I'm not sure which is better...

Blackberry or peach jam. Tonight I'm making peach jam, and I had to break out the spatula so I could scrape all the warm sticky goodness off the side of the pan I made it in. And the spoon. And the ladle. And the funnel. I had to do this for my blackberry jam as well. They both have very distinctive flavors that are absolutely delicious. I love them so very much, and I can't pick a favorite. I guess tomorrow I'll have to combine them to make peach-blackberry jam and see if the flavors are even better together.

Here's the recipe I'm going to use:

2 2/3 cups crushed pitted peeled peaches

1 1/3 cups crushed blackberries

3 tablespoons fresh lemon juice

7 1/3 cups sugar

1/2 teaspoon butter (optional)

1 pouch (3 ounces) liquid pectin

Prepare canning jars and lids. Bring water in a bath canner to a boil.

In an 8-quart stainless steel stockpot, combine peaches, blackberries and lemon juice. Gradually stir in sugar and butter, if using. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.

Increase heat to medium-high. Bring to a full boil, stirring constantly. Stir in pectin. Return to a full boil, stirring constantly. Boil 1 minute.

Remove from heat. Skim any foam that rises to the surface. Let jam cool in pot 5 minutes, stirring occasionally.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe jarm rims and thread with a clean damp paper towel. Center hot lids on jars. Screw on bands.

Place jars in canner, making sure they are covered by 1 inch of water. Cover canner. Bring to a boil. Preocess 10 minutes.

Remove jars from canner. Place on a wire rack or cloth towel. Let cool 24 hours. Wash and dry jars and store in a cool dark place.

From Dispatch Kitchen