Blueberry Peach Jam

Blueberry Peach  Jam is relatively easy. Blueberries are plentiful this time of year and the Peaches I got from Washington are just waiting for this mixture to happen.

I am a part of the Canbassador Program and each year get their stone fruit shipped to my door. It is an honor and delight to come up with different recipes each year. thank you Washington Fruit Commission and Sweet Preservation.


4 cups of chopped peach
3 cups blueberries
3 cups of sugar
juice from one lemon
1 teaspoon cinnamon
2 lemons zested

Candy Thermometer or like to keep an eye on the heat for gel point

* Pectin users follow direction on the packet for sugar amount. I use less sugar & more heat to gel no pectin. Go here and read about gel point prior to staring if this is your first adventure in jam making!

Have all your equipment ready and ingredients measured out makes the job more delightful!

Clean your fruit. Blueberries first and put them into the pot you are using to cook the jam. Once the blueberries are in the pot add the lemon juice and keep them on a low simmer to break them up and get the jam going. Stir and smush while you clean and peel the peaches.


There are other ways to peel I prefer to peel by hand. Granted they say the boiling water method  is fast and easy. But I tried it and all the time and clean up prior to making my jam nope. I do not think I need to dirty another pot and waste all that water just to peel them easier.  I peel toss the peels into the compost pile and Bam done. Your choice. Here is a link to how to steam the peels off.

Once your peaches are peeled chop them up and add them to your blueberries. Your blueberries should have broken up by now so keep stirring and smush the peaches. Add half the sugar and mix well.

 I use a potato smasher and if needed I have an immersion blender to smooth out the jam. Keep in mind that you do want to keep some of your fruit hole-ish. Nothing better than having a nice piece of fruit to bite in when enjoying the jam.

Alright now that your have a nice consistency to the jam add the remaining sugar.  Keep your jam at a steady boil to get to your gel point of 222/223 degrees. Use the spoon and saucer test for the gel if you have not gotten to the point of being able to see the gel. Once you have reached that sweet time it is bath time.

Take your jars out of the hot water and fill until they are approximately 1/4 inch from the rim of the jar. Once filled wipe the rim clean and cap. Give the jars a 13 minutes water bath.

 Once the bath is done turn the heat off and remove your jars. Place them on a towel covered counter remove the twist part of the jar. Wash the jars clean dry and label. Store the jars in a clean cool spot. They are good for up to one year. Once open refrigerate.
and let them cool for no less than 8 hours. Once they have cooled

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

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