On 4th of July, I went blueberry picking with my friend Sally to Brewer's Farm in Midway, Georgia. It was so quiet and peaceful that it made me really homesick for my grandmother's place in Vermont where we could go out into the old orchard to pick blackberries. That bucket is 5 quarts of berries for only $7.50!
In any case, I took advantage of the slightly cooler weather last night to make up a batch of Peach-Blueberry Jam. Here's the recipe:
2 quarts fresh sliced peaches
1 quart fresh blueberries
6 cups white sugar
1/4 cup fresh squeezed lemon juice
*Boil it all down until it reaches jam consistency. (check consistency by placing a spoonful of jam onto a plate and putting in the freezer for a few minutes - if it's the right consistency when you take it out, you're ready; if not, keep boiling.) Spoon off the froth. Put into jars, follow the canning process and voila! Preserved jam! This recipe made exactly 5 pints.
These will be in the mix with the rest of the jams for our wedding favors.