Peach and Blueberry Jam

Preserve the summer any way you can!

2 lbs peaches, peeled and chopped (about 5-7 medium)
1 cup blueberries
1/4 cup lemon juice
3 tsp pectin
3 1/2 cups sugar

In a large pot cook peaches, blueberries and lemon juice over medium heat until the mixture starts to boil. Add the sugar.

Keep cooking until the sugar dissolves. Bring back to a boil and add the pectin. Lightly mash fruit with a potato masher and keep on a gentle boil, stirring approximately 10-15 minutes.

A drop of jam on a plate that has been kept in the freezer should run very slowly when the plate is tilted. Now it's ready.

Sterilize jam jars and pour in the jam. A large funnel will make life easier here.

Process the jars in a hot water bath for 10 minutes then carefully remove jars and let sit for 24 hours.

The next day check to see that all the jars have sealed. If not, simply remove the lid, wipe the lip of the jar clean, check that it is a good lid or replace it, then process again and check in the next 24 hours.  If you still don't have a good seal store that jar in the fridge.

This recipe makes 11 small jam jars, 125 ml (4 oz) size.