Making Jams and Jellies
Spiced Blueberry-Peach Jam
without added pectin
- 4 cups chopped or ground peaches (about 4 pounds peaches)
- 4 cups blueberries (about 1 quart fresh blueberries or 2 ten-ounce packages of unsweetened frozen blueberries)
- 2 tablespoons lemon juice
- ½ cup water
- 5 ½ cups sugar
- ½ teaspoon salt
- 1 stick cinnamon
- ½ teaspoon whole cloves
- ¼ teaspoon whole allspice
Yield: About 6 or 7 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
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 F. above the boiling point of water, or until
the mixture thickens. Remove from heat; take out spices. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Spiced Blueberry-Peach Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·