I LoVe homemade jam. The knowledge that I was very involved in the process, from picking to canning, is supremely satisfying. Cooking, I've found, is a great equalizer, you don't have to be the most athletic or the most beautiful. You just have to be willing to put love into it.
I knew, before I visited the farm, that this would ultimately be one of the recipes I would make. I've never personally tried peach blueberry jam but I already loved peaches and blueberries and how could a combination of the two ever be bad? While thinking of this jam, I could taste a hint of cinnamon and found that I was not alone in this vision. While searching for a recipe, I immediately came across one online taken from a cookbook and decided this was definitely the one I was craving. I'll be sure to search out this cookbook and, if there are any other recipes as good as this was, perhaps add it to my cookbook collection.
Here is the recipe that I used, the only change I made was to use a scant 1/2 teaspoon of cinnamon because I felt that 1/4 teaspoon may be a bit shy for my taste.
Blueberry Peach Jam
(Makes eight 8-ounce jars)
3 cups fresh blueberries
2 cups fresh peach slices
1 package fruit pectin (I prefer Sure-Jell)
1/4 tsp. cinnamon
7 cups sugar
Crush blueberries and put in a medium saucepan. Cut the peach slices into pieces and grind in a food processor or food mill; add to the blueberries. Mix fruit pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil, stirring constantly.
Add sugar all at once, bring to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
- From "Life's Little Berry Cookbook: 101 Berry Recipes," by Joan Bestwick (Avery, $11.95).
I took some photos as I was moving along the process. I love to can jams, they are very simple as far as canning goes. The most important thing is to sterilize, sterilize and remember to keep it sterilized and all will be well! I also make sure that all items are very hot when I assemble them, jars, lids and jam. Be sure to wipe the lip and threads of the jar after filling with a moist cloth before putting the rubber seal lid on top. Hand tighten, do not over tighten. You want to hear a pop from each jar as it cools, letting you know that the seal has set. You can process this by placing jars in a big pot for 10 minutes, making sure that the water covers the lids the entire time. I always label my jars with the contents and month/year so I know which jar to grab first.
Be brave! You can do this! Spread some love today :o)
