Peach Blackberry Jam

 Ingredients

Makes 6-7 half pints

• 4 1/2 cups chopped peaches
• 2 cups blackberries, remove half the seeds
  
• 3 cups granulated sugar
• 1 package low sugar pectin or 3 TBS from the can
  
• pinch of salt
• 1 tsp butter
• 2 TBS lemon juice

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Instructions

• Have a canner and half pint jars ready
• Add the peaches and blackberries to a large, heavy bottomed 6 quart pot and mash them either with your hands or a potato masher.
  
• Measure out the 3 cups of sugar in one bowl. Remove 1/4 cup of that sugar and mix it with the pectin in a second bowl
• Add the sugar/pectin mixture to the fruit in the pot and stir to combine. Turn the heat on to medium high and stir to mix.
• Add the lemon juice, salt and butter.
• Heat until the mixture comes to a rolling boil – one you can’t stir down.
• Add the remaining sugar and stir to combine. Keep stirring until it returns to a rolling boil. Keep at a boil for one minute and remove from heat
• Ladle into jars leaving 1/2″ headspace.
• Place the lid and screw on the band finger tight.
• Over 3000 feet process for 15 minutes.
• Turn off the heat under the canner and let the jars sit for 5 minutes with the lid on.
• Remove the jars and let them sit for 24 hours before storing.