This recipe for homemade blueberry-peach jam looks and sounds delicious! I can't wait to find the time to make it! Just have to make a trip to the store...and hopefully there will be more blueberries on sale!
24 hr 50 min
About 6 (1-cup) containers or 96 servings, 1 Tbsp. each
What You Need
4 cups fully ripe blueberries
2 fully ripe fresh peaches
1/4 cup Lemon juice
5 cups Sugar, measured into separate bowl
3/4 cup Water
1 pkg. (1.75 oz.) SURE.JELL Fruit Pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush blueberries thoroughly; measure exactly 2 cups into large bowl. Peel, pit and finely chop peaches. Measure exactly 1 cup peaches into bowl with blueberries; mix well. Stir in lemon juice, then sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.