Strawberry Peach Freezer Jam

There’s about eighty two things I’d like to talk about. For instance, my kitchen sink is clean. And I had one of those days where, the second I saw my children afterschool I was just so glad to see them, I squished their faces and couldn’t help but squeal an I love you. Sometimes you just crave your kids so bad.

Then there is the unpacking of boxes. No, we’re not in Utah. We’re in Colorado and staying, by danggit. We love it here, so Utah can eat it. For now. Check with us next week and plans will most assuredly have changed.

I wonder why I can’t get the little line between by fingernail and finger to ever come completely clean. And how does one potty train a chihuahua after three years of owning said chihuahua. And why didn’t my husband get called for the job interview that he totally qualified for? That’s not a sad question, just a wandering thought tonight. It’s probably because he’s proven to be terrifically good at doing the laundry and the good Lord heard my secret prayers for a housekeeper and so has decided to deliver. Praise and glory. Clean socks rock.

I’m pondering one sisters new  tattoo. And another’s impending move. And tomorrows photo shoot. Is it appropriate to pretend I’m a the red carpet if it shaves ten pounds off of my figure? Dang straight.

I end most of my evenings nowadays with reading and meditation. And recipe writing. Because those things totally connect me to the Divine. You know this, don’t you. Now, if only I could figure out how to find more of The Divine in raw veggies. And morning vitamins. And push-ups. Oh, why don’t I feel transcendental bliss while doing push-ups?

Tonight is a little less meditation and a little more excitation. Can ya tell? I should be going to bed right now, but there’s just a million thoughts running hither and yon and I very much ought to shush them, but they aren’t so very good at being shushed until they all have a chance to be heard.

Well, that. And then there’s the small matter of toast and Strawberry Peach preserves that may or may not have induced a midnight sugar rush. Alas.

I think, therefore I jam.

Strawberry Peach Freezer Jam

laura

Here's our family's favorite jam recipe. It's pure and simple. It's freezer compatible (no canning required). It's fun to make on a Sunday morning when there's an unexpected October snowstorm raging outside. Sploosh on toast, spread over peanut butter, eat by the spoonful.

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Course Desserts

Cuisine American

Ingredients

  

• 3 cups fresh strawberries cleaned and sliced
• 5 cups peaches peeled
• Juice of 2 lemons
• 5 cups sugar
• 2 packages 1-¾ ounces instant powdered fruit pectin
• several freezer canning jars or small reusable plastic containers

Instructions

 

• Place the fruit it in small batches into a blender.
• Chop into a thick, chunky puree. Pour into a large bowl.
• Stir in the lemon juice, sugar, and pectin until well mixed.
• Transfer into clean freezer jars or reusable plastic containers.
• Store in the freezer until you're ready to transfer it to the fridge for eating, spreading, and general merrymaking.

Keyword STRAWBERRY PEACH FREEZER JAM