Peach Blueberry Jam Sure Jell Recipes

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

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