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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half-pints 450g Recipe makes 6 half-pints) |
||
| Calories 633 | ||
| Calories from Fat 7 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 648mg | 18% | |
| Total Carbohydrate 162.1g | 54% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 153.8g | ||
| Protein 2.4g | 4% | |
Ingredients
- 2 quarts fresh strawberries, just ripe
- 4 cups fresh peaches (about 1 pound)
- 1 lemon, juice of
- 3 cups granulated sugar
- 1 cup light brown sugar, packed
- 1/2 teaspoon cinnamon (or use 1 stick and discard after)
Directions
1
Wash and hull the strawberries, then cut each in quarters.2
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 fuzz. Cut peaches in half and remove pit, then slice the fruit.3
Place the strawberries and peaches into a large pot. Stir in the lemon juice. Heat the fruit over medium heat until it begins to soften (about 10 minutes).4
Mash the softened fruit and add the sugars. (if using cinn stick, add now). Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer. Watch your jam carefully to prevent scorching, stirring often. 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. Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer. Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.5
When the jam is ready, stir in the cinnamon and remove the pot from the heat. Let sit for 5 minutes, then skim off all the foam.6
Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom. Wipe the rims clean and adjust lids.7
Process in a hot water bath for 5 minutes. Cool completely, check seals and label. Store in a cool, dry, dark place for up to 1 year.
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Featured Reviews for This Recipe
From: Mom of 5 Munchins
On Aug 23, 2008
I boiled mine for 50 minutes instead of 25 due to the reviews of thin jam. I like mine thick and more like preserves. Due to reducing the fruit this much I only got 3.5 half pint jars. The cinnamon is a nice touch but next time I will reduce it a bit due to the fact I end up with less jam with the long boil, it was just a wee tad too much cinnamon for 3.5 jars worth but I bet perfect when you get 6 jars.
From: Chef #510072
On Jul 26, 2008
This was outstanding. I did have a little problem getting it to completely set up because I pureed the fruit together and so it took over an hour of stirring before it started to thicken. But even with the added time it is honestly the best jam I have ever eaten. Everyone should try this. You will not be disappointed.
From: Kendra's Kitchen
On Jul 17, 2008
I was leary to try this recipe since the one who posted it hadn't even tried it yet but the reviews made me want to try it out since it was most of the others first attempt at Jam making. It was my first as well. I shrunk the recipe down to only making one half pint jar to try it out. And it turned out awesome. I was really surprised how fast it was to make it. Now it was a little thick from the fridge may have been my fault on that but I popped it in the microwave a few seconds and it was perfect. I never liked Jam until I tasted some in Georgia last week and we picked peaches on our way home and I decided to try my hand at jam making bought some good strawberries found this recipe and tried throwing the two together and it it awesome. Thanks for the reviews and this great new recipe that I plan to keep!!
From: Montana Heart Song
On Sep 6, 2006
This was good but this recipe works if you are at sea level. I used two pkgs of pectin and 1/2 cup lemon juice. I elected not to use the cinnamon. I wanted the jam to jell well. It is a good recipe. I also processed for 10 minutes in a hot water bath. Do not take the chance of the jam or jelly not sealing, then you have to start again. Thanks for posting.
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