Rinse and dry the berries. Pit and chop the peaches.

Stir all ingredients together in a 5 qt pot and bring it slowly to a boil.

Raise the heat and boil rapidly, stirring often for 15 to 20 min or until the jam thickens a little. Turn off the heat and let sit for 5 min.

Skim off the foam and spoon into sterilized jars. Either turn upside down and cool overnight and then refrigerate for up to 3 weeks or process in boiling water bath for 10 min.

45 cal per tb