Strawberry-White Peach Jam

So, I had already made strawberry jam earlier in the season but we were already down to our last jar, if you can believe it! I guess I shouldn't be surprised since I do have a family of six and they all like to eat (an understatement...) As luck would have it, this past Saturday, my husband and I decided to head down to our local farmer's market and see what they had as far as strawberries go and maybe make another batch. In addition to to a pretty awesome half-flat of strawberries, we were able to score some killer sweet corn, some of the most perfect eggplant (which we ate for dinner in the form of eggplant parmesan,) a pretty decent cataloupe, and some of the sweetest white peaches ever! I love living in the central valley of California sometimes- definitely not when it comes to culture or education, but we do tend to have some fabulous produce!! (I try to look on the bright side...) ;-) So, I ended up replacing the strawberry jam that we had already devoured and turned those white peaches into the yummiest strawberry-white peach jam on the face of the planet. Pretty much. I thought I would share the recipe I used since it isn't one that I typically see on the pectin packages where I get my other jam recipes. I really recommend it! From Kraftrecipes.com:


Strawberry Peach Jam


4 1/2 cups prepared fruit (about 1 quart fully ripe strawberries and 1 1/2 lbs. fully ripe peaches)
2 tbsp. fresh lemon juice
1 box powdered fruit pectin
1/2 tsp. butter
6 cups of sugar, measured exactly and placed in separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.

STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)