Strawberry Peach Jam made with honey is a balanced, vibrant fruit spread perfect for canning and enjoying year-round.

Scale

9 cups chopped strawberries

9 cups chopped peaches

2 cups honey

1/2 cup lemon juice

3 tsp Pomona’s Pectin

4 tsp calcium water

2 TBSP white vinegar

1. Wash and prepare strawberries and peaches.

2. Sterilize jars and lids in boiling water for 10 minutes.

3. Prepare calcium water and mix pectin with honey.

4. Simmer strawberries, peaches, and lemon juice.

5. Add calcium water and mash fruit.

6. Stir in honey-pectin mixture and cook until thick.

7. Fill jars leaving 1/4 inch headspace.

8. Remove bubbles, wipe rims, apply lids.

9. Process in boiling water bath canner.

10. Cool for 12-24 hours and check seals.

Store sealed jars in a cool dark place up to one year.

Refrigerate after opening.