Rinse and dry the berries. Pit, peel and chop the peaches. Stir all of the ingredients together in a quart casserole and bring to a boil slowly, stirring.
Raise the heat and boil rapidly, stirring often, for 15 to 20 minutes, or until the jam thickens a little. Turn off the heat and let calm down for 5 minutes.
Skim off any foam and spoon the jam into sterilized jars. Close the jars. Turn upside down, and cool overnight. Refrigerate until needed, up to 3 weeks.
Ingredients
-
1 pint blueberries
-
2 pounds peaches, peeled
-
2 cups sugar
-
1 lemon, juiced
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
