Make 5 pint jars of blueberry peach freezer jam with a recipe adapted from “Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today.” To see the complete recipe, go to http://therecipe.nandointeractive.com/pickles-salsa-jam-in-a-jiffy/
Place 1 cup of blueberries in a glass pie plate. Heat in a microwave oven on high, stopping the microwave several times to stir and crush the berries, until the mixture reaches a boil, about 2 minutes.
Combine sugar and pectin in a medium bowl. Stir until thoroughly blended.
Add blueberries, peaches, lemon zest and juice. Stir for 3 minutes.
Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head-space. Apply lids tightly.
Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. Refrigerate for up to three weeks or freeze for up to one year.