Spicing it up in the kitchen!

I don't know about everyone else but I absolutely love canning! It is the most refreshing feeling knowing where your food is coming from and how it was prepared. Yes canning is a long process but it is well worth it in the end and when winter comes you don't have to rush out in the middle of a snow storm to buy a jar of jelly or a can of spaghetti sauce because its right there in your pantry.
This past month I had been making many different jams for our 2015/16 storage and although to some it seems like a lot, with a large family like ours it really isn't much at all. I always like to have more on hand then needed because you never know when you might be snowed in for a week or so. Sure it hasn't happened since...well before I was born but that does not mean it couldn't happen. So far our pantry is stocked with peach, strawberry rhubarb, cherry rhubarb (if you've never tried this, I highly recommend you do the flavors work great together!), cherry, cherry cinnamon, rhubarb jam and of course apple butter. Today I thought I would spice things up a bit as our family is a lover of spicy foods!  Now after 6 hours in the kitchen we have Spicy Peach jam, Cinnamon and chili strawberry jam and Chili blueberry peach jam! 
I don't know about your family but we do not just use our jam on toast or for sandwiches, we use it like ketchup. It goes on eggs, gets stirred into oatmeal in the winter, used to top pancakes, or as a sauce for our pork or beef. There are so many uses for Jam and Jelly!  Ever tried apple butter on a pork chop..mmmm it is so delicious.
Now while I go clean up my kitchen I will leave you with my recipe for Chili Blueberry Peach Jam. If your not afraid of a little bite with your sweetness you should love this. Feel free to let me know how you enjoy it!
Chili Blueberry Peach Jam
16 peaches peeled and pitted.
4 cups of blueberries
1 rind of lemon
1/2 tsp of lemon juice
6 1/2 cups sugar
1 dried red chili, chopped
2 cinnamon sticks
Chopped peaches into small pieces or use a food processor. Place into a large pot. Add in blueberries, lemon rind and juice, chili and cinnamon sticks. Stir to combine. Place over medium heat and add sugar until dissolved. Raise heat to a medium-high and continually stir until your jam comes to a rapid boil. Remove from heat and continue to stir for 5 minutes. Spoon into 1 pint jars and leave 1/2 inch head space. Place in a water bath for 15 minutes. Remove jars and let them sit untouched for 24 hours.
Enjoy :) Jenn