Diana's Desserts - www.dianasdesserts.com

Spiced Peach-Blueberry Jam

in Diana's Recipe Book

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Servings: Yield: 6 (8 oz.) jars
When peaches and blueberries are at their peak during the months of July and August, it's a good time to take advantage of these wonderful summertime fruits and a great time to preserve some of them for the winter. It's easy to make jams and preserves and you will be so happy when late fall and winter come around and you can just grab a jar from your pantry and spread the jam over a nice warm slice of toast, a bagel or muffin.

4 pounds fresh peaches
1 quart fresh blueberries
1/2 cup water
5 1/2 cups granulated sugar
1/2 teaspoon salt
2 cinnamon sticks
1 teaspoon whole cloves
1/2 teaspoon whole allspice

Peel and pit the peaches. Force through the coarse blade of food chopper. Wash and pick over berries. Combine with peaches in a large saucepan, add water, and bring to a boil. Cover and simmer for for 10 minutes, stirring occasionally. Add sugar and salt. Tie spices in a cheesecloth bag and add. Bring to a boil slowly, stirring until sugar dissolves. Boil rapidly for ten minutes, or until fruit is clear. Remove spice bag. Ladle into hot, sterilized jars, and seal.

Yield: 6 (8-oz.) jars

Photograph taken by Diana Baker Woodall© 2006

Date: June 3, 2004

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