Blueberry Peach Jam Recipes

GRANDMA'S BLUEBERRY PEACH JAM RECIPE

Steps:

• Clean and crush berries. Put in large saucepan.
• Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
• Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
• Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

BLUEBERRY PEACH JAM

Steps:

• Prepare 5 eight ounce canning jars, lids and bands. Fill and heat water bath canner.
• Rinse blueberries and remove stems. Gently pulse peach chunks in food processor until coarsely chopped. Add blueberries and pulse to blend. (Don't liquefy, unless you prefer smooth jam.) You should have roughly 3 cups of fruit in total.
• Place fruit, lemon juice and calcium water in a heavy bottomed sauce pan.
• In a separate bowl, mix pectin powder and sugar thoroughly. Set aside.
• Bring blueberry-peach mixture to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back to a rolling boil. Once the jam returns to a full boil, remove it from the heat.
• Ladle jam into warm jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth, put on lids and bands and tighten to fingertip tight.
• Process in a boiling water bath canner for 10 minutes. Turn off canner and let rest for 5 minutes, and then remove jars from canner and place on a towel on the counter top away from drafts. Let cool for 12 to 24 hours.
• Check seals, remove bands and wipe any spills. Date and label. Store in a cool, dry location out of direct light. Best used within one year.
• Unsealed jars or partially filled jars should be stored in the refrigerator and used within 3 weeks.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

SPICED PEACH AND BLUEBERRY JAM

Steps:

• Peel and pit peaches.
• Force through coarse blade of food chopper.
• Wash and pick over berries.
• Combine with peaches in kettle, add water, and bring to boil.
• Cover, and simmer for 10 minutes, stirring occasionally.
• Add sugar and salt.
• Tie spices in a cheesecloth bag and add.
• Bring to boil slowly, stirring until sugar dissolves.
• Boil rapidly for 10 minutes, or until fruit is clear.
• Remove spice bag.
• Ladle into hot sterilized jars, and seal.
• Makes six 8-oz. jars.

PEACH-BLUEBERRY PRESERVES

Steps:

• In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SPICY BLUEBERRY PEACH JAM

Steps:

• 1. Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.
• 2. Prepare fruit; chop fine. I used my food processer and it works great for chopping fruit. Just don't liquify the fruit. A little juice won't hurt. I hand peeled my peaches but you can remove the skin the same way you would remove skin from tomatoe by dropping a few at a time into boiling water for 2 minutes and then in cold water. The skin should come right off. I chopped the peaches fine and the blueberries coarse. By freezing the blueberries first will help keep from liquifying the fruit when you chop it.
• 3. Add the blueberries peaches, lemon juice, sugar, cinnamon and butter to large pot (Butter helps reduce foaming). Over a medium high heat bring fruit mixture to a rolling boil. A rolling boil is a boil that you can not stir down with a spoon. Continue to boil fruit mixture 4 minute once it reaches a rolling boil, stirring continuously.
• 4. Turn heat off; stir in pectin. Remove jars from canner onto a dry towel. Ladle fruit mixture into hot jars; cap with sterilized lids and tighten bands. Return jars to boiling water in canner and gently boil for 10 minutes. Remove and cool. After completely cooled, check seals and bands.