Blueberry-Peach Jam: Recipe

I'm starting to test making preserves without pectin. The recipe below I pulled together and was told it's one of the best I've prepared, so thought I'd share! (This is also what I entered into the Topsfield Fair this year.) This recipe yields only three 1/2 pint jars, but the trick with no pectin is use 1/2 the weight of sugar to your fruit. So if you have 4 lbs. of fruit use 2 lbs. of sugar. This will vary per recipe depending upon how sweet a fruit is inherently, but this is a good guide to start with.

2lbs. blueberries

2lbs. peaches

2lbs. cane sugar

4 tbsps. lemon juice

Wash and drain blueberries.

Peel peaches and remove pits. Roughly chop and mash fruit.

In one 8 qt. saucepan add the blueberries and 1lb. sugar. Mix thoroughly. Cook over medium heat stirring frequently to avoid sticking.

In another 8 qt. saucepan add the mashed peaches and 1lb. sugar. Mix thoroughly. Cook over medium heat stirring frequently to avoid sticking.

When both fruit/sugar mixes start thickening (about 35 minutes) add 2 tbsps lemon juice to each.

When both fruit mixes sheet the spoon (about 40 minutes) and are at gelling point remove from heat.

Work blueberry mixture through a food mill and discard seeds and skins.

Fill hot jars with a layer of peaches and alternate with a layer of blueberries until ¼ inch from top of jar. Using a knife, mix the two together in the jar.

Wipe the jar rims and threads with a damp cloth. Cover with hot lids and apply screw rings. Process ½ pt. jars in a 200F water bath for 10 minutes.