Blueberry-Peach Refrigerator Jam |
|
 |
Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 1 |
|
This recipe was published in the 09/06/09 Parade in an article written by Dorie Greenspan. I have not made it and probably won't (as I don't like blueberries). You might like blueberries, so here it is! Please note the shelf life. Ingredients:
1 pint blueberries, rinsed and dried |
2 lbs peaches, peeled, pitted and chopped |
2 cups sugar |
1 lemon, juice of |
Directions:
1. Stir all ingredients together in a 5 quart casserole and bring to a boil slowly, stirring.
2. Raise the heat and boil rapidly, stirring often, for 15 to 20 minutes or until the jam thickens a little. Turn off heat and let jam calm down for 5 minutes.
3. Skim off any foam and spoon the jam into sterilized jars.
4. Close the jars, turn them upside down and cool overnight.
5. Refrigerate until needed. Keeps for 3 weeks.
6. To store longer, process them in boiling water. (See other recipes for instructions.).
|
|