Spilling Buckets of Jam

So as you all probably know by now, I hosted a jam exchange. One of the people who joined this exchange was Leslie of Spilling Buckets. She actually lives right here in Rochester! After the exchange was over the two of us decided to get together for a mini canning exchange and some lunch! We went to Open Face, it is SUCH a good little eatery. LOVE IT. And the people there, they seriously rock. I had my favorite:

black bean (vegetarian): crushed and mixed with a chipolte pesto, topped with cheddar, chunky salsa and mixed greens, on wheat, sourdough, rye or mixed greens.

Leslie had another favorite of mine:

corn mash (vegetarian): roasted corn seasoned, mashed and mixed with diced red bell pepper, topped with cheddar, apricot jam, and mixed greens, on wheat, sourdough, rye or mixed greens.

We had a great time! We learned all about each other and then did a little canning exchange! Leslie gave me some triple berry jam (also picked from Green Acre farms where I picked my fruit!) and she also gave me a jar of home made salsa! Totally exciting!! We are totally going to get together to make jam in the future, and of course there is always time to try new lunch places!

I gave her a jar of my apricot jam, along with a jar of spiced peach and blueberry jam! Wait, what's that... you haven't seen my recipe for that second one there? Oh ok here you go then :)


steph chows low sugar spiced peach and blueberry jam

4.5 cups peaches (chopped fine) skins and pits removed
4 cups blueberries
3 cups white sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 package sure gel low sugar pectin

Here's a hint on how to remove the peach skins wicked easily. Place the peaches in boiling water for 30 seconds or so, then with a slotted spoon take them out and put them into a bowl filled with ice water. The skins will peal off super easy now!
First off, take your 4 cups of blueberries and mash them to bits with a potato masher... or in a blender whichever you like! Then add them along with the chopped peaches white sugar and spices into a large pot, stirring constantly bring to a rolling boil.
Let boil for 1 minute (continue stirring).
Gently stir in pectin, continue stirring and boil for 1 more minute.
Remove from heat and pour into sterilized jars. Place lids and rims on, process in boiling water for 10 minutes.