Honey Sweetened Strawberry Peach Jam
This Honey-Sweetened Strawberry Peach Jam recipe is bursting with the sweetness of sun-kissed strawberries and tree-ripened peaches, while also incorporating the natural goodness of honey in place of traditionally-used white sugar.
Ingredients
- 9 cups chopped strawberries
- 9 cups chopped peaches
- 2 cups honey I use raw honey because I buy my honey locally, but honestly... it's getting boiled so it really doesn't matter
- 1/2 cup lemon juice
- Pomona's Pectin 3 tsp pectin and 4 tsp calcium water
- 2 TBSP white vinegar use to add to water in the canner to prevent cloudy jars and to wipe rims
- Large pot for cooking the jam This bougie jam pot is my favorite
- Spoon for stirring
- Canning jars with lids and bands I prefer half-pints for jam
- Canning funnel
- Jar lifter
- Bubble Popper
- Boiling water bath canner I use my pressure canner as a water bath canner
- Clean damp cloth for wiping jar rims
- Potato masher or immersion blender
Instructions
- Wash strawberries and peaches.
- Chop the strawberries, removing the tops. Peel and pit
the peaches, and chop. I will be honest, I LOATHE peeling peaches. I don't know
if this is just a skill I lack being a northerner or what... but it is nearly
impossible. About halfway through, I cheated and processed the peaches inside
of my Ball freshTECH HarvestPro Sauce and Salsa Maker. - Sterilize your canning jars and lids by boiling them in a
pot of water for 10 minutes. Keep the jars and lids hot in the water until you
are ready to use them. I usually add the vinegar into the water at this point
to avoid the hard water clouding my jars. I also use the same water to can in.
Start this early, as the water usually takes forever to boil! - Make your calcium water and set it aside.
- Add the pectin to your honey in a separate bowl or
measuring cup and set aside. - In a large pot, use low heat (or thaw if frozen) the
strawberries, peaches, and lemon juice. Bring to a low simmer. - Add calcium water to the mixture and stir.
- Simmer until the jam reaches the desired thickness. Mine
were frozen, so it took about 20 minutes or so. Pay close attention to the jam as it simmers, stirring it
frequently to prevent any sticking or burning at the bottom. - Mash the strawberries and peaches and peaches with a
potato masher. Be careful doing this when it's hot! You can use an immersion
blender here if you'd rather. - Bring fruit to a full boil and add honey and pectin
mixture. Stir vigorously for 1-2 minutes while the mixture returns to a boil. - Remove the pot from the heat and skim off any foam from
the top of the jam. Note: The jam will still be liquidy when hot. It won't
start to get jammy until it cools. - Carefully ladle the hot jam into the sterilized jars,
leaving 1/4 inch of headspace at the top. - Pop any air bubbles.
- Wipe the rims of the jars with a clean cloth dipped in
white vinegar to remove any spills or drips. - Place the lids on the jars and tighten the bands
slightly. - Make sure the water in the canner has come to a full
boil. Process the jars in a boiling water bath for 10 minutes with the lid
on. - Turn off heat, carefully remove the lid, and let sit in
water for 5 minutes before removing. - Remove the jars from the water and let them cool to room
temperature for 12-24 hours. - Check to make sure the lids are sealed before storing
the jars in a cool, dark place. Refrigerate any unsealed jars immediately. - Enjoy your batch of strawberry peach jam!
Notes
Correctly sealed canned jams can be stored in a cool dark
space for up to 18 months.
space for up to 18 months.