Peach and Strawberry Preserves

Last year I made these preserves with fresh peaches my daughter brought me.  When the preserves were gone I made more with a bag of frozen peaches.  What a difference, fresh is best!  I've tried to buy them fresh from grocery store but they never seem to ripen before turning bad.  So this year I ordered a box of farm fresh peaches from Pearson's Farm in Georgia.  
They showed up beautifully packed but not quite ripe.  I checked each day and by the 4th day they were perfect to eat.  They are so juicy and taste like a peach should taste!  I used half the box to make preserves to enjoy with homemade yogurt (see recipe here) and we'll just enjoy eating the rest of the peaches with the juice dripping down our chins!  

Here's my recipe for instant pot yogurt. It's so good with a dollop of either the strawberry or peach preserves swirled in and topped my homemade granola.  The preserves are also delicious on a piece of toast!

• Ingredients:

• 4 cups (1 1/2 lbs) ripe strawberries, hulled and diced or 4 cups (1 1/2 lbs) ripe peaches, skin removed *see note and diced 
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• 1/2 cup of sugar

• 1/2 teaspoon grated lemon zest

• 2 teaspoons fresh lemon juice

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• Instructions:

1. In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
2. Turn heat down to low, add sugar and stir until dissolved.  Add lemon zest and juice.
3. Increase heat to medium and bring mixture to a slow boil.
4. Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note.  I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. 
5. Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
6. When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)

• Makes about 2 cups 

              * Peel Peaches - Boil a pot of water, large enough to submerge several peaches.  Lower peaches into the boiling water and let them soak for about 30-45 seconds.  Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water.  Once cooled, the peach skin should be very easy to pull away gently with a knife.

**Additional tip:  If you have a thermometer when the jam reaches 215 F, it’s ready.