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canning, freezer canning, peach strawberry jam, peaches, strawberries

Strawberry Peach Jam

In one batch I added 1/2 tsp. cinnamon after cooking with pectin, stirring in right before adding to jars. It was so yummy. I have yet to taste how it will be after freezing, but if it was anything like when it was fresh it was amazing!

Ingredients

  • 2 cups sliced fresh strawberries
  • 1-1/4 cups finely chopped peeled peaches
  • 1 package 1-3/4 ounces powdered fruit pectin
  • 5 cups sugar

Instructions

  1. In a large saucepan, combine the strawberries, peaches and pectin. Cook and stir until mixture comes to a full rolling boil. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam if necessary.
  2. Pour into jars or freezer containers. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 5 cups.
  3. Originally published as Strawberry Peach Jam in Country Woman July/August 2005, p43