Wash jars and lids in dishwasher to sterilize. Fill a small saucepan with 2-3 inches of water. Bring to a boil, and remove from heat. Place flat lids in saucepan and leave in hot water until needed.
Line empty sterilized jars on counter near the stove. Place a ladle and funnel nearby.
Finely chop fruit by hand or using “pulse” option in a food processor (do not puree). Place fruit, lemon juice, and 1 box fruit pectin in a large stockpot, and stir to combine. Bring to a full rolling boil over high heat, stirring constantly.
Quickly stir in sugar. Return to a full rolling boil, and boil for 2 minutes. Remove from heat.
Using the funnel, ladle jam into jars, filling to within ⅛-inch of the top. Wipe jar rims clean and screw on lids tightly.
Invert jars upside down on an old cloth on the counter, and leave them for 5 minutes. *
Flip jars back to upright position, and allow to cool completely and seal. Check to make sure that the dome in each lid has popped down creating a seal. Store sealed jars in a cool, dry, dark place for up to 1 year. If a jar does not seal, place it in the refrigerator and consume within 3 weeks.
Recipe by The eMeals Blog at http://blog.emeals.com/cindys-peach-strawberry-jam/