Seems a bit much for 5 cups of fruit. The NCHFP recipe for spiced blueberry-peach jam has 8 cups of fruit (4 peach/4 blueberry and no added pectin) using a tad bit over 5 cups of sugar. I still thought the NHHFP recipe was a little too sweet, so when I make it again (since there's no added pectin, I don't have to worry about the pectin/sugar ratio), I'll add 2 cups-taste, add some more-taste, and sneak up on the sweetness :-)

I tried to post earlier, don't know what happened. Hmmm??? Just thaw the peaches, pit and chop into about 1/2" dice. Then follow any recipe for peach jam. I've linked to the jam/jelly page at NCHFP below, there are some there, just scroll down under jam to the peach ones. Deanna Here is a link that might be useful: NCHFP Jam page

Hey--welcome to jamming! I think you'll find it very fun (I have so much fun with new recipes that I have more jam than fam can eat right now). Check out the discussion I linked below--it has a lot of the info you're curious about. As far as I can tell, the recipes look ok. It does seem like a lot of sugar for that amount of peaches and a no-sug pectin, but I'm not familiar with Ball brand, preferring Pomona's myself. My peach recipes are generally 1-1 1/2c per 4lbs peaches. And, I generally add liqueur to most all my jams too. There's also a more recent thread called confused about pectin that discusses some interesting things you might like. Here is a link that might be useful: Jam Discussion

I am not the original poster of the blueberry mango frangelico, although it is on my to try list. I think Carol or Annie first posted it. Carol also has a great spiced blueberry ajm recipe, I could post it if I was at home. Here is a recipe for Blueberry lavender jam, as well as notes from when I first made it. -Robin Blueberry Lavender Jam 2 tablespoons dried lavender flowers 1 11 1/2- ounce can frozen white grape juice concentrate 3 cups fresh blueberries, washed and drained 1. Make a lavender sachet: Cut a piece of cheesecloth into a 6-inch square, place lavender in the center, and tie into a bundle with kitchen twine. 2. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning until the berry mixture jells -- about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same test.) Cover and steep for 2 hours. 3. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to 1 month Note: To modify it so I could can it I just simmered it with the lavender for 20 minutes than removed the lavender (which I had in a teaball). I also made one where I soaked the lavender overnight in the grape juice, yuck too much lavender.