Description
A naturally sweet strawberry peach jam made with honey, ripe strawberries, juicy peaches, lemon juice, and pectin for a bright homemade preserve.
Ingredients
Scale
- 9 cups chopped strawberries
- 9 cups peaches, peeled, pitted, and chopped
- 2 cups honey
- 1/2 cup lemon juice
- 3 teaspoons Pomona’s Pectin
- 4 teaspoons calcium water
- 2 tablespoons white vinegar
Instructions
- Wash and chop the strawberries, removing the tops.
- Peel, pit, and chop the peaches.
- Sterilize canning jars and lids in boiling water for 10 minutes, then keep them hot.
- Prepare the calcium water according to package directions.
- Whisk the pectin into the honey in a separate bowl.
- Add strawberries, peaches, and lemon juice to a large pot over low heat.
- Bring the fruit mixture to a gentle simmer.
- Stir in the calcium water.
- Simmer for about 20 minutes, stirring frequently to prevent sticking.
- Mash the fruit with a potato masher or lightly blend with an immersion blender.
- Bring the fruit mixture to a full boil.
- Add the honey and pectin mixture while stirring constantly.
- Boil for 1 to 2 minutes.
- Remove the pot from heat and skim off foam.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
- Remove air bubbles and wipe jar rims with vinegar.
- Apply lids and bands.
- Process jars in a boiling water bath for 10 minutes.
- Turn off heat and let jars rest in the hot water for 5 minutes.
- Remove jars and cool at room temperature for 12 to 24 hours.
- Check seals before storing.
Notes
- Jam thickens as it cools.
- Store sealed jars in a cool, dark pantry for up to 1 year.
- Refrigerate any unsealed jars immediately.
- Refrigerate opened jars and use within 3 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 9
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 0
- Cholesterol: 0