• Quality: Select ripe, but firm fresh peaches and strawberries.  
• Yield: 1 quart or 7 quarts.

Procedure:

• Peel peaches. To loosen skins, submerge peaches in boiling water for approxi­mately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and pre­pare slices 1/2-inch thick.
• Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water.
• Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
• Slice Strawberries. Do not blanch. 
• Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle.
• Whisk and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. 
• Fold in drained peach slices and continue to heat mixture for 3 minutes. Remove from heat. Add strawberries folding them in till incorporated.
• Fill hot jars without delay, leaving 1 1/2 inch headspace. (SB Recommended based on seepage issues) Remove air bubbles and adjust headspace if needed.
• Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 30 minutes.