Make some now, and hide it away for a touch of summer this winter.
We grew the blackberries and got the blueberries and peaches at our town's farmer's market. Photos first, how-to after... because they're practically hypnotic. Resistance is futile - you will want to make this jam.
Your mouth is watering.
Berry good, don't you think?
So juicy, cut them up.
A bit of sugar makes the berries' sweetness ooze out even more.
Can you smell these peaches?
The berries were not going to be outdone by the peaches.
Oh, I wish you could smell this jam!
The jars are ready.
Mostly peach, with a berry center.
OK, Let's Get Cooking!
You can make both jams in tandem, or do one at a time. You could even make them in a single pot, but you'll lose the effect of putting spoonfuls of the berry jam into the peach jam.
Peach Jam
- 12 big, juicy peaches
- About 4 cups of sugar
- 1 package of pectin
Wash, pit, and cube peaches.
Put about a cup of peaches into a big saucepan and heat on medium.
Crush the peaches until their juices start seeping out.
Add the rest of the peaches and slowly heat to boiling.
Reduce heat to a low boil, and boil for 20 minutes, stirring often.
Stir the sugar into the peaches.
Heat to a boil again.
Add the pectin and boil for a minute.
Remove from heat.
Ladle into jelly jars (8-pint jars usually - it varies some), leaving about two inches at the top of the jar.
Berry Jam
- 3 1/2 cups of blackberries
- 1/2 cup of blueberries
- About a cup of sugar
- 1/2 package of pectin
- 1/4 to 1/2 tsp. cinnamon (I like it spicy!)
- 1/4 to 1/2 tsp. ground cloves
- 1/4 to 1/2 tsp. ground ginger
- 1 Tbsp. lemon juice
Put the berries in a saucepan.
Mash them as you add the sugar.
Bring to a boil, stirring - for about 15 minutes.
Add the pectin and boil one more minute.
Remove from heat.
Stir in the spices and lemon juice.
Divide among the peach jam-filled jars, dropping by spoonful into the center.
Process the Jam
If you want to preserve the jam rather than eating it all within a week or two (hey, don't judge), here's what to do. You'll need sterilized jars, bands, and NEW lids (never re-use them). Be sure to leave an inch of space at the top of the jar. Put the lids on and tighten (but don't go crazy with the torque).
Boil a large pot of water. Use tongs to place the filled jars in the pot, standing up. The water needs to cover the tops of the jars. Boil for 20 minutes. Use tongs to remove the jars, and put them on a kitchen towel to start to cool. You'll hear the jar lids POP as they cool off. The next day, you'll want to re-tighten the lids. Push down in the center of each lid to make sure there's no give. If it gives, you'll need to refrigerate and eat within a week or two. If it doesn't give, it'll keep for a year or so.
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