Description
A bright honey-sweetened strawberry peach jam made with ripe berries, juicy peaches, lemon juice, and Pomona’s Pectin for a lower-sugar homemade preserve.
Ingredients
Scale
- 9 cups chopped strawberries, tops removed
- 9 cups chopped peaches, peeled, pitted, and chopped
- 2 cups honey
- 1/2 cup bottled lemon juice
- 3 teaspoons Pomona’s Pectin
- 4 teaspoons prepared calcium water from Pomona’s Pectin packet
- 2 tablespoons white vinegar, for canner water and wiping jar rims
Instructions
- Wash strawberries and peaches well, then drain.
- Remove strawberry tops and chop the berries.
- Peel, pit, and chop the peaches.
- Sterilize canning jars and lids in boiling water for 10 minutes, then keep them hot until filling.
- Add white vinegar to the canner water to help reduce cloudy jars.
- Prepare the calcium water according to the Pomona’s Pectin package directions.
- Stir the pectin into the honey in a separate bowl or measuring cup and set aside.
- Add strawberries, peaches, and lemon juice to a large pot.
- Warm the fruit over low heat, then bring it to a gentle simmer.
- Add calcium water and stir well.
- Simmer until the fruit softens and the mixture thickens slightly, about 20 minutes.
- Mash the fruit carefully with a potato masher, or use an immersion blender for a smoother texture.
- Bring the fruit mixture to a full rolling boil.
- Add the honey and pectin mixture, then stir vigorously for 1 to 2 minutes while the jam returns to a boil.
- Remove the pot from the heat and skim foam from the top.
- Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe jar rims with a clean cloth dipped in white vinegar.
- Place lids on jars and tighten bands fingertip-tight.
- Process jars in a boiling water bath for 10 minutes with the lid on.
- Turn off the heat, remove the canner lid, and let jars rest in the water for 5 minutes.
- Lift jars from the water and cool at room temperature for 12 to 24 hours.
- Check lids for a proper seal before storing.
- Refrigerate any unsealed jars immediately.
Notes
- Correctly sealed canned jam can be stored in a cool, dark place for up to 18 months.
- After opening, refrigerate the jam and use it within about 3 weeks.
- Use bottled lemon juice for steady acidity in canned jam.
- Frozen fruit may need a longer simmer before adding the honey and pectin mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 0
- Cholesterol: 0