This year I put in my two peach trees and my blueberry bushes. Sadly putting in fruit is a long term investment and I won't see fruit on the blueberries or peaches for a while. So while I was at the farmers market I bought some of both. Though I love to eat them fresh too these were for jam. Last year my sister-in-law made the yummiest blueberry peach jam. So I wanted to try one too. But I wanted one that was pectin free. So I looked one up.
I found one at A Thinking Stomach. It seemed like a nice one. Not too much sugar and no added pectin. It even leaves the peels in. I did it a bit differently. I didn't let it sit overnight in the fridge, which I figured was for getting the juice to start coming out of the peaches. So instead I used my trusty food processor to make juice. This meant there wouldn't be large peach parts in it or any whole blueberries left, but I was OK with that.
I boiled it up. I think my candy thermometer is wrong by about 4 degrees. I'd suspected this since I bought it last winter and made some English toffee. Luckily I don't rely on a thermometer. My jam sense is pretty good by now. But even with that temperature adjustment of 4 degrees, the jam jelled much earlier than the stated 221F. I took it out at a reading of 210 (in reality probably 214) and if anything I think it is a bit over jelled. I like my jams pretty soft. Maybe the thermometer is off by more?
At any rate the jam turned out very good. It wasn't too sticky sweet like a lot of jams. But I think it was a little too much blueberry and a little too little peach. Next time I'll have to up weight of the peaches. Though it makes a really good blueberry jam if that is what you are going for. Much better than the blueberry jam I made last winter.