Strawberry Peach Jam

This jam is SO good! My boys even like it!

STRAWBERRY PEACH            JAM

Makes approx. 15 half pint jars

INGREDIENTS

4 pounds ripe peaches (I used nearly 6 pounds)

7 cups granulated sugar, divided

8 cups fresh strawberries, rinsed, hulled, and quartered lengthwise

1/2 cup fresh lemon juice

1 Tbsp. butter

PROCESS

1.  Put large canning pot of water on to boil.  When boiling, add half-pint jars and boil 10 minutes.  Turn off heat and allow jars to sit in hot water until needed. Simmer lids in a separate pan then turn off heat and allow to sit until needed but remove screw tops to dry towel.

2.  In a separate pot of boiling water, blanch peaches in batches for 60 seconds then transfer to an ice bath.

3.  Peel and slice peaches into a large non-reactive pot. 

4.  Add 3 1/2 cups sugar to peaches and bring to a boil.

5.  Puree peaches and sugar with immersion blender while cooking for about ten minutes over medium heat.

6.  Add strawberries, remaining 3 1/2 cups sugar and lemon juice.

7.  Return to a boil, stirring often, then puree until all is smooth and well blended.

8.  Cook for forty minutes, stirring often so as not to burn on the bottom.  Occasionally skim foam from top.

9.  Remove jars from hot water (I placed mine onto a cooling rack over a cookie sheet to catch drips) then turn heat to high to return canning pot water to a boil for processing.

10. Using funnel, pour jam into sterile jars leaving 1/2 inch of head space.  (I just stop pouring when jam reaches bottom edge of the funnel.)

11. Wipe rims with damp paper towel.

12. Top jars with lids and screw on the covers.

13.  Using tongs, place jars of jam into boiling water and allow to boil gently for 10 minutes.

14.  Remove with tongs to cool on thick towels so jars don't crack on cooler counter top.

15.  You will hear popping as the jam cools.  That is the lovely sound of the jars sealing.

16.  After jars have cooled, tighten screw tops and store on the shelf for one year.

17. Refrigerate once opened.

Rather than doing the whole boiling the jam jars, I just froze them and now they are a great freezer jam!

Enjoy!