Making blueberry and peach jam is a delightful way to preserve the flavors of summer. Here’s a simple recipe for you to try:
Blueberry and Peach Jam Recipe
Ingredients:
- 2 cups fresh blueberries (washed and stems removed)
- 2 cups fresh peaches (peeled, pitted, and chopped)
- 4 cups granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 packet (1.75 oz) powdered fruit pectin (optional, for a firmer set)
Instructions:
- Prepare the Fruit:
- Wash the blueberries and remove any stems.
- Peel the peaches, remove the pits, and chop them into small pieces.
- Combine Ingredients:
- In a large pot, combine the blueberries, peaches, and lemon juice.
- If using pectin, mix it with 1/4 cup of the sugar and then stir it into the fruit mixture.
- Cook the Mixture:
- Place the pot over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, add the remaining sugar and stir until completely dissolved.
- Return the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and let it boil for 1 minute, stirring constantly.
- Test for Gel:
- To test if the jam is ready, place a small plate in the freezer for a few minutes. Drop a small spoonful of jam onto the cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue boiling and test again in a few minutes.
- Can the Jam:
- While the jam is cooking, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes. Keep the jars hot until ready to use.
- Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place the lids on the jars and screw on the bands until fingertip-tight.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- After processing, turn off the heat and let the jars sit in the water for 5 minutes.
- Remove the jars from the water and place them on a towel to cool. As they cool, you should hear the lids pop, indicating a good seal.
- Store:
- Once the jars are completely cool, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
- Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.
Enjoy your homemade blueberry and peach jam on toast, in yogurt, or as a topping for desserts!
