–Put all of your ingredients in a large pot and stir it up.
–Cover and put in the refrigerator for at least 8 hours or overnight
–Remove from fridge and heat until the liquid thickens a bit. I used my candy thermometer and got it to 215 F degrees.  (If you are at a lower elevation you may want to bring it up to 225 degrees.  I’m at 3000 feet.)

–Ladle into sterilized jars and process in a boiling water bath for 15 minutes.

This turned out to be a thin jam, but boy is it YUM!!!  I doubled the recipe and made 14 pints.

But I couldn’t stop here.  No, no!  There was still way too much fruit on my counter tops and I needed that room to prepare meals.  So, I moved on to the Peach, Blueberry, and Ginger pie!!

• 1+ pounds peaches, pitted and sliced (this was 7 large peaches for me)
• 2 pints blueberries
• 1/2 cup brown sugar
• 1 cup crystallized ginger, chopped
• 2 Tbsp lemon juice
• 3 tablespoons cornstarch

–Move the oven rack to the bottom third of the oven and preheat the oven to 400F degrees F.

–Mix all ingredients in a large bowl.

–Divide the pie filling into two pie shells.  You can make your own or use store bought.

–Put the pies on a baking sheet (I beat one egg and brushed it on the edge of the pie shell to glaze it a bit) and bake about 50 minutes. Cover the pie with aluminum foil if needed to prevent the crust edges from burning.

–Cool and serve it up.  Vanilla ice cream goes best with this, but we didn’t have any.  So, I whipped some cream with maple syrup and vanilla extract and topped it up.  I have to say, I think this was the best pie I’ve ever made!  SOOOO delicious!