The combination of peaches and blackberries makes an excellent preserve. Opening a jar of these sunny preserves can warm even the coldest winter day.
MAKES: about six 8-ounce jar
INGREDIENTS:
- 3 cups peeled, pitted, and roughly chopped peaches (2 to 21⁄2 pounds peaches)
- 11⁄2 cups whole blackberries
- 5 tablespoons freshly squeezed lemon juice, strained
- 7 cups granulated sugar
- 1⁄2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, combine the peaches, blackberries, lemon juice, sugar, and butter, if using. Cook over medium-low heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil.
- Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
- Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
