Blueberry Peach Jam

Blueberry Peach Jam takes around 1 hour from beginning to end. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 40 and costs 18 cents per serving. One serving contains 42 calories, 0g of protein, and 0g of fat. It is brought to you by Love and Olive Oil. It works well as a condiment. 468 people were impressed by this recipe. If you have peaches, pectin, lemon juice, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is very bad (but still fixable). Spiced Peach and Blueberry Jam, Easy Refrigerator Peach Blueberry Jam, and 30 Minutes to Homemade SURE.JELL Blueberry-Peach Freezer Jam are very similar to this recipe.

Servings: 40

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse peaches until coarsely chopped. Add blueberries and pulse briefly until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam. You should have approximately 4 cups of chopped fruit.Pour fruit into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit , stirring vigorously until completely dissolved. Continue to stir unti mixture comes to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

 

Step by step:

1. Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse peaches until coarsely chopped.

2. Add blueberries and pulse briefly until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam. You should have approximately 4 cups of chopped fruit.

3. Pour fruit into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.

4. Whisk together pectin and sugar until evenly incorporated.

5. Whisk in to fruit , stirring vigorously until completely dissolved. Continue to stir unti mixture comes to a full rolling boil.

6. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes.

7. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Nutrition Information:

covered percent of daily need