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Strawberry Peach Jam

Strawberry Peach Jam
Adapted from Ball Classic Pectin package
Makes two half-pint jars

8 oz strawberries, stemmed, hulled, and quartered*
1 large peach, peeled, chopped*
1 1/3 cups granulated sugar, divided
3 teaspoons bottled lemon juice, divided
1 vanilla bean, split, seeds scraped, or 1 ½ teaspoons vanilla bean paste
1 ½ tablespoons Ball RealFruit classic pectin

*Note: Once pureed, fruit should measure 1 1/3 cups. Add a few more strawberries or a couple more slices of peach if you come up a little short.

1. In a large stockpot or water bath canner, place clean half-pint jars in water, allowing water to cover jars completely, and bring water to a gentle simmer. In a small saucepan, place lids and rings in water to cover and bring to a slight simmer. Place a small clean plate into the freezer to chill.
2. Place strawberries, 1/3 cup sugar, and 1 teaspoon lemon juice in a large bowl, stirring to combine. Allow to macerate for 20 minutes, stirring occasionally to distribute juices.
3. Place contents of bowl, including all juices, in a blender or food processor with peach, pulsing to puree.
4. In a large saucepan, combine fruit puree, remaining 2 teaspoons of lemon juice, and vanilla bean, stirring to combine. Gradually add pectin, stirring well to combine. Bring mixture to a rolling boil over high heat that cannot be stirred down. Add remaining 1 cup of sugar, stirring to combine, and bring mixture back to a rolling boil, boiling for 1 minute. Remove from heat. Skim off any foam.
5. Remove plate from freezer and drop a teaspoon of jam onto the plate. Return to freezer for about 2 minutes, or until jam has cooled. When jam has cooled, push it with your finger. If the jam wrinkles, it is done. If it is too runny, return to a boil and boil for another minute before removing from heat and testing again.
6. Once set, remove jars, lids, and rings from waterbath. Pour hot jam into jars, leaving ¼-inch of space at the top of each jar. Wipe any drips from the rims. Center the lid on the jar, and tighten the ring around the jar. Return jars to the canner, making sure jars are covered completely and bring to a boil. Once water has come to a boil, process jars for 10 minutes. After 10 minutes, turn heat off and let jars stand for 5 minutes in water. Remove jars from the water and allow to cool to room temperature. Check lids for seal after 24 hours. Any jars that have not sealed should be used immediately or reprocessed in the same manner using new lids.

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