Best 10 Peach Berry Jam Recipes

PEACH-BLUEBERRY JAM

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.

RASPBERRY PEACH JAM

Steps:

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

PEACH BLACKBERRY JAM

Steps:

• Peel and chop peaches. Put peaches, blackberries and lemon into a pot, stir to coat the fruit with the lemon juice and bring to a boil over medium high heat.
• Add the powdered fruit pectin and bring to a boil again. Add the sugar and cinnamon and bring to a hard, rolling boil. Boil for 15 minutes, stirring often.
• Ladle into hot, sterilized 8 oz. jars and seal. Process in water-bath canner for 10 minutes.

EASY HOMEMADE PEACH JAM (NO PECTIN)

Steps:

• Bring the peaches and lemon juice to boil in a large pot over medium high heat. Use a spatula or the back of a wooden spoon to crush peaches to your desired consistency.
• Turn the heat down to medium. Add the sugar and bring the peach jam back to a boil, stirring frequently until it has reduced and coats the back of a spoon when you lift it and turn.
• With a ladle, spoon the jam into jars.
• This jam tastes great on freshly toasted bread.

BOOZY PEACH JAM

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• Meanwhile, wash the peaches. Use a paring knife to cut a small "x" into the bottom end of each peach.
• Gently drop the peaches into the boiling water. (The "gently" part is to protect you, not the apricots: You don't want to get splattered with boiling water!) Don't try to crowd them all in because you want the water to be able to circulate freely around the pieces of fruit. After 1 minute, use a slotted spoon to remove the peaches to a colander to drain. Repeat with the remaining peaches.
• The brief blanching will have loosened the skins so that they are easy to strip away from the peach flesh. Once you have peeled all of the peaches, cut the flesh away from the pits into a large pot. Discard the peels and pits. Chop the peeled peaches. Transfer them to a large pot.
• Add the sugar, lemon juice, brandy and homemade pectin to the peaches.
• Cook the ingredients over high heat, stirring frequently, until the mixture reaches the gel point. Remove from the heat.
• Ladle the jam into clean canning jars (it is not necessary to sterilize the jars for this recipe). Leave 1/2-inch headspace between the surface of the jam and the rims of the jars. Wipe the rims of the jars clean with a damp paper or cloth towel (any food there could prevent a seal). Screw on the canning lids.
• Process the jars of boozy peach jam in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude ).

PEACH-BLUEBERRY PRESERVES

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.

GRANDMA'S BLUEBERRY PEACH JAM RECIPE

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.

BLUEBERRY PEACH JAM

Steps:

• Prepare 5 eight ounce canning jars, lids and bands. Fill and heat water bath canner.
• Rinse blueberries and remove stems. Gently pulse peach chunks in food processor until coarsely chopped. Add blueberries and pulse to blend. (Don't liquefy, unless you prefer smooth jam.) You should have roughly 3 cups of fruit in total.
• Place fruit, lemon juice and calcium water in a heavy bottomed sauce pan.
• In a separate bowl, mix pectin powder and sugar thoroughly. Set aside.
• Bring blueberry-peach mixture to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back to a rolling boil. Once the jam returns to a full boil, remove it from the heat.
• Ladle jam into warm jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth, put on lids and bands and tighten to fingertip tight.
• Process in a boiling water bath canner for 10 minutes. Turn off canner and let rest for 5 minutes, and then remove jars from canner and place on a towel on the counter top away from drafts. Let cool for 12 to 24 hours.
• Check seals, remove bands and wipe any spills. Date and label. Store in a cool, dry location out of direct light. Best used within one year.
• Unsealed jars or partially filled jars should be stored in the refrigerator and used within 3 weeks.

CERTO® BLUEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BLUEBERRY PEACH JAM

Steps:

• 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 3 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 until 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.