Peach Blueberry Jam Recipes

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BLUEBERRY PEACH JAM



Blueberry Peach Jam image

With less sugar and just a small amount of added pectin for quick cooking, this blueberry peach jam recipe let's the fresh fruit flavors shine through.

Provided by Laurie Neverman

Number Of Ingredients 6

2 pounds (5-7 medium) peaches, peeled and pitted
8 ounces (1 cup) fresh blueberries
1/4 cup lemon juice
1 cup granulated sugar
2 teaspoons Pomona's Universal Pectin
2 teaspoons calcium water (included with the pectin)

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.

PEACH-BLUEBERRY JAM



Peach-Blueberry Jam image

This peach jam is a family favorite. The almond is slight and adds a great taste.

Provided by dthrones

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 128

Number Of Ingredients 6

10 cups peeled and quartered peaches
6 cups white sugar, divided
1 tablespoon lemon juice
1 cup fresh blueberries
1 tablespoon butter
½ teaspoon pure almond extract

Steps:

  • Immerse 8 pint jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
  • Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
  • While peaches are cooking, combine blueberries and remaining sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
  • Add blueberries to the pot with the peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 10.2 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 10.1 g

PEACH-BLUEBERRY PRESERVES



Peach-Blueberry Preserves image

As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 4 half-pints.

Number Of Ingredients 4

4 cups chopped peeled fresh peaches (about 4 large)
3 cups sugar
2 cups fresh blueberries
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

GRANDMA'S BLUEBERRY PEACH JAM RECIPE



Grandma's Blueberry Peach Jam Recipe image

Blueberries and peaches with a hint of cinnamon - Delicious! Easy to make! Made with fresh blueberries and frozen peaches. I've made this the last several years with wonderful results. Taken from blueberry-recipe.com. Wanted to store it where I won't lose it!

Provided by kennedyfish

Categories     Jellies

Time 40m

Yield 6-8 cups

Number Of Ingredients 5

3 cups fresh blueberries
2 cups peach slices
1 (3 ounce) package liquid fruit pectin
1/4 teaspoon cinnamon
7 cups sugar

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.

SPICED PEACH AND BLUEBERRY JAM



Spiced Peach and Blueberry Jam image

I got this recipe from The Woman's Day Encyclopedia of Cooking, Vol. 8. A great way to use fresh peaches!

Provided by Sharon123

Categories     Berries

Time 40m

Yield 6 8ounce jars

Number Of Ingredients 8

4 lbs fresh peaches
1 quart fresh blueberries
1/2 cup water
5 1/2 cups sugar
1/2 teaspoon salt
2 cinnamon sticks
1 teaspoon whole cloves
1/2 teaspoon whole allspice

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.

Nutrition Facts : Calories 885.2, Fat 1.2, SaturatedFat 0.1, Sodium 198.2, Carbohydrate 226.8, Fiber 7.1, Sugar 218.2, Protein 3.5

PEACH BLACKBERRY JAM



Peach Blackberry Jam image

Make and share this Peach Blackberry Jam recipe from Food.com.

Provided by 2hot2handle

Categories     Fruit

Time 1h

Yield 6 pints

Number Of Ingredients 6

4 lbs peaches
1 quart blackberry
1 tablespoon lemon juice
5 1/2 cups sugar
1 teaspoon ground cinnamon
1 (1 2/3 ounce) box powdered fruit pectin

Steps:

  • Peel and chop peaches. Put peaches, blackberries and lemon into a pot, stir to coat the fruit with the lemon juice and bring to a boil over medium high heat.
  • Add the powdered fruit pectin and bring to a boil again. Add the sugar and cinnamon and bring to a hard, rolling boil. Boil for 15 minutes, stirring often.
  • Ladle into hot, sterilized 8 oz. jars and seal. Process in water-bath canner for 10 minutes.

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