Blackberry Peach Jam
In an 8 qt. saucepan mix together all but sugar. (if you make jelly or jam you know the importance of "when" to add what) Bring to a boil over high heat and stir constantly. Quickly add premeasured sugar and bring back up to a full rolling boil stirring constantly. (This recipe said cook 1 more minute, but my first batch didn't set well enough, so I boiled till 210 on a candy thermometer, 10 degrees under jelly temp.)
Fill hot sterilized (boil 10 minutes) pint jars, leave 1/4" head space.