Blackberry Peach Jam

• 3 cups peaches Peeled crushed fresh, I blanch to slip out of skins, and you can figure about a pou
• 1 1/2 cups blackberries if you can't get fresh use 1 bag of frozen berries, uncrushed, no juice
• 1 pectin pkt, 1.75 oz of fruit
• 6 cups sugar

1. In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam you know the importance of "when" to add what) Bring to a boil over high heat and stir constantly. Quickly add premeasured sugar and bring back up to a full rolling boil stirring constantly. (This recipe said cook 1 more minute, but my first batch didn't set well enough, so I boiled till 210 on a candy thermometer, 10 degrees under jelly temp.)
2. Remove from heat and skim off foam, (adding 1 T butter as it boils will reduce foaming)
3. Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space.
4. Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 minutes. Invert and leave for 24 hours for a good seal.

peaches, blackberries, fruit, sugar

Taken from www.yummly.com/recipe/Blackberry-Peach-Jam-1649131 (may not work)