After bugging my sister for the last few years to give me her strawberry/peach jam, she finally found the time to make me happy. I have never made this but plan to. It is so yummy. I guess I can't say it is hers(sorry sis) but she got it out of a book. Not sure which one, maybe she can enlighten us...although it might be next year until she lets us know.:)
Easy Strawberry Peach Jam
2 cups crushed strawberries (about 1 quart)
2 cups peeled, pitted crushed peaches (about 1 ½ lbs. peaches)
¼ cup water
2TBL lemon juice
1 box (1¾ or 2 oz) dry pectin
6 cups sugar
In a heavy- bottomed 8-10 quart pan, mix fruit water, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil; then boil, stirring, for 1 minute (if using a 2oz box of pectin, boil for 2 minutes) Remove from heat and skim off foam.
Ladle hot jam into hot, sterilized half-pint or pint jars leaving ¼ inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. (8 minutes for pint jars.)
Let stand for 12-24 hours at room temperature.
2 cups crushed strawberries (about 1 quart)
2 cups peeled, pitted crushed peaches (about 1 ½ lbs. peaches)
¼ cup water
2TBL lemon juice
1 box (1¾ or 2 oz) dry pectin
6 cups sugar
In a heavy- bottomed 8-10 quart pan, mix fruit water, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil; then boil, stirring, for 1 minute (if using a 2oz box of pectin, boil for 2 minutes) Remove from heat and skim off foam.
Ladle hot jam into hot, sterilized half-pint or pint jars leaving ¼ inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. (8 minutes for pint jars.)
Let stand for 12-24 hours at room temperature.
No comments:
Post a Comment