I’ve recently taken up jam-making. It’s kind of dorky, but I really enjoy doing it! I prefer to make my jams without using pre-made pectin, so green apples have become my new best friends. It’s a bit tricky to get the jam set properly, but I like the challenge.
I’ve been wanting to make a Strawberry Peach Jam for awhile now, and after fiddling with some recipes, I finally have one worth sharing. If you’ve got the time on your hands, you should really give it a whirl. This jam is so good, you can just sit back and eat it right out of the jar – piggy style!
STRAWBERRY PEACH JAM
Makes: 4, 8 ounce (1/2 pint) jars of jam.
- 6 peaches
- 1 pint of strawberries, washed, hulled, and quartered
- 1 tablespoon sugar
- 1 medium Granny Smith apple
- 2 tablespoons orange juice
- 1 cup brown sugar
- 2 cups white sugar
- 1/4 teaspoon cinnamon
Step 1: Bring a saucepan of water to boil. Using a sharp paring knife, score an “X” into the top and bottom of each peach, and boil them for 1 minute. Immediately remove the peaches and place them into a bowl of ice water until cooled. Remove skins (they should just gently rub off). Place peaches into a clean bowl and mash them with a potato masher.
Step 2: Place strawberries in a large bowl, and add one tablespoon of sugar to the berries. Gently toss and allow them to sit for a few minutes.
Step 3: Next, peel the skin off of the apple in one long piece (it should look like a snake). Set aside, and mince the apple. Place apples into a large bowl and toss with orange juice to prevent browning of the fruit.
Step 4: Place peaches, strawberries, apples, apple peel, sugars and cinnamon into a large saucepan with a high rim.
Step 5: Cook ingredients together over medium-high heat. Smash fruit periodically with the potato masher. (I like my jam to have some bite-sized pieces of fruit in it, but the consistency of your jam is up to you – smash as much, or as little, as you want to.)
Step 6: As foam surfaces to the top of the boiling mixture, scoop it off of the jam. (This will keep your jam from looking cloudy in the sterilized canning jars.)
Step 8: After approximately 20-25 minutes, your jam should have thickened up quite nicely. To see if it is finished, simply place a small dish into the freezer for one minute. Remove the dish and immediately plop some jam down on the plate. Run your finger through the middle of the jam – if the line “sets”, you’re done. However, if the jam doesn’t stay separated, keep cooking. (If your jam hasn’t set after 30-40 minutes, you should call it a day and use the “jam” as a dessert sauce. It will still taste GREAT, it just might be a bit runnier than a true jam.)
Step 9: Ladle hot jam directly into hot sterilized jars, leaving 1/4″ head-space. Place lids on the canning jars and screw caps into place. (Try not to be as messy as me – it only means more clean-up afterwards!)
Step 10: Carefully, process the filled jam jars for 10 minutes in a boiling water bath.
Step 11: Remove the filled jars from the water bath and set them down in a cool, draft-free place to cool completely. Then, leave the filled canning jars alone so they can seal properly! (You’ll hear the lids “POP” as they seal.)
Thanks for reading,
For more information on jam-making in general, visit: National Center for Home Food Preservation