Blackberry-Peach Jam

For the blackberry-peach jam, first peel the peaches (scald them briefly if necessary), remove the pit and dice the flesh. Finely puree the lemon juice, peach flesh and jam sugar. Bring to the boil and boil for at least 7 minutes until bubbling. If the jelly test is successful, pour the half-high into sterile jars. Do not finally seal yet and refrigerate.

Once the peach jam has cooled and thickened a bit, prepare the blackberry jam. To do this, wash and carefully dry the berries. Boil them until they soften and put them through the liquidizer. Allow the mixture to cool. Stir in lemon juice and preserving sugar. Bring to a boil again and cook until bubbly, at least 6 minutes. If the jelly test is successful here as well, remove the jam from the heat and allow to cool slightly before bottling. Pour into the jars on top of the peach jam, drizzle a little alcohol, light and immediately close the blackberry-peach jam.

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