Blueberry Peach Jam

Makes six ½-pt. jars

4 lb. fully ripe peaches
1 qt. firm blueberries
2 tbsp. lemon juice
½ cup water
1 stick cinnamon
½ tbsp. whole cloves
¼ tsp. whole allspice
5 ½ cups sugar
½ tsp. salt

Wash, peel, pit, and chop peaches; there should be 1 qt. Wash and sort blueberries. In a heavy kettle mix fruit, lemon juice and water; then simmer, covered, until fruit is soft (about 10 minutes). Tie cinnamon, cloves, and allspice in a cheesecloth bag, and add bag, along with sugar and salt, to fruit. Bring mixture quickly to a full boil, and boil rapidly, stirring constantly, until mixture reaches 8 degrees F to 10 degrees F above boiling point of water. Remove immediately from heat, skim and remove spices. Pour jam into hot, sterile canning jars. Store in refrigerator for up to three weeks.