More jammin

Thanks to everyone who came to our second Jam Making Workshop.   Peg asked me to share this recipe with everyone.  Thanks Peg!


To make excellent fruit jam….

Wash 5 half-pint jars, lids, bands. Heat jars & lids in water heated 
to boiling point.

3 cups whole blueberries
3 cups peeled, pitted & chopped peaches
1 cup apple juice or water
1 Tbsp lemon juice (optional for tartness)
1 cup sugar (or 0-3 cups to taste)
3 Tbsp Low/No Sugar Pectin

Jam directions:
Warm fruit, lemon juice and juice/water in med saucepan.
Mash or use immersion blender until texture is as you like it, 
from chunky to smooth.
Sprinkle pectin in while stirring and bring to a boil that 
you can't stir away. Boil, stirring for 1 minute.
Add sugar if using, bring back to boil and continue stirring. 
Boil for 3 minutes.
Ladle into hot jars, add lids and tighten bands just to tight.
Put jars in rack and process in boiling-water canner for 10 minutes.
Start timing when water returns to boiling. Remove from water & 
cool completely. Check that lids have sealed. Unsealed jars should be 
refrigerated or re- processed.

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