- 1
Ingredients
- 2.5 cups crushed* strawberries
- 2.5 cups crushed peaches**
- 1/4 cup lemon juice
- 6 Tbsp pectin
- 7 cups granulated sugar
- Equipment: 8 (8 oz) glass preserving jars with lids and bands or freezer safe canning jars
Preparation
Step 1
**If preserving: prepared boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.**
Mix strawberries, peaches and lemon juice in a 6- or 8-quart saucepan. Sprinkle the pectin over the fuit and stir.
Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
Add the sugar, stirring to dissolve. Return mixture to a full rolling boil. Continue boil for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band.
**If preserving: process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.**
Otherwise, store in the refrigerator (plan to give some away!) or store in freezer (in freezer safe canning jars).
Notes:
*Crush fruit by hand using a potato masher. **I love the taste of half berries, half peaches. But feel free to change it up and use whatever combination of berries, peaches, or other fruit you'd like!