Homemade Jams, spread on freshly baked bread or a crunchy crust—comfort you can taste!

Instructions:
In a medium saucepan, combine blueberries, sugar, and lemon juice.
Heat over medium heat, stirring occasionally, until the blueberries break down and release their juices (about 5-7 minutes).

Use a fork or potato masher to break down the berries to your desired texture (chunky or smooth).
Let the mixture simmer for another 10 minutes, stirring occasionally.

If you want a thicker jam, mix the cornstarch and water in a small bowl, then stir it into the blueberry mixture.
Continue to cook for another 2-3 minutes until it thickens.

Remove from heat and stir in vanilla extract and lemon zest, if using.

Let the jam cool completely before transferring it to a jar. Store in the refrigerator for up to 2 weeks, or process in sterilized jars for long-term storage.

Peach Jam

Ingredients:
4 cups fresh peaches (peeled, pitted, and chopped)
1 ½ cups granulated sugar (adjust to taste)
2 tbsp lemon juice (helps preserve freshness)
1 tsp lemon zest (optional, for brightness)
½ tsp vanilla extract (optional, for depth)
½ tsp cinnamon (optional, for warmth)

Instructions:
Peel, pit, and chop the peaches into small pieces.

In a saucepan over medium heat, combine peaches, sugar, and lemon juice. Stir occasionally as the peaches release their juices.

Reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally, until thickened.

Use a potato masher for a chunkier texture or an immersion blender for a smoother jam.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.