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. Ingredients: 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.