Tuesday, September 14, 2010

Recipe - Strawberry Peach Jam

I have not cooked much with Greg gone this week. I'm sort of in survival mode, and don't see too much point in making big homecooked meals when my boys are just as happy with macaroni and cheese. The small amount of food preparation that I have done has mostly been for fun and for my benefit. This strawberry peach jam was definitely fun, and definitely to my benefit because it is absolutely scrumptious! My sister London got a great deal on a lot of peaches, and I was more than happy to help use them up. She and our friend Tammy came to my home yesterday and we spent the afternoon jamming away.

Strawberry Peach Jam

4-1/4 cups prepared fruit (about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe peaches)
2 Tbsp. fresh lemon juice
1 box Sure Jell Fruit Pectin
1/2 tsp. Butter or margarine
6 cups Sugar, measured into separate bowl

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and mash peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.

Stir pectin into prepared fruit in saucepot. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

1 comment:

mj said...

please excuse me while i wipe the drool off my keyboard! yum!