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strawberry - peach sherry preserves

(1 rating)
GayleGoff avatar
Recipe by
Lisa 'Gayle' Goff
@GayleGoff
Chula Vista, CA

I have been on a jam/jelly/preserve kick since I made Ann McCue's Raspberry Jalapeno Jelly (which is amazing by the way) and I came up with this one....IT IS GREAT!!!! I had it this morning with toast and coffee as you can see in my picture.

(1 rating)

Ingredients For strawberry - peach sherry preserves

  • 3 c
    fresh coarsly pureed peaches (skins removed)(about 6 med-lg peaches)
  • 1 c
    fresh coarsly pureed strawberries (about 1 basket)
  • 7 1/2 c
    sugar
  • 1/4 c
    lemon juice
  • 1/2 c
    cream sherry
  • 1 stick
    cinnamon
  • 1
    vanilla bean split lengthwise
  • 1/2 tsp
    butter (optional)
  • 6 oz
    liquid fruit pectin

How To Make strawberry - peach sherry preserves

  • 1
    prepare jars and lids as you would for any canning job. (I use the rinse and dry cycle of my dishwasher for the jars (no soap)) and a saucepan of gently boiling water for the lids and rings.
  • 2
    Start LARGE pot of water to boil for canning process and a pot of water to blanch the peaches in. Also prepare an ic bath for the peaches when removed from the blanching pan. Cut a shallow X in the bottom of each peach place in the boiling water about 45 seconds and remove to ice bath, this should make the skins easy to remove.
  • 3
    peel and see the peaches, in a blender or food processor pulse until coarsly pureed.Wash and remove stems from strawberries and pulse until coarsly pureed.
  • 4
    Transfer purees to a large heavy bottomed pot, add all ingredients EXCEPT pectin and bring to a boil stirring constantly, Add the pectin and return to a boil, boli hard for 1 minute remove from heat and skim any foam and remove and discard cinnamon and vanilla.
  • 5
    Ladle into jars leaving 1/4" headroom and process in boiling water for 10 minutes.
  • 6
    **I discovered I didn't have Vanilla Bean so I used extract and it was GOOD! ******DO NOT DOUBLE THE BATCH!! It won't reach a hard boil and won't thicken properly, I did this so I know, I had to split the batch into two pans and let it reach a hard boil and then put them in the jars. I was able to save my entire double batch but it was MESSYYYYYYY! I won't do that again!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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