Blackberry Peach Jam Recipe

• 3 c. Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a lb. per c.)
• 1 1/2 c. Blackberries (if you cannot get fresh use 1 bag of frzn berries, uncrushed, no juice)
• 1 pkt (1.75 ounce) of fruit pectin
• 6 c. Sugar

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

peaches, blackberries, sugar

Taken from cookeatshare.com/recipes/blackberry-peach-jam-86572 (may not work)