Prune Blueberry Jam with Rosemary

Above us only sky
~ John Lennon, Imagine

Somewhere I read that if we lay down on the grass every night for ten minutes to really contemplate the sky and the stars, many of our problems would vanish like soap bubbles burst in the air, and the whole world would take little by little a different turn.

This has little or nothing to do with the jam, but it seemed too beautiful to not say it. And then I thought for real about this thing, and the first occasion in which I found a meadow with stars in my hands, I wanted to try it for myself, and I decided to share it like this, in my own way.

Prune Blueberry Jam
with Rosemary
for 6-7 medium size jars

prunes, net 1 kg e 1/2
blueberries 1 kg
sugar 850 gr
lemons 3
rosemary 2 sprigs

Wash the prunes, remove the pit and cut in pieces. Add 500 gr of sugar, the juice of two lemons and mix well. Rinse blueberries and mix them with the rest of the sugar and the juice of one lemon. Cover and let macerate the fruit separately overnight in the refrigerator.
The next day, cook over medium heat, separately, until the jams reach the desired consistency (blueberries may need less time than prunes, especially if the latter are a bit watery).
About half an hour before they're set, mix the jams together and add the sprigs of rosemary, whole. Finally, discard rosemary and pour the jam when still hot into previously sterilized glass jars. Seal them with their lid and boil in water for about 20 minutes to form the vacuum.