The other night I was protesting the obscenely hot weather in Indianapolis by eating egg rolls at my friend Zoe’s house.  (Because if you are going to protest something, you should do it with delicious Chinese food.)  While munching away, I noticed she had a bowl of the most beautiful blackberries on her counter.

I may or may not have let out a loud pitched squeal.  Gorgeous fruit sometimes has that effect on me.

It turns out her mother had brought over blackberries and peaches from her yard.  Zoe wasn’t planning on using them so she said I could have them.

I snatched them off the counter, clutched the container to my bosom, and yelled, “Are you sure?” as I ran out the door.

Then I took the fruit home and made the best homemade jam in the entire world.

I don’t feel I’m over-exaggerating at all.  The peaches mellow out the blackberries, while the blackberries give the peaches a hint of sophistication.  And the spices make me think of Christmas.

You should try it.  Soon.  But you’ll need to make your own batch because I’m not sharing.  Well, except with Zoe.  I plan to give her a jar for being so generous with her fruit.

Because I can be generous in some areas (that don’t involve delicious, delicious jam) I’m giving you the recipe to make your own.  Or bring me the peaches and blackberries and I’ll make it for you as long as I get to lick the bowl.

Peach Blackberry Jam

4 cups of peeled, chopped up peaches

1 cup of blackberries

1 tsp. of cloves

1/2 tsp of cinnamon

2 1/2 tsp. almond extract

1 box of pectin (I like the no-add-sugar kind)

2 cups sugar*

2 Tbs. lemon juice

Cook the fruit over medium heat.  When it starts bubbling, add the lemon juice and spices.  Cook for a few minutes then use an immersion blender if you want a less chunky jam.  Or if you just want an excuse to use your immersion blender you got for your birthday.  Add the box of pectin and stir like mad until it dissolves.  When the jam comes starts to boil add the sugar.  Continue stirring the jam until it comes to a constant, rolling boil.  Cook for an additional three minutes.

Remove from heat and fill your clean, sterilized jars.  Process in your canner for ten minutes.  This recipe makes 6 half-pint jars.  (Attempt to not eat all six jars the first week.)

*If you aren’t using the no-add-sugar pectin then you’ll need to add 5 cups of sugar.