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."
- 2 cups sliced fresh strawberries
- 1-1/4 cups finely chopped peeled peaches
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5 cups sugar
- Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.
- In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam.
- Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
- Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5 cups.
Originally published as Strawberry Peach Jam in Country Woman July/August 2005, p43
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