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!
