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Peach Blueberry Jam

Source of Recipe


From "Gourmet Preserves Chez Madelaine"






List of Ingredients



• 2 lbs. peaches (for 3 cups sliced)
  
• 1 lb. blueberries
  
• 2 Tbsp lemon juice
  
• 3 cups sugar
  






Instructions



1. Dip the peaches in boiling water for 30 seconds. Move to an iced water bath. When cool enough to handle, peel off the skins. Pit and thinly slice.
   
   
2. Place peach slices and 1/2 cup water in a deep, nonreactive 5-quart saucepan. Cover and bring to a boil. Uncover and simmer, stirring frequently, 10 minutes. Peaches will become thick with bubbles. The pot will make a hissing sound as you pull the spoon across the bottom, but the peach pulp will not stick.
   
   
3. Stir in the blueberries, cover the pan, and return the mixture to a boil. Uncover and simmer for 10 minutes.
   
   
4. Add lemon juice, then sugar, 1/2 cup at a time, waiting for the liquid to return to a boil before adding more. Simmer 5 minutes or until thickened. (A candy thermometer should read 210° F.)
   
   
5. Fill hot, sterilized jars to within 1/4-inch of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 3-1/2 cups.