Pam's Strawberry- Peach Jam

3
Pam Ellingson

By
@wmnofoz

I got a great buy on strawberries and peaches yesterday! I had been wanting to add another flavor to my Christmas stash, so I got busy and made this jam. No pectin is needed. Sure tastes good on a English muffin.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 10 to 12 - 4oz jelly jars
Prep:
20 Min
Cook:
1 Hr 45 Min
Method:
Canning/Preserving

Ingredients

  • 8 c
    firm ripe strawberries, washed, hulled and coarsely chopped
  • 4 c
    firm, ripe peaches, peeled, seeded and coarsely chopped
  • 3 c
    granulated sugar
  • 1 c
    brown sugar, firmly packed
  • 1
    juice of lemon , fresh
  • 1
    cinnamon stick or 1/2 tsp, ground cinnamon

How to Make Pam's Strawberry- Peach Jam

Step-by-Step

  1. Prepare the fruits:
    Wash and hull the strawberries, then chop coarsely. (Measure 8 cups of chopped strawberries) Wash peaches. (To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.)
    When peaches are cool enough to handle, remove the skin, remove pit, then chop the fruit coarsely.(Measure 4 cups of chopped peaches)
  2. Place the strawberries and peaches into a large heavy pot or Dutch oven and stir in the lemon juice.
    Heat the fruit over medium heat until it begins to soften (about 10 minutes).
    Mash the softened fruit (or use a stick blender until chunky smooth) and add the sugars. (if using cinn stick, add now).
  3. Bring the mixture to a boil over medium high heat and let it continue to cook until thick or until it reaches 221F on a candy thermometer. (I turned the heat to medium and let it boil slowly along for about 45 min to an hour, stirring occasionally. It never got to 221°F)
    Watch your jam carefully to prevent scorching, stirring often if using higher heat.
    If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done
  4. Testing can be done by dipping a small spoonful of the hot jam onto a china or glass plate that has been kept in the freezer. Return to freezer and give the jam on the plate a minute or so to cool and then see if it is the right consistency.
  5. When the jam is gelling to your satisfaction, remove the pot from the heat and remove cinnamon sticks (or stir in the ground cinnamon).
  6. Pour into hot, sterilized jars, place two piece lids and process in a hot water bath for 10 minutes. Remove from hot water and place on towel lined workspace. You can cover jars with another towel to prevent drafts. Let sit until all jars are sealed. If there are any which don't seal, refrigerate and use as soon as possible.

Printable Recipe Card

About Pam's Strawberry- Peach Jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids



Show 6 Comments & Reviews

How to Make Lasagna

How to Make Lasagna


Lasagna is popular around the world. There are varying opinions of its origin. Many think its infancy is in Greece stemming from the Greek word “laganon” which refers to dough cut in strips. Proud Italians believe it has its roots in Naples, Italy. Others claim the oldest written recipe was found in a British cookbook. […]

20 Southern Staple Cornbread Recipes

20 Southern Staple Cornbread Recipes


There’s just something we love about homemade cornbread in the fall. Paired with a bowl of chili, topped with pinto beans or just cooked to golden brown perfection in a cast iron skillet, cornbread is one of our favorite delicious comfort foods. From mom’s classic recipe to something a little spicier, we have a cornbread […]

18 Cozy Soup Recipes

18 Cozy Soup Recipes


There’s nothing better than a big bowl of comforting soup on a cool fall day. Pair with your favorite crusty bread recipe for a delicious meal the entire family will love. Everyone will be begging for more of these homemade soup recipes!