Spicy Blueberry Peach Preserve 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.

FRESH SPICED PEACH JAM



Fresh Spiced Peach Jam image

Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.

Provided by MISSKD2

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

Time 13h10m

Yield 60

Number Of Ingredients 6

6 cups peeled and chopped fresh peaches
3 cups white sugar
3 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Steps:

  • Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
  • Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  • Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. 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 in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g

SPICY BLUEBERRY PEACH JAM



Spicy Blueberry Peach Jam image

I still have loads of peaches and I'm jammin today. Once you get the hang of making jam, you can come up with all kinds of combinations. This is my recipe for Spicy Blueberry Peach Jam. Hope you enjoy! My recipe and my photo's

Provided by Diane Atherton

Categories     Jams & Jellies

Time 1h10m

Number Of Ingredients 6

1 pt blueberries, fresh (freeze them for easier chopping), chopped coarsely
6 to 7 medium firm peaches, chopped fine
6 c sugar
1/4 c lemon juice
1/2 tsp cinnamon, ground
1 3-ounce pouch liquid pectin

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.

BLUEBERRY PEPPER JAM RECIPE



Blueberry Pepper Jam Recipe image

Blueberry Pepper Jam Recipe made in the Ball Jam Maker.

Provided by Arlene Mobley - Flour On My Face

Categories     Condiment

Time 32m

Number Of Ingredients 6

2 2/3 cups crushed blueberries (about 2 pints)
3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1 whole Lime (juiced)
1/3 cup finely chopped poblano pepper

Steps:

  • Prepare the blueberries by washing them and removing any stems.
  • Crush the blueberries by using the bottom of a glass. This works much better then a potato masher for the small berries.
  • Measure 2 2/3 cups of the crushed blueberries into a bowl and stir in the lime juice.
  • Finely chop the poblano pepper and add to the bowl with the blueberries and mix in.
  • Measure sugar into a bowl and set aside.
  • Add the pectin to the bottom of the Jam Maker with the Stirrer in place. Add the crushed blueberries and lemon juice evenly on top of the pectin.
  • Add the margarine to the Jam Maker.
  • Press the jam button on the Jam & Jelly Maker and press enter.
  • Allow the machine to run for 4 minutes until you hear 4 short beeps
  • Immediately add the sugar slowly to the Jam Maker.
  • Place the lid on the jam maker.
  • Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.
  • When the Jam Maker beeps again the jam is done.
  • Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
  • Fill your jars with the jam leaving a 1/4 inch headspace. Wipe the lip of the jar and place a flat lid and screw a band on.
  • Process the jam in a hot water bath for 20 minutes.
  • All the jars to cool for five minutes in the pot. Remove jars and place on a towel. Allow to cool for 24 hours.
  • Check the lids for a proper seal. Store sealed jars,

Nutrition Facts : Calories 761 kcal, ServingSize 1 serving

SPICED BLUEBERRY JAM



Spiced Blueberry Jam image

No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.

Provided by Ms. Ayons dishes

Categories     Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups fresh blueberries
1 tablespoon lemon juice
3 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces liquid pectin

Steps:

  • Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
  • Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
  • Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.

Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4

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

SPICED BLUEBERRY-PEACH JAM WITHOUT ADDED PECTIN RECIPE - (4.1/5)



Spiced Blueberry-Peach Jam Without Added Pectin Recipe - (4.1/5) image

Provided by á-174942

Number Of Ingredients 9

4 cups chopped or ground peaches - (abt 4 lbs peaches)
4 cups blueberries - (abt 1 qt fresh blueberries or 2 10-oz pkgs unsweetened frozen berries)
2 tablespoons lemon juice
1/2 cup water
5 1/2 cups sugar
1 stick cinnamon
1/2 teaspoon salt
1/2 teaspoon whole clove
1/4 teaspoon whole allspice

Steps:

  • To prepare fruit. Sort and wash fully ripe peaches; peel and remove pits. Chop or grind peaches. Sort, wash, and remove any stems from fresh blueberries. Thaw frozen berries. To make jam. Measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally. Add sugar and salt; stir well. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water (221 degrees) or until the mixture thickens. Remove from heat; take out spices. Skim. Fill and seal containers. Process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 6 or 7 half-pint jars.

SPICED BLUEBERRY JAMMIN'



Spiced Blueberry Jammin' image

Provided by Alton Brown

Categories     condiment

Time 35m

Yield 6 (8-ounce) jars

Number Of Ingredients 20

Large stockpot or canning kettle
Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
6 (8-ounce) Mason style preserving jars with lids and bands
Wide mouth canning funnel (technically optional, practically indispensable)
Canning tongs (specially made for snatching jars in and out of very hot situations
Large (8-ounce) ladle
Paper towels or dishtowels
Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)
Medium-large saucepan
Wooden spoon
Hand masher
Nutmeg grater (optional)
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water

Steps:

  • For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
  • Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
  • Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
  • Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
  • Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
  • Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
  • Recipe courtesy of Alton Brown

SPICY BLUEBERRY PEACH PRESERVE



Spicy Blueberry Peach Preserve image

I made this one time and I have to say that I loved it. Plus my mom loved it alot because it had most of everything she loved the most. Blueberries.....Peaches....and spiciness!

Provided by Jamallah Bergman

Categories     Fruit Sauces

Number Of Ingredients 8

4 c blueberries,washed and stems removed
4 c pitted,peeled and diced peaches
1 juice from a lemon
1/2 c water
5 1/2 c sugar
1 stick cinnamon
1 tsp whole allspice
MAKE SURE THAT THE CINNAMON STICK AND ALLSPICE ARE TIED TOGETHER IN CHEESECLOTH

Steps:

  • 1. In a heavy stainless steel combine the blueberries,peaches,lemon juice, and water and bring to a boil. Let simmer 15 minutes, stirring occasionally
  • 2. Add sugar and spices and let cook until mixture thickens.
  • 3. Remove from heat and take out spices in cheesecloth.
  • 4. Fill jars to within 1/2 inch of the top. Cap containers and process in hot water bath for 20 minutes.

SPICY BLUEBERRY PORK TENDERLOIN



Spicy Blueberry Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

SUGAR-FREE BLUEBERRY-STRAWBERRY JAM



Sugar-Free Blueberry-Strawberry Jam image

If you're looking to eat less sugar, this sugar-free jam is a great start! Packed with blueberries and strawberries, this jam is perfect for spreading on toast or inside a sanwich.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 6

4.75 cup fresh blueberries
4.75 cup fresh strawberries, hulled
1 cup water
3 tablespoon bottled lemon juice
0.5 teaspoon ground cinnamon
4.5 tablespoon powdered fruit pectin for low- or no-sugar recipes

Steps:

  • Place 1 cup of the blueberries in an 8- to 10-quart heavy pot. Use a potato masher to crush the berries. Continue adding blueberries and the strawberries and crushing until you have 6 cups crushed berries. Stir in the water, lemon juice, and cinnamon. Gradually stir in pectin.
  • Bring berry mixture to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.
  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  • Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Sugar 1 g, UnsaturatedFat 0 g

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