This is one of my favorites. I use fresh peaches, blueberries, and blackberries in season. The almond extract gives it a little nutty taste.
How To Make Peach Blueberry Blackberry Almond Jam
Cook and crush the fruit over medium-low heat.
Add the lemon juice and butter.
When it comes to a light boil, add pectin and stir until it is dissolved.
Add 1 cup of sugar at a time and continue stirring until it comes to a roaring boil.
Continue stirring for 1 minute.
Remove from heat and fill jars.
Place in a water bath for 10 minutes.
Remove jars and cool on a towel.
After they have cooled, place in a cool dark place.
Follow directions for canning jars.
Clean jars in hot soapy water, rinse, and fill with hot water until ready to use.
Place bands and lids in hot water on the stove until ready to use.
Prepare canner for a water bath.
- Sugar: 281g
- Calcium: 37mg
- Calories: 1160kcal
- Carbohydrates: 289g
- Fat: 4g
- Fiber: 7g
- Iron: 1mg
- Potassium: 702mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 42mg
- Vitamin A: 1280IU
- Vitamin C: 31mg
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