Ingredients
The following ingredients have 4 Servings
- 2 pounds (5-7 medium) peaches, peeled and pitted
- 8 ounces (1 cup) fresh blueberries
- 1/4 cup lemon juice (from about 2 lemons)
- 1 1/2 cups granulated sugar
- 4 teaspoons calcium water (included with the pectin)
Instruction
- Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse peaches until coarsely chopped. Add blueberries and pulse briefly until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam. You should have approximately 3 cups of chopped fruit.Pour fruit into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit, stirring vigorously until completely dissolved. Continue to stir until mixture comes to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
