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My Pizza Stone Tastes Funny and How to Wash It

I absolutely love my baking stone (I have a square pizza stone similar to this one because it is more versatile than a round one.) I use it all the time and for pretty much everything I put in the oven. ( Disclosure: I am including affiliate links for your convenience .) Which I learned is a mistake. The food I bake on my pizza stone is starting to taste weird. The stone smells and smokes when I put it in a hot oven. Why? Because baking and pizza stones are porous. That’s how they do their job of creating perfectly baked bread and pizza crusts. But the porous stone can also absorb and trap the fats and oils in the food baked on top of it. Over time, the oil heats and releases into the lovely seasoning you created by baking on the stone and makes your pizza or bread taste awful and/or fill your kitchen with eye watering smoke. Bleach! In other words, I should have used a metal baking sheet to make oven baked French fries and not my baking stone. Oops. Save this tutorial to

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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Rivki Locker said…
These look lovely. I haven't yet conquered my fear of canning. Maybe next summer...
Rivki - You can try making freezer jam instead of canning. It's more forgiving because you don't have to worry about the jars sealing as long as they are frozen. Whew!
I have never canned before, but I love jam. Thanks for going through the steps here. I think this is something I am going to have to try in the future. I am a new follower from Blue Cricket Design. Vicky from www.messforless.net
Jigglebuns said…
This looks delicious!! I just finished some raspberry peach jam this morning and was planning on doing a batch of strawberry peach...good to know I'm not completely off base! :)
Marie said…
Sounds yummy! Thanks so much for linking up with us at Show & Share!

Marilyn said…
Super cute unique and idea..Yummmmy..I love it..I would love for you to pls link and share this via my linky party today ~ Pin Inspitational Thursdays via http://theartsygirlconnection.blogspot.com/2011/10/pinspirations-pinterest-inspirational.html TY. :))
I love Strawberry Jam in any combo, but I've never added peach! I'll have to try it! #ALittleBitOfEverything x