Friday, September 30, 2011

Canning Strawberry Peach Jam

I found a great strawberry sale earlier this summer. I bought a bunch of strawberries with the intention of making and canning strawberry jam since my first canning experiment of spiced blueberry jam went so well.

The berries sat in the refrigerator for a while and started to go soft. I froze four containers of strawberries until I could find the time.

 My second attempt at canning jam. Woohoo!


A little later Husband hit a fresh peach and nectarine sale. He came home with two large produce bags of each. As we worked thorough the nectarines, the peaches eventually softened. I knew we wouldn’t finish them in time. I didn’t want to let them go to waste either.

Peach jam didn’t have much appeal. However, the idea of strawberry peach jam sounded like a winner.

Let’s jam!

I considered leaving this just as it is as an art installation on the patio. 
I call it The Great Pyramid of Jam.

If you are scared of canning like I was, you can skip the water bath step and make this recipe as freezer jam.

How to Can Strawberry Peach Jam

4 cups of washed and hulled strawberries (approximately 4 packages of strawberries)
Approximately 2-6 peeled, depitted, and sliced peaches (the rest of our peach stash)
4 cups of sugar
1 Tablespoon of lemon juice
1 box of pectin

  1. Combine and heat the strawberries, peaches, sugar, lemon juice, and pectin in a pot at low heat on the stove.
  2. As the mixture stars to bubble, mash the fruit with a potato masher.
  3. Heat the mixture on the stove thoroughly for approximately 15 minutes, stirring occasionally to prevent burning.

Freezer Jam Method

1.      Ladle the jam into clean sterilized jars. Leave approximately ¼ “ of room from the filling to the lid of the jar.
2.      Wipe any excess jam from the outside of the jar. Cap the jar with the lid to fingertip tight.
3.      Allow the jam to sit at room temperature for 24 hours.
4.      After 24 hours, place the jars in the freezer.

Canning Jam Method

  1. Ladle the jam into clean sterilized jars. Leave approximately ¼ “ of room from the filling to the lid of the jar.
  2. Wipe any excess jam from the outside of the jar. Cap the jar with the lid to fingertip tight.
  3. Place the jars in a stock pot or canning pot full of boiling water. Make sure the water covers the top of jars by at least 1 inch.
  4. Boil the jars for approximately 15 minutes or more depending upon your home’s elevation.
  5. Remove the jars from the water bath. Hold your breath until you hear the lids seal with a pop!
Making and canning strawberry peach jam took a bit longer than an hour. The most time consuming part was pealing the peaches and chopping the fruit.


Guess what everyone's getting for holiday gifts this year? Well, if we don't eat it all first!  

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