Accompanied story, “A Job Makeover,” published 8-29-2013
2 cups whole blackberries
4 cups of crushed peaches (about 3 1/3 pounds of peaches)
1/3 to 1/2 cup lavender, depending on your taste
1/4 cup plus 1 tablespoon lemon juice
8 cups sugar
1 pouch liquid pectin (or 1 box powdered pectin for firmer set)
Place blackberries in a food processor and puree. Add to a large pot or Dutch oven.
Peel and pit peaches. Crush, using a potato masher, or chop in a food processor.
Measure out 4 cups of peaches and add them to the pot.
Add lemon juice, sugar and lavender to the pot and stir well.
Bring mixture to a boil and continue at a hard, rolling boil for 1 minute, stirring constantly. Squeeze in pectin and continue to boil for 1 more minute.
Skim off the foam, then ladle jam into hot, sterile half-pint jars, leaving 1/4 inch headspace.
Wipe the rims clean with a clean damp towel and put on the lids.
Process in a boiling water bath for 10 minutes.
Makes 7-8 half pints.
-- Beth Wing
