Indulge in a delightful culinary creation that harmoniously blends the vibrant flavors of ripe peaches and juicy blueberries, enveloped in a symphony of aromatic spices. This spiced peach and blueberry jam recipe promises an explosion of sweet and tangy notes, enhanced by the warmth of cinnamon, nutmeg, and a hint of ginger. As you embark on this culinary journey, discover variations of this delectable jam, including a low-sugar option for health-conscious individuals and a zesty orange-infused version that adds a burst of citrusy freshness. Prepare to tantalize your taste buds and embark on a flavor adventure like no other.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH-BLUEBERRY JAM
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
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
SPICY BLUEBERRY PEACH JAM
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
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.
PEACH-BLUEBERRY PRESERVES
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
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
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
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 BLUEBERRY JAMMIN'
Provided by Alton Brown
Categories condiment
Time 35m
Yield 6 (8-ounce) jars
Number Of Ingredients 20
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
SPICED BLUEBERRY-PEACH JAM WITHOUT ADDED PECTIN RECIPE - (4.1/5)
Provided by á-174942
Number Of Ingredients 9
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.
Tips:
- Choose ripe and flavorful peaches and blueberries for the best results.
- If you don't have fresh peaches, you can use frozen or canned peaches. Just be sure to thaw them before using.
- You can use any type of sweetener you like in this recipe. I used a combination of granulated sugar and honey, but you could also use all sugar, all honey, or even a sugar substitute.
- If you want a smoother jam, you can purée the fruit before cooking it. However, I like the texture of the jam with small pieces of fruit in it.
- Be sure to cook the jam until it reaches a thick consistency. This will help it set properly.
- You can store the jam in a jar or container in the refrigerator for up to 2 weeks. You can also freeze the jam for up to 6 months.
Conclusion:
This spiced peach and blueberry jam is a delicious and easy-to-make recipe that is perfect for summer. It's perfect for spreading on toast, pancakes, or waffles, or using as a filling for pies and tarts. It's also a great gift for friends and family.
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