Makes 10 half-pints
These preserves have a healthy orange-pink blush and a deep fruit flavor. They are the perfect example of saving summer’s tastes in a jar. For the best results, use thoroughly ripened (but not squishy or bruised) peaches and strawberries (without any white or green tips). I usually don’t like to boil peaches to peel them, but as the fruit is going to be cooked anyway, I make an exception here.
4 pounds ripe peaches
7 cups granulated sugar
8 cups fresh strawberries, rinsed, hulled, and quartered lengthwise
½ cup fresh lemon juice
1 Bring a large pot of water to a boil over high heat. In batches, add the peaches to the water and boil until the skins loosen, 30 to 60 seconds. Using a large skimmer or a slotted spoon, transfer the peaches to a large bowl filled with an ice bath. Peel and pit the peaches, and cut into 1-inch pieces.
2 Mix the peaches with 3 ½ cups of the sugar in a nonreactive large saucepan. Cook over medium-low heat, stirring occasionally, until the peaches soften and release their juices, and the sugar dissolves, 5 to 10 minutes.
3. Stir in the strawberries, the remaining 3 ½ cups sugar, and the lemon juice. Increase the heat to medium-high and bring to a boil, stirring often. Reduce the heat to medium-low to maintain a steady simmer. Cook, skimming and stirring often, until the liquid is thick and syrupy and the peaches are soft and chunky, about 40 minutes.
4. Fill the jars. Attach the lids. Process the jars for 10 minutes. Place a kitchen towel on the work surface. Remove the rack with the jars from the pot. Using tongs, transfer the jars to the towel and cool completely.
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