These are two of my favorite combinations. Dark, tart forest fruit with a zip of lime, and sweet, almost floral white peaches with luscious pluots. They scream of summer when you're spreading them on your toast in the winter. Enjoy!
For Brambleberry lime Jam:
2 half pint blueberries
2 half pints blackberries
2 cups of sugar
Juice of 3 limes
2 cups of sugar
Juice of 3 limes
For White peach Flavorosa Pluot Jam:
1 lb white peaches, skinned and sliced (boil the fruit in water for 3 minutes and the skin comes right off)
1 lb flavorosa pluots, skinned and sliced
1 1/2 cups sugar
juice of one lemon
Directions:
Put the fruit into a large bowl and cover with the sugar, and lemon/lime juice. Mix to combine. Cover it with a kitchen towel and let it macerate in the refrigerator over night. The sugar is acting like salt does in the preservation of meat; it will cause the fruit to leech out its liquid, creating a fruit-sugar syrup.
On the second day, pour the syrup into a pan and heat until it bubbles (about 5 minutes on med-high) and then add the fruit. Stir until the entire mixture is bubbling (about 5 more minutes) and return to the bowl and refrigerator for another night.
On the third day, put the entire mixture in a pan and let it start bubbling over medium heat. Stir frequently so no part is boiling.
Meanwhile, boil your jars and their tops in water for at least 10 minutes, then allow them to dry out on a clean kitchen towel.
When the mixture is ready (this is after about 10 minutes of bubbling, with the mixture clinging to the spoon—DO NOT OVER COOK) take it off the heat and ladle the jam jars until almost full, leaving about a ½ inch open at the top. Secure the tops to the jars and clean off any excess jam, and then place on a plate, upside down. The plate is just in case some jam leaks out. Place the plate of jars in the refrigerator to cool over night.
The next morning, you will have a perfect partner for toast!
:.