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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/800-1hqPct.St.156.jpeg|416Make 5 pint jars of blueberry peach freezer jam with a recipe adapted from Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/171-B2P34.St.156.jpeg|416Place 1 cup of blueberries in a glass pie plate. Heat in a microwave oven on high, stopping the microwave several times to stir and crush the berries, until the mixture reaches a boil, about 2 minutes.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/555-5wbol.St.156.jpeg|525Combine sugar and pectin in a medium bowl. Stir until thoroughly blended.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/21-emEOL.St.156.jpeg|416Add blueberries, peaches, lemon zest and juice. Stir for 3 minutes.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/897-n8kN3.St.156.jpeg|525Ladle jam into plastic or glass freezer jars, leaving 1/2 inch headspace. Apply lids tightly.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/346-oQnXq.St.156.jpeg|525Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. Refrigerate for up to three weeks or freeze for up to one year.
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