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Blueberry Peach Jam

Blueberry Peach Jam from www.loveandoliveoil.com

I’ve been hoarding fruit.

We’ve been blueberry picking and peach picking and would have gone cherry picking if they grew here, so instead I bought some cherries when they went on sale. All the excess fruit that wasn’t devoured immediately is now stashed in our freezer.

Usually it all gets turned into jam within days, but this summer has been unusually busy, interspersed with travel and home projects and deadlines that have interrupted my normal canning process.

So I froze it all, bagged, tagged, and labeled, fully intending to can it all once things calm down.

The beauty of freezing fruit is that you can combine fruits that might not normally be available during the same season.

Blueberry Peach Jam from www.loveandoliveoil.com

Peaches and blueberries do overlap, but we went blueberry picking early this year as soon as we heard the berries were ripe. You saw one of the results of that outing.

The jam is primarily peach with about a cup or so of blueberries. I knew the blueberries would have a stronger color and flavor and didn’t want them to overpower the peaches.

The result is a gorgeous ruby-toned jam, rustic in texture and alluring in flavor.

Freshly picked Tennessee Peaches

You should be prepared to see at least a few more peach recipes in the coming weeks (er, months, it is frozen after all!)

When we went out peach picking a few weekends ago, we discussed beforehand just how many peaches we’d need. I knew a batch of jam required 2-3 pounds of peaches. Unlike blueberries, a pound of peaches is surprisingly few, about 2-4 peaches depending on the size.

When we got to the orchards and saw the trees literally dripping with vibrant Contender peaches, we went a little overboard.

And by a little, I mean a lot. Nearly 30 pounds worth.

Taylor did a pretty good job of eating his share. I don’t know what happened but he ‘discovered’ peaches this summer, and has been eagerly devouring at least 3 a day. I fear he may turn into a peach.

So half the peaches were already accounted for. Some we worked into our weekday dinners (like this summery peach caprese salad), some went into this batch of jam, and the rest we peeled, sliced, and froze for another day.

Blueberry Peach Jam from www.loveandoliveoil.com

I printed the labels on fancy gold foil label paper. While the result is quite stunning (they seriously look like commercially produced labels), the ink definitely needs time to dry, and even then they are susceptible to finger prints, so be careful when applying them to your jars. A laser printer would probably be more practical if you had access to one. That or maybe spray seal the labels with a gloss sealer or something? Hmm.

Blueberry Peach Jam

Yield: 4-5 half-pint jars

Total Time: 1 hour

Ingredients:

  • 2 pounds (5-7 medium) peaches, peeled and pitted
  • 8 ounces (1 cup) fresh blueberries
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1 1/2 cups granulated sugar
  • 3 teaspoons Pomona's Universal Pectin
  • 4 teaspoons calcium water (included with the pectin)

Directions:

  1. 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.
  2. 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.
  3. Pour fruit into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.
  4. 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.
  5. 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.

Free Printable Strawberry Jam LabelsBonus! I’ve created these unique chevron labels for your next batch of peach jam. The file includes half a page of Blueberry Peach Jam labels, and half a page of Homemade Peach Jam labels, so it’s flexible no matter what recipe you choose to use.

To use, simply download the printable file by completing the form below, then print onto full-sheet sticker paper (I used gold inkjet sticker paper, which can be purchased online at OnlineLabels.com). Cut out the shapes and apply directly to the the finished jars. Curious about the Victorian square jars I’ve used? I ordered them online at SKS Bottle (the 6oz size).

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26 CommentsLeave a Comment →

  1. 1
    Margie/Mom
    Posted On August 21, 2014 at 8:59 am

    Just plain gorgeous.
    Your photos, your labels, your backdrop.
    Yum too.

    Reply

  2. 2
    Posted On August 21, 2014 at 9:10 am

    I think it’s great that this jam is more peach than blueberry because I recently made a batch of blueberry jam (with a couple other berries thrown in from my fridge) and it was too pectin-y. I know I didn’t overcook it because I monitor the temp when I make jam, but the set is tighter than I would have liked. Blueberries are just so full of pectin, and I put 2 pounds into that jam, so, yeah! Good idea to use more peaches. Plus the colour is stunning :) 

    I love jam. I wanted to make apricot next, but maybe I’ll make this instead ;)

    Reply

  3. 3
    Anne
    Posted On August 21, 2014 at 9:24 am

    Just yesterday, I ordered some Pomona Pectin. I’m really looking forward to trying it, and your jam is at the top of the list of must-try recipes. Thanks!

    Reply

  4. 4
    Posted On August 21, 2014 at 9:52 am

    I have done ZERO canning this season, and it’s a travesty (freezing, yes; canning, no :( ). I love peaches, so I should try to still sneak this one in though!

    Reply

  5. 5
    Posted On August 21, 2014 at 9:54 am

    Oh this sounds sooooo good, Lindsay! I just love peaches + blueberries. And those photos of all the peaches in a row….loving it. Those might be worthy of your society 6 store!!

    Reply

  6. 6
    Posted On August 21, 2014 at 10:19 am

    Oooo.. and I just made a batch of plum and orange jam! If only we got blueberries in India… this would be on my list!!

    Reply

  7. 7
    Posted On August 21, 2014 at 10:25 am

    These are probably stupid questions, but would I use the same amount of pectin if I were using Ball brand pectin? Also, you mentioned your fruit was frozen. Did you let it thaw first?

    Reply

    • Posted On August 21, 2014 at 11:21 am

      If you are using a pectin other than Pomona’s, I recommend following the recipes/instructions that came with it, and adapting as desired (for example, use the basic recipe for peach jam from the pectin insert, and add some blueberries to it). Different pectins require different amounts of sugar to set properly, and often have specific processes you’ll need to follow. Follow those instructions rather than what I have here to ensure your jam sets properly.

      And you can thaw the fruit if you like, or just cook it straight from frozen. It’ll take slightly longer to come to a boil that way but won’t affect the final product.

  8. 8
    Savannagal
    Posted On August 21, 2014 at 10:55 am

    Your recipe says the following:
    1/4 cup tablespoon lemon juice (from about 2 lemons)
    Something amiss there.

    I’ve read many times that one should use lemon juice from a bottle when canning because acidity levels can vary in real lemons, but is always consistent in bottled juice. I’m wondering what your thinking is on the matter since you use real lemons.

    Reply

    • Posted On August 21, 2014 at 11:17 am

      If you’re canning low acid things like tomatoes, then knowing the exact acidity of your lemon juice is very important, which is why bottled lemon juice is recommended. However most fruit jams have more than enough acid and the lemon juice is not as critical to the safety of the final canned product. Of course, you can definitely still use bottled lemon juice if you prefer. :)

  9. 9
    Posted On August 21, 2014 at 11:06 am

    This jam sounds incredible! I’ve been hoarding fruit this summer as well, and our big 20 lb box of peaches are nearly gone – so sad!

    Reply

  10. 10
    Posted On August 21, 2014 at 11:08 am

    Your jam looks so professional packed in jars with those chevron labels! Loving the freshness of the jam :)

    Reply

  11. 11
    Posted On August 21, 2014 at 11:37 am

    Looks like it came right off an assembly line…seriously SO PERFECT! But with all the amazing charm of homemade! You are so talented, Lindsay! Pinned :)

    Reply

  12. 12
    Posted On August 21, 2014 at 12:29 pm

    Aw shucks, now I’m regretting not buying that half-bushel of peaches at the market today.  And here I was so proud of myself for not giving into temptation.  Ah well, next week!  This looks so lovely!

    Reply

  13. 13
    Posted On August 21, 2014 at 12:31 pm

    I am hoping to try my hand at jam soon for the first time so thanks so much for sharing this! And those labels look so beautiful I might have to make blueberry peach jam! (I have loads of blueberries I was planning to use, but now I’ll have to get peaches!)

    Reply

  14. 14
    Posted On August 21, 2014 at 3:32 pm

    Sounds fantastic!  Your labels are gorgeous!  

    Reply

  15. 15
    Posted On August 21, 2014 at 7:56 pm

    THe black and gold labels combined with the black lids really add such a classy touch to the already beautiful jam. The photography is wonderful as well. I love the pic with the peaches sitting on the white shelves…simple but gorgeous! 

    Reply

  16. 16
    Posted On August 21, 2014 at 10:46 pm

    I love this whole post! The beautiful purple table under the gorgeous jars of jam. Very VERY artistic & gorgeous. And weirdness – I have the same gold tray on my kitchen table. Got it at an antique/second hand store. :) Thanks for sharing labels & pectin link. 

    Reply

  17. 17
    Lorelei
    Posted On August 22, 2014 at 4:14 am

    Your recipe says 1/4 cup tablespoon lemon juice…can you please clarify that?

    Reply

    • Posted On August 22, 2014 at 8:01 am

      1/4 cup is correct. :)

  18. 18
    Posted On August 22, 2014 at 6:44 am

    I freaking love this flavour!! Such a yummy jam!

    Reply

  19. 19
    Posted On August 22, 2014 at 7:12 am

    Beautiful, beautiful jam! And look at all those peaches! I wish I had had that many peaches in my apartment at one time. 

    Also, major fan of those labels! 

    Reply

  20. 20
    Posted On August 22, 2014 at 7:34 am

    What a delicious fruit combo. I am so going to miss big, juicy peaches. This jam looks amazing!

    Reply

  21. 21
    Posted On August 22, 2014 at 3:43 pm

    I just happen to have Pomona’s Universal Pectin in my cupboard and I just happened to pick up a bushel of peaches from the Farmer’s market today.  Guess what I’m making next week.  Thank you, thank you.  Looks beautiful and I love the labels.  You are amazing!!

    Reply

  22. 22
    Posted On August 22, 2014 at 11:35 pm

    Gorgeous pics and I love the color of that board you used!

    Reply

  23. 23
    Posted On August 23, 2014 at 9:56 am

    Yay! I love when you start sharing jam recipes!

    Reply

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