REAL Food Changes People. Something to chew on.
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Fresh from the farm on Friday – Tomatoes, Peaches, Blackberries! What fruit made it home, and escaped tiny hands went into this beautiful Peach and Blackberry Jam that I traded for a dozen eggs from a fellow ‘homesteader’, and a few addresses from family who would like me to send them a steady supply. 
So good over French Toast, Butter Biscuits or straight from the spoon. If you don’t want to process them for long term storage — skip the canning towards the end and just seal in an airtight container, refrigerated that will last about two weeks.
//Ingredients//
3 1/2 cups peaches, peeled and sliced OR blackberries, washed rinsed and de-stemmed
1/3 cup unsweetened fruit juice, (i.e. apple, white grape)
1/4 cup lemon juice
zest of one medium lemon
1 pkg No Sugar Needed Fruit Pectin
(Optional) Sweetener to taste, Agave Syrup (2 Tbsp), 1 c. Granulated Sugar pr 1/4 c. Brown Sugar
//Method//
Place required number of clean 250 or 236 ml mason jars on a rack in a boiling water canner (or stockpot); cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat Lids in hot water, not boiling (180°F/82°C). Keep jars and Lids hot until ready to use (you can use an oven set to 180 F, place the jars and lids on the middle rack until ready to fill).
Measure sweetener or sugar, if using; set aside.
Remove the peach pit and peel peaches, chop the peaches and pulse in a food processor. I like chunks of fruit in my jam so I don’t process it for too long. For the blackberries, add them to the pan whole – as they cook, they will break down.
Whisk in No Sugar Needed Fruit Pectin until dissolved.
Stirring frequently, bring mixture to a boil over high heat.
Ultra Light – stirring frequently, boil 5 minutes. Remove from heat. Skim foam.
Very Light – stirring frequently, boil 5 minutes. Remove from heat. Stir in sweetener; skim foam.
Light – add sugar, return to a boil, boil 5 minutes. Remove from heat; skim foam.
Ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness.
Center lid on jar; apply screw band securely & firmly until resistance is met – fingertip tight. Do not over tighten. Place jar in canner; repeat for remaining jam.
Cover canner (or stockpot); bring water to a boil. At altitudes up to 1000 ft, process – boil filled jars – 10 minutes.* Remove jars without tilting. Cool upright, undisturbed for 24 hours; Do not re-tighten screw bands. After cooling check jar seals by pressing the lid, if there is any give your lid is not properly sealed. Sealed lids curve downward. Label and store jars in a cool, dark place.
* Boiling Water Canner – Altitude Adjustments
At altitudes higher than 1,000 ft increase processing time as indicated in chart.
| ALTITUDE | INCREASE Processing Time | FEET | METERS |
|---|---|---|
| 1,001 – 3,000 | 306 – 915 | 5 minutes |
| 3,001 – 6,000 | 916 – 1,830 | 10 minutes |
| 6,001 – 8,000 | 1,831 – 2,440 | 15 minutes |
| 8,001 – 10,000 | 2,441 – 3,050 | 20 minutes |
With 30 minutes, a few apples and peaches – a splash of apple juice, a pot, pan and slotted spoon; you can feast on this tart and delicious blend of peach applesauce on pancakes, biscuits or a spoon straight out of the jar.
I didn’t process this batch for long term storage, but I will be doing several jars sometime in the next week or so – after another trip out to the farm for more fruit. This is one of the prettiest pictures I’ve taken – natural light is something else. Enjoy.
