I come from a long line of 'jammers'. As a child my summer vacations were spent at my grandparents where I was forced into child labour . . . hulling strawberries, picking fruit, crushing fruit, and filling countless jars of jam. Such 'fond' traditions wedge themselves into your heart and don't let go.
Normally we'll whip up about 100 jars of jam a year. Then we'll make our famous crisp garlic dills . . . followed by my pepper salsa. You're likely wondering what would two people do with all of those jars? The truth is that we give most of them away - it sure cuts into the amount of shopping that needs ot be done.
This year has been odd - with vacations and life in general getting in the way, I have not been making jam at all. The strawberry season rushed by. Raspberries passed me by. I was NOT going to miss blueberries so when we were in Ottawa I picked up a basket of wild blueberries - they were perfect to mix with some ripe Niagara peaches in this recipe.
You're in for a treat! This jam is a perfect blend of two favorite flavors, you’ll taste blueberry with a lovely peach to finish it off. It’s a crowd-favorite and one you’ll want to try. In fact, of the 12 types of jams and jellies we make each year I think that this is my favourite.
Blueberry Peach Jam
Makes eight 8-ounce jars)
3 cups fresh blueberries
2 cups fresh peach slices
1 package powdered fruit pectin
1/4 tsp. cinnamon
7 cups sugar
Crush blueberries and put in a medium saucepan. Cut the peach slices into pieces and grind in a food processor or food mill; add to the blueberries. Mix fruit pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil, stirring constantly.
Add sugar all at once, bring to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
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