If you've been reading my blog, you know that I've been happily inundated with fresh berries! I am especially happy now that Carolina peaches are in season!!! Off to the farm market I went and came home with lots of fresh peaches and blueberries so that I could make a batch of this delicious jam. It's good served over toast, waffles, pancakes, pound cake or ice cream! You see, it's extremely versatile!
5 cups blueberries,
washed, stemmed, drained & crushed
3 cups peaches,
peeled & finely diced
2 ½ cups Splenda
(or 5 cups sugar)
1 Tablespoon lemon
juice
1 teaspoon cinnamon
1 teaspoon vanilla
1 box Sure Jell
(1.75 oz)
Mix together all
ingredients, except Sure Jell, and put in large pot or Dutch oven. Bring
to a boil; reduce and let simmer for about 30 minutes (it won't hurt to simmer longer). If necessary, mash a bit with potato
masher, but you want to have some larger
fruit pieces in your jam. Add Sure Jell
and stir until combined. Cook about 5 to
10 minutes more. Let mixture cool and
ladle into clean jars or containers. The
jam will keep for several weeks in the refrigerator or up to a year in the
freezer... if it lasts that long!
No comments:
Post a Comment