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You'll definitely capture the flavors of summer with this chunky, luscious toast-topper from Gwen Frankhouser of El Cajon, California. "Best of all," notes Gwen, "this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 155 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 39 g carbohydrate, trace fiber, trace protein.
Originally published as Strawberry Peach Jam in Country Woman July/August 2005, p43
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Reviewed on Aug. 31, 2011 by michellelynne
So good- used nectarines (unpeeled) and it worked out really well! Love this!!
Reviewed on Jul. 23, 2011 by hflaaen
My recipe did not have water in it. It was very good so hope it turns out like last years,
Reviewed on Apr. 29, 2011 by Wheezy37
Great jam recipe. I would suggest mashing up the strawberries and peaches before mixing them in with everything. Turned out great and anyone who doubted it would taste good was proven wrong.
Reviewed on Jun. 19, 2009 by eleyana
This was fabulous! I used frozen peaches because I had them on hand. I also added about a tablespoon or so of lemon juice to add acidity and temper all that sugar sweetness. This is one jam I will be making again and again.
Reviewed on Aug. 04, 2008 by amylynnhill
This is AWESOME, Great taste and wonderful consistency. Here's a tip--cook on HIGH HEAT.
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