Strawberry Peach Jam

Recipe by JenSmith
READY IN: 1hr 30mins




  • 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.