Grandma's Blueberry Peach Jam Recipe
Capture the bright, nostalgic flavors of summer with Grandma's Blueberry Peach Jam Recipe—an irresistible blend of juicy peaches, sweet blueberries, and a hint of fresh lemon. This small-batch jam combines the natural sweetness of ripe fruit with just the right amount of tang, creating a spread that’s perfect for slathering on toast, dolloping over pancakes, or swirling into yogurt. With its balance of texture and freshness, achieved through gentle mashing and minimal cooking time, this homemade jam preserves the essence of peak-season produce. Whether you’re an experienced canner or a first-timer, this easy-to-follow recipe, made with powdered pectin for a perfect set, will fill your pantry with jars brimming with fruity goodness. Plus, the included step-by-step canning instructions ensure long-lasting storage, making it ideal for gift gifting or savoring throughout the year.
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Ingredients
- 2 cups fresh blueberries
- 3 large ripe peaches
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
- 1.5 tablespoons powdered pectin
Directions
Step 1
1. Wash the blueberries thoroughly and set them aside.
Step 2
2. Peel the peaches by blanching them in boiling water for 30 seconds, then transferring them to an ice water bath. The skins should slide off easily.
Step 3
3. Pit the peaches and dice them into small chunks.
Step 4
4. In a large, heavy-bottomed saucepan, combine the blueberries, diced peaches, and lemon juice.
Step 5
5. Using a potato masher or a spoon, gently mash the fruit to release the juices while leaving some texture for your jam.
Step 6
6. Slowly add the powdered pectin to the fruit mixture and stir to dissolve completely.
Step 7
7. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
Step 8
8. Once boiling, add the granulated sugar and stir until it dissolves completely. Return the mixture to a rolling boil and cook for 1-2 minutes, stirring constantly.
Step 9
9. Remove the jam from heat and carefully skim off any foam from the surface using a spoon.
Step 10
10. To test if the jam is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when you push it with your finger, it’s ready.
Step 11
11. Transfer the jam immediately into sterilized jars, leaving about 1/4 inch of headspace.
Step 12
12. Wipe the rims of the jars clean, place the lids on, and process them in a boiling water bath for 10 minutes to seal.
Step 13
13. Carefully remove the jars from the water bath and allow them to cool completely on a towel or a rack. You should hear the lids pop as they seal.
Step 14
14. Once cooled, check that all jars are sealed properly. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (1356.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2296.7 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2.3mg | 0% |
| Total Carbohydrate 598.1g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 574.9g | |
| Protein 7.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 51.3mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 1256.4mg | 0% |
Source of Calories