blueberry jam

I got a bargain on blueberries last week, so decided to use some of them up in jam. Plain blueberry jam is always pretty dull, so a lot of recipes liven it up with spices, but then it ends up tasting like spice jam, not blueberries. I thought adding some citrusy notes would liven the jam up without obscuring its essential blueberriness. And a little peach never hurt anything.... I think this is the most successful blueberry jam I've made to date.

Blueberry Peach Jam
makes 9 half-pints

1 1/2 lb blueberries
2lb peaches, peeled and chopped
juice of two lemons
1 cinnamon stick
1/3C orange juice concentrate
3lb sugar
2T clementine cordial (or Cointreau or Grand Marnier)

Bring everything except the sugar and cordial to the boil in a big pan, then cover and let simmer till the peaches are tender. Add the sugar, stir till it's dissolved, then let rest for a few hours. Bring to the boil again, then let rest a few more hours. When you're ready to can it, bring to the boil one more time while your boiling water bath's getting ready, and boil hard for about five minutes, till the jam's 222ºF. Stir in the cordial, then pour into your prepared jars, seal, and boiling water bathe for five minutes.