Blueberry Peach Jam

Ingredients

• 5 large or 12 small peaches, washed
• 1 quart blueberries, washed and stemmed
• 3 tablespoons lemon juice
• 3 tablespoons low-sugar pectin
• 1 cup granulated sugar

Directions

1. Set up a boiling water canner, then sterilize 6 half-pint jars by boiling them for 10 minutes. Wash the lids and rings, place them in a separate small saucepan of water, and bring that water to a gentle simmer. Shut off the heat, and leave the jars, lids and rings in the hot water until it is time to fill them.
2. Fill a medium-sized 3 quart saucepan with water and bring it to a boil over high heat. While that comes up to temperature, make an ice bath in a large bowl with ice cubes and cold water.
3. With a paring knife, cut an “X” into the bottom of each peach. Carefully lower the peaches into the boiling water, working with 2-3 at a time. When the water comes back to a boil, lift the peaches out with a slotted spoon and transfer them to the ice bath.
4. When the blanched peaches are cool enough to handle, slip off the skins and mash the peeled fruit into a heat-proof measuring cup. Remove and discard the pits. Continue blanching, peeling and crushing the rest of the peaches until you have 2 cups, or 16 ounces, of peach pulp. Save any extra peaches for another use.
5. In a heavy-bottomed saucepan or Dutch oven, combine the peach pulp and lemon juice, then bring the mixture to a boil over high heat. In a small bowl, stir the sugar and pectin together, then add that mixture to the Dutch oven and bring everything back to a boil. Stir in the blueberries and cook until the jam reaches 220 degrees F on a candy or instant read thermometer.
6. Take the pan off the heat and spoon off any foam from the surface. Ladle the jam into the prepared jars, leaving a quarter inch of head space. Clean the jar rims with a fresh kitchen towel or paper towel, then seal the jars.
7. Return the sealed jars to the canning kettle. Once all the jars are in, check that the water rises at least one inch above the lids. Pour in more water if needed, then bring the canner back to a boil over high heat. When the water is boiling, set a timer for 10 minutes.
8. After 10 minutes, turn off the heat and leave the jars in the water for 5 more minutes. Use a jar lifter to move the jars to a cooling rack.
9. When the jars have cooled to room temperature, take off the rings and check that the lids have sealed properly. Refrigerate any jars that did not seal. Label the sealed jars and store them in a cool spot away from direct sunlight.