Strawberry Peachstrawberry Jelly Recipes

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

Steps:

• 1. We are going to start with making your juices for the jelly. We will start with the strawberries. You need to put your strawberries in water to rinse them, and remove the tops and stems. You can also cut some up if you choose. As you finish each one put it in a stock pot. When they are all in the pot add about a 1/2 c. water for every 4 cups of berries. Turn your stove to a medium high heat and bring your berries to a boil, stirring constantly. When you have brought them to a boil, turn them down, and loosely put a cover on your pot. Let your berries boil easy and stir and crush your berries occasionally. Just until the strawberries are soft. Anywhere between 3 and 10 minutes, generally.
• 2. You need to have another large pot or bowl you can hang something over ready. I use clips and hang a pillow case up high in a stock pot and pour my strawberry mixture in there. Then I put a lid over it. You can use a cheese cloth as well, tie it at the top and hang it over your bowl or pot. You will want to leave that hanging for at least 3 hours to overnight. 3 or 4 hours does it for me.
• 3. While your strawberries are hanging, it is time to do your peaches. You need to pit your peaches, you don't have to peel them unless you choose to. I cut them down a bit, into about 2 inch pieces. You could quarter them. Put the pieces in a stockpot or dutch oven. When done add about 1/2 cup water per pound of peaches. Bring to a boil over a high heat, while stirring and lightly mashing a bit. When at a boil, put a cover over it lightly and stir occasionally. Let the peaches cook about 20 minutes or until real soft. Then we are going to hang these in a jelly bag, cheese cloth or pillow case as well. Again about 3 to 4 hours.
• 4. After the time has passed, take your pillow case, cheese cloth or jelly bag down and either throw it away or empty into trash and rinse well, if its a keeper. Pour your strawberry juice into one container and your peach juice in another.
• 5. You should have enough juice here to make strawberry peach jelly at least once if not more. Or . . . you can look again in here as I will also be posting a Peach Jelly recipe and the Strawberry Jelly recipe and you should have enough to make the Strawberry Peach and one batch of each of those as well. Now it is time to heat your jars and lids and get them ready for the jelly.
• 6. First pre measure your sugar into an easily poured container. Now put your juices in a large or tall dutch oven or stock pot. Whisk in your pectin. Add your margarine and turn this onto a high heat, stirring occasionally. When it comes to a good boil, pour in your sugar all at once. Keep stirring and bring this mixture to a rolling boil. When you get it to a rolling boil, turn down just a hair as it needs to keep boiling and boil it for a full minute. Not less, a hair over won't hurt.
• 7. Take your pan off the heat and skim the foam off. Ladle your jelly quickly into sterilized jars, wiping the rim and putting your heated lids and rings on.
• 8. I have heard it both ways. To play it safe, I put these in a hot water bath for 10 minutes and then set in a cool dry airless place on a towel, until cooled. Then label them and don't forget to add todays date. Enjoy!
• 9. NOTE: If you just want to make just Strawberry Jelly make the 1 cup of peach juice another cup of Strawberry juice making it a total of 3 1/2 cups of Strawberry Juice. Then just make it the same way, just with the one juice instead of two.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Wash and hull the strawberries, then cut each in quarters.
• Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
• When peaches are cool enough to handle, remove the skin.
• Cut peaches in half and remove pit, then slice the fruit.
• Place the strawberries and peaches into a large pot.
• Stir in the lemon juice.
• Heat the fruit over medium heat until it begins to soften (about 10 minutes).
• Mash the softened fruit and add the sugars. (if using cinn stick, add now).
• Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
• Watch your jam carefully to prevent scorching, stirring often.
• If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
• Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
• Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
• When the jam is ready, stir in the cinnamon and remove the pot from the heat.
• Let sit for 5 minutes, then skim off all the foam.
• Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
• Wipe the rims clean, place lids and adjust the rings fingertip tight.
• Process in a hot water bath for 5 minutes.
• Cool completely, check seals and label.
• Store in a cool, dry, dark place for up to 1 year.

Steps:

• 1. Prepare the fruits: Wash and hull the strawberries, then chop coarsely. (Measure 8 cups of chopped strawberries) Wash peaches. (To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.) When peaches are cool enough to handle, remove the skin, remove pit, then chop the fruit coarsely.(Measure 4 cups of chopped peaches)
• 2. Place the strawberries and peaches into a large heavy pot or Dutch oven and stir in the lemon juice. Heat the fruit over medium heat until it begins to soften (about 10 minutes). Mash the softened fruit (or use a stick blender until chunky smooth) and add the sugars. (if using cinn stick, add now).
• 3. Bring the mixture to a boil over medium high heat and let it continue to cook until thick or until it reaches 221F on a candy thermometer. (I turned the heat to medium and let it boil slowly along for about 45 min to an hour, stirring occasionally. It never got to 221°F) Watch your jam carefully to prevent scorching, stirring often if using higher heat. If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done
• 4. Testing can be done by dipping a small spoonful of the hot jam onto a china or glass plate that has been kept in the freezer. Return to freezer and give the jam on the plate a minute or so to cool and then see if it is the right consistency.
• 5. When the jam is gelling to your satisfaction, remove the pot from the heat and remove cinnamon sticks (or stir in the ground cinnamon).
• 6. Pour into hot, sterilized jars, place two piece lids and process in a hot water bath for 10 minutes. Remove from hot water and place on towel lined workspace. You can cover jars with another towel to prevent drafts. Let sit until all jars are sealed. If there are any which don't seal, refrigerate and use as soon as possible.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)