Peach Blackberry Jam

Ingredients

• 3 c. Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a lb. per c.)

• 1 1/2 c. Blackberries (if you cannot get fresh use 1 bag of frzn berries, uncrushed, no juice)

• 1 pkt (1.75 ounce) of fruit pectin

• 6 c. Sugar


Directions

•        In an 8 quart. saucepan mix together all but sugar. (if you make jelly or possibly jam you know the importance of "when" to add in what.) Bring to a boil over high heat and stir constantly. Quickly add in premeasured sugar and bring back up to a full rolling boil stirring constantly. Cook 1 more minute. (Or boil until 210 on a candy thermometer
, 10 degrees under jelly temp.)

•        Remove from heat and skim off foam, (adding 1 Tablespoons butter as it boils will reduce foaming)

•       Fill warm sterilized (boil 10 min) pint jars, leave 1/4" head space.

Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 min. Invert and leave for 24 hrs for a good seal.