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Strawberry Peach Jam

By JenSmith on May 30, 2006

Photo by Kendra's Kitchen

8 Reviews

Prep Time: 30 mins
Total Time: 1 hrs 30 mins
Yield: 6 half-pints

Photo by Kendra's Kitchen

About This Recipe

"This is a recipe that I found in a library book and plan to try soon. From "Perfect Preserves" by M. Dalton King."

Ingredients

2 quarts fresh strawberries, just ripe
4 cups fresh peaches ( about 1 pound)
1 lemon, juice of
3 cups granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon cinnamon ( or use 1 stick and discard after)

Directions

Wash and hull the strawberries, then cut each in quarters.
Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
When peaches are cool enough to handle, remove the skin.
Cut peaches in half and remove pit, then slice the fruit.
Place the strawberries and peaches into a large pot.
Stir in the lemon juice.
Heat the fruit over medium heat until it begins to soften (about 10 minutes).
Mash the softened fruit and add the sugars. (if using cinn stick, add now).
Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
Watch your jam carefully to prevent scorching, stirring often.
If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
When the jam is ready, stir in the cinnamon and remove the pot from the heat.
Let sit for 5 minutes, then skim off all the foam.
Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
Wipe the rims clean, place lids and adjust the rings fingertip tight.
Process in a hot water bath for 5 minutes.
Cool completely, check seals and label.
Store in a cool, dry, dark place for up to 1 year.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (2637 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 630.1
Calories from Fat 7: 21%

Amount Per Serving: %
Total Fat 0.8g: 1%
Saturated Fat 0.0g: 0%
Cholesterol 0.0mg: 0%
Sugars 153.5 g
Sodium 13.2mg: 0%
Total Carbohydrate 161.2g: 53%
Dietary Fiber 5.5g: 22%
Sugars 153.5 g: 614%
Protein 2.3g: 4%

Reviews

"My friend gave this recipe to me, and when I was looking to see if it was posted, this is the exact same one! This is the best jam you have ever had in your life! It is so good! The cinnamon just adds this whole blow your mind effect! The only thing I do differently, is to add one packet of sure-gel just before the sugars. This makes 8 half pints for me and I had to process mine for 15 minutes for them the seal. I tried five and no dice so I precessed for an additional 10 and it worked fine. This is divine! Give it a try!"

By ~SarahBeth~ on September 21, 2009 | 952085
"Great recipe! I cheated and used 3 T pectin granulated, stirred for about 15 min, came out perfect! Brown sugar and cinnamon added something really special."

By Chef #1314168 on October 19, 2012 | 1341576
"I boiled mine for 50 minutes instead of 25 due to the reviews of thin jam. I like mine thick and more like preserves. Due to reducing the fruit this much I only got 3.5 half pint jars. The cinnamon is a nice touch but next time I will reduce it a bit due to the fact I end up with less jam with the long boil, it was just a wee tad too much cinnamon for 3.5 jars worth but I bet perfect when you get 6 jars."

By 6 pack mama on August 23, 2008 | 694602
"This was outstanding. I did have a little problem getting it to completely set up because I pureed the fruit together and so it took over an hour of stirring before it started to thicken. But even with the added time it is honestly the best jam I have ever eaten. Everyone should try this. You will not be disappointed."

By Chef #510072 on July 26, 2008 | 678211
"I was leary to try this recipe since the one who posted it hadn't even tried it yet but the reviews made me want to try it out since it was most of the others first attempt at Jam making. It was my first as well. I shrunk the recipe down to only making one half pint jar to try it out. And it turned out awesome. I was really surprised how fast it was to make it. Now it was a little thick from the fridge may have been my fault on that but I popped it in the microwave a few seconds and it was perfect. I never liked Jam until I tasted some in Georgia last week and we picked peaches on our way home and I decided to try my hand at jam making bought some good strawberries found this recipe and tried throwing the two together and it it awesome. Thanks for the reviews and this great new recipe that I plan to keep!!"

By Kendra's Kitchen on July 17, 2008 | 673584
"This recipe was DEEEELICIOUS!!! I actually halved the recipe and it worked great. I had never canned anything before, and I processed one jar in the water bath and left one jar unprocessed since I was going to start eating it right away. The cinnamon was a great final touch (I used ground cinnamon instead of the stick) and it jelled great. I should have let the peaches boil for a little longer because the skin was still a little tough to remove even after boiling for a minute (probably because I had been storing them in the fridge). I will definitely make this again and in much larger quantity than I did yesterday."

By One Pampered Chef on July 01, 2007 | 441895
"It's to bad there's a limit of 5 stars - this was wonderful. I had never made anything like a jelly or jam -this was my first. It was so easy, and the flavor was terriffic. I didn't jar the jam, I used it in various ways. One large jar went to a friend for things like Toasted Peanut Butter and Jam breakfast sandwiches! Unlike the usual jammy things, I baked a Devils Food Cake and used the Jam for the inner layer between the 2 cakes and as the "icing" on the top of the cake. that onpened my mind to a whole bunch of possibilities. I hope to make it again, and try varying the fruit, like just peaches. Should I ever really learn to "jar jams" as gifts - this would definately be the recipe I use. Perfect!!!! Bdavis - Hudson, FL"

By The Thorn of Hudson, FL on October 17, 2006 | 324017
"This was good but this recipe works if you are at sea level. I used two pkgs of pectin and 1/2 cup lemon juice. I elected not to use the cinnamon. I wanted the jam to jell well. It is a good recipe. I also processed for 10 minutes in a hot water bath. Do not take the chance of the jam or jelly not sealing, then you have to start again. Thanks for posting."

By Montana Heart Song on September 06, 2006 | 309322