Categories: conserves, jams, jelly, preserves
Ingredients
- 1 quart fully ripe strawberries
- 1 1/2 lb. ripe peaches
- 2 Tbsp. lemon juice
- 6 cups (2 lb. 10 oz.) sugar
- 1 box Sure-Jell fruit pectin
Directions
- To prepare fruit, stem and thoroughly crush, one layer at a time, about 1 quart strawberries. Measure 2 1/4 cups into 6- to 8- quart saucepot. Peel and pit about 1 1/2 lb. peaches; finely chop or grind. Measure 2 cups; add to strawberries. Add lemon juice.
- measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/4 inch of top. Cover and process in boiling water bath for 5 minutes.
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makes about 6 1/2 cups or 7 (8 oz.) jars