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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%
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By: Karen67

Strawberry Peach Jam

Recipe #170712 | 1½ hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: JenSmith
May 30, 2006

This is a recipe that I found in a library book and plan to try soon. From "Perfect Preserves" by M. Dalton King.

6 half-pints (change servings and units)

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: SarahBeth131

On Sep 21, 2009

My friend gave this recipe to me, and when I was looking to see if it was posted, this is the exact same one! This is the best jam you have ever had in your life! It is so good! The cinnamon just adds this whole blow your mind effect! The only thing I do differently, is to add one packet of sure-gel just before the sugars. This makes 8 half pints for me and I had to process mine for 15 minutes for them the seal. I tried five and no dice so I precessed for an additional 10 and it worked fine. This is divine! Give it a try!

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From: 6 pack mama

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.

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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.

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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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