-
1
Wash and hull the strawberries, then cut each in quarters.
-
2
Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
-
3
When peaches are cool enough to handle, remove the skin.
-
4
Cut peaches in half and remove pit, then slice the fruit.
-
5
Place the strawberries and peaches into a large pot.
-
6
Stir in the lemon juice.
-
7
Heat the fruit over medium heat until it begins to soften (about 10 minutes).
-
8
Mash the softened fruit and add the sugars. (if using cinn stick, add now).
-
9
Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
-
10
Watch your jam carefully to prevent scorching, stirring often.
-
11
If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
-
12
Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
-
13
Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
-
14
When the jam is ready, stir in the cinnamon and remove the pot from the heat.
-
15
Let sit for 5 minutes, then skim off all the foam.
-
16
Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
-
17
Wipe the rims clean, place lids and adjust the rings fingertip tight.
-
18
Process in a hot water bath for 5 minutes.
-
19
Cool completely, check seals and label.
-
20
Store in a cool, dry, dark place for up to 1 year.
