Blackberry Peach Jam

While we were up in the Hill Country Jordan and I grabbed a large box of peaches with the intention of coming home and making jam.  I opted for the peaches that were in the back, bruised and not as pretty, they are supposed to be used for recipes like pies and jam.  Unfortunately, once I actually took a look at what I had, I realized that not all were usable for jam - some were unripe, or just plain spoiled.  I took what I could and decided to supplement my recipe by adding blackberries to the jam.

I adapted a recipe from the internet, and it ended up turning out

so good!  

The spices make it a perfect jam for Fall mornings, or really anytime of the day or year!

Enjoy!

Blackberry Peach Spiced Jam

INGREDIENTS

• 4lbs peaches

• 4 cups blackberries

• 1 tbsp lemon juice

• 5 1/2 cups of sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3 1/2 tbsp powdered fruit pectin

DIRECTIONS

Peel and Chop the peaches and place into pot with blackberries and lemon juice.  Bring to a boil over medium high heat.  

Add the pectin, sugar and cinnamon stirring well until incorporated.  Bring to a hard roiling boil for 15 minutes stirring often.  

Pour into hot 8oz jars and lightly seal.  Process in a pressure heater or water bath according to canning instructions.

Heres what the pot looks like at different times throughout the process: