Never short on blueberries and jam

In this house, we always have blueberries. Foxtrot can't get enough. He eats them frozen, fresh, and freeze dried. The blueberries are everywhere. (This is most likely why he thought the goat poop was blueberries.) I went to the local farmer's market last week and picked up some delicious blueberries for him. And then I saw the peaches and I had been inspired by this lady earlier in the week, so I picked up a few pounds.

The two ingredients came together to make a delightful Blueberry Peach Jam. We eat jam on everything, from toast and tortillas to ice cream and bananas. Granimal turned me on to Pomona's Universal Pectin which worked very well. You want the recipe for the next time you have 3 cups of blueberries and 6 peaches laying around?

Blueberry Peach Jam


3 cups blueberries
6 medium peaches
1 generous teaspoon of cinnamon
3 teaspoons pectin
9 tablespoons lime juice
3 cups of honey
9 teaspoons of calcium water (comes in the package with Pomona)

1. Start by washing and rinsing your jars. Boil the jars for about 10 minutes to sterilize them. (Yada, Yada, Yada. You know the drill)

2. Put all your fruit, cinnamon, and lime juice in a large pot. Mash down the fruit until it mostly turns blue. Add the calcium water and stir well.

3. Measure out your honey, then add the pectin to the honey. Mix that up as best you can and set it aside.

4. Bring fruit to a rolling boil. Add the pectin-honey mixture. Sit vigorously. Return fruit to a boil for 1 minute. Remove from heat.

5. Fill your jars up with the deliciousness and set back in your big water pot. Boil for 10 minutes to seal the cans.

6. Let the jam sit for a week of so, if you can wait that long, then enjoy.

Yum Yum.