This was the second kind of jam that I made last weekend…and then I mopped my kitchen ;). My peaches were so juicy and my kitchen is so small it seemed like I had sugar or peach juice from one end to the other – and I probably did! It was worth it though. They were both delicious! Jordan and I couldn’t really decide which flavor of jam we liked better. You should probably just make both ;). Enjoy!
Strawberry Peach Jam
4 cups peaches, peeled and chopped
1 cup strawberries, chopped
1 box sure jell
6 cups sugar
2 tbsp lemon juice
1. Place prepared fruit into 6- or 8-quart saucepot. Stir in pectin. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
2. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
3. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*adapted from Kraft