This past weekend was full of peaches, so I think this will be “Peach Week” here on the blog. I have 4 peach recipes lined up for you this week =). It all started when I bought 8 pounds(!!) of peaches Friday afternoon. What was I thinking? I don’t even like peaches that much. Stone fruits are my least favorite fruits, but apparently peach season is in full swing and I kept seeing peach recipes that looked good so I had to buy some =).
First up on the list of things I wanted to make was peach jam – but not just any peach jam. I wanted peach-and something else jam – but I wasn’t sure what the something else should be. After much debate, I decided on blueberry-peach and strawberry-peach (I’ll be posting it later this week). Jordan and I rarely even eat jam or jelly so I’m not sure why I thought we needed like 18 half-pints of jam but whatever – that’s how I roll. I can give some away…hopefully ;). We loved the flavor combo of the blueberries and the peaches. And isn’t it a pretty color? Enjoy!
4 cups peaches, peeled and chopped
1 cup blueberries, chopped
1 box sure jell
1/4 tsp cinnamon
6 cups sugar
1. Place prepared fruit into 6- or 8-quart saucepot. Stir in pectin and cinnamon. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
2. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
3. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*adapted from Kraft