Strawberry Peach Jam (with Agave Nectar)

I spent the morning making this, and I have to say that it tastes and smells amazing! I have been reading a lot of recipes that make jam with agave nectar, and since I had a butt load of peaches and strawberries I thought I would play. Play time turned out to be quite delicious.

Ingredients (Makes 4-5 500 ml Mason Jars):
6 cups of chopped strawberries (however chunky you like them)
4 cups of diced peaches, peeled (about 10 peaches)
1/8 cup of lemon juice
3 cups of agave nectar  (you can decide the level of sweetness, more or less).

1) To peel the peaches easily, score the tops of the peaches with a sharp knife (making an x pattern into the skin, but not the peach flesh). Bring a large pot of water to boil. Place the scored peaches into the boiling water for 40 seconds. Quickly transfer peaches to a bowl of ice water. Once cooled the skin should peel off very easily.
2) In a large saucepan, bring chopped strawberries, diced peaches, lemon juice and agave nectar to a boil. Turn down heat a let simmer. Also, you will have to keep an eye on it and periodically scrape the foamy, white layer off of the top (it doesn't make for a good jam).
3) Refer to canning method "here".
4) This creates a looser jam (because of the absence of white sugar). If you like a thicker jam, you can add 1 package of pectin, OR substitute 1 cup of the agave nectar for 1/2-1 cup of sugar. Enjoy!
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