CHEF JEFF — ONE BYTE AT A TIME: Blueberry Peach Freezer Jam

This recipe from “Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today,” goes together in a jiffy.

Blueberry Peach Freezer Jam

1 cup crushed blueberries

1½ cups granulated sugar

1 pouch (1.59-ounce/45 grams) freezer jam pectin

3 cups finely grated pitted peeled peaches

1 tablespoon grated lemon zest

1 teaspoon lemon juice

Place blueberries in glass pie plate. Heat in microwave oven on high, stopping microwave several times to stir, crush berries, until mixture reaches boil, about 2 minutes. Combine sugar, pectin in bowl. Stir until thoroughly blended. Add blueberries, peaches, lemon zest, juice. Stir 3 minutes. Ladle jam into plastic or glass freezer jars, leaving ½-inch headspace. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately or refrigerate for up to 3 weeks or freeze for up to 1 year.

Yield: 5 pints.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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