- 3
Ingredients
- 1 pint blueberries
- 2 lbs peaches, peeled
- 2 cups sugar
- Juice of 1 lemon
Preparation
Step 1
Rinse and dry the berries. Pit and chop the peaches. Stir all of the ingredients together in a 5-quart casserole and bring to a boil slowly, stirring.
Raise the heat and boil rapidly, stirring often, for 15 or 20 minutes or until the jam thickens a little. Turn off the heat and let jam calm down for 5 minutes.
Skim off any foam and spoon jam into sterilized jars. Close the jars, turn them upside down, and cool overnight. Refrigerate until needed, up to three weeks.
For long-term storage, fill sterilized canning jars with set jam, leaving 1/2 an inch of headroom. Clean rims and seal with a lid. Place jars upright on a rack inside a deep pot. There should be at least 3 inches of space above the jars. Cover the jars with 2 inches of hot water. Cover the pot, bring to a boil for 10 minutes. Remove the jars, keeping upright. Let cool to room temperature. Before storing jars, check the lids: They should be flat or concave. Jars that aren't properly sealed should be refrigerated, not stored, to prevent contamination - and should be used within 3 weeks.
Nutrition information:
Per tablespoon
45 calories
11 g carbohydrates
0 g protein
0 g cholesterol
0 g fat