the stove and bring the mixture to full rolling boil on high heat, stirring constantly.

Stir in sugar.

Sugar in the pot

Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

All done and ready for the jars

Fill the prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in canner. Process for 10 minutes.

Jars layed out and ready

Fillejars in the canner

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Store upside down if desired. 

Done and ready to store