Spiced Blueberry Peach Jam [makes about 8 half pint jars]
4 cups chopped or ground peaches
4 cups blueberries
2 Tablespoons lemon juice
1/2 cup water
5 1/2 cups sugar
1/2 teaspoon salt
1 stick cinnamon
1/2 teaspoon whole cloves
1/4 teaspoon whole allspice
To prepare fruit: Sort and wash fully ripe peaches; peel and remove pits. Chop or grind the peaches. Sort, wash, and remove any stems from the blueberries.
To make jam: Measure fruits into a kettle: add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally.
Add sugar and salt and stir well. Add spices tied in a cheesecloth. Boil rapidly, stirring constantly, to 9 degreesF above the boiling point of water, or until the mixture thickens.
Remove from heat and take out spices. Skim.
Fill and seal containers leaving a 1/8 inch headspace.
This recipe does not call for you to process in a hot water bath canner but I do it anyway for about 10 minutes. I got this recipe from a old extension copy dated Jan 1967 " How to make Jellies, Jams, and Preserves at Home"