Boysenberry Peach Jam

Ingredients

3 cups Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a pou

1 1/2 cups Boysenberries (if you can't get fresh use 1 bag of frozen berries, uncrushed, no juice)

1 pkt (1.75 oz) of fruit pectin

Preparation

In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam you know the importance of "when" to add what) Bring to a boil over high heat and stir constantly. Quickly add premeasured sugar and bring back up to a full rolling boil stirring constantly. (This recipe said cook 1 more minute, but my first batch didn't set well enough, so I boiled till 210 on a candy thermometer, 10 degrees under jelly temp.)

Remove from heat and skim off foam, (adding 1 T butter as it boils will reduce foaming)

Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space.

Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 minutes. Invert and leave for 24 hours for a good seal.