7 simple tips to homemade strawberry peach jam {and instructions}

By tschnet1

Ingredients

• 10 cups of Mashed-up Peaches. {about 25 medium sized peaches}
• 7 cups of White Sugar
• 1 big box of Strawberry Jello

Details

Servings 1
Adapted from allthingsthrifty.com

Preparation

Step 1

Tip 1: Before you start peeling your peaches, blanch them {submerge them} in a pot of boiling water for about 40-60 seconds. This will save you oodles of time and the skins will peel right off after you blanch them. Next, submerge them in a bowl of ice water to cool

Tip 2: Cut an “X” in the bottom of your peaches with a paring knife. The “X” will help expedite the peeling process because you will have four edges to hold onto while you peel. As you can see in the photo below, the skin of the peaches will come right off and the “x” will help speed up the process.

Tip 3: Use a blender to mash up your peaches.

Puree the peaches if you want, but ig you want jam a little chunky, just pulse until you reach a chunky-yet-smooth consistency. Make sure you have 10 cups of mashed peaches when you finish blending.

Next, pour your peaches into a pot and add the sugar.

Tip 4: Put 1 tablespoon of butter into the peaches. This will help your peaches to not foam at the top. Boil for 20 minutes.


After your peaches and sugar have cooked for 20 minutes, add 1 large box of strawberry Jello mix. Stir it in and boil for 1 minute. I use a wooden spoon to stir the peaches because they are super hot and you don’t want to melt any plastic spoons during the process.

Tip 5: Place your flat canning lids in a separate sauce pan of water and boil. This step will help the bottles to seal easily!

Tip #6: Roll your glass pint jars in the boiling water right before you pour the jam into them. This helps heat up the jars so that the hot jam will not shatter the glass, and it also sterilizes the bottles.

Pour your jam into your now hot jars, put on the flat lid from the boiling water and tighten the ring firmly.

Tip #7: Put the jars upside down. I am a firm believer that this is the reason why my lids seal so well. The heat from the jam helps the sealing process.