Blueberry Peach Refrigerator Jam Recipes
PEACH-BLUEBERRY JAM
This peach jam is a family favorite. The almond is slight and adds a great taste.
Provided by dthrones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 128
Number Of Ingredients 6
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.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 10.2 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 10.1 g
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
30-MINUTE BLUEBERRY PEACH FREEZER JAM
Give the sweet gift of jam with this blueberry-peach freezer jam from My Food and Family. Made with fresh fruit, lemon juice and sugar, this blueberry-peach freezer jam is a simple concoction. You'll just need 30 minutes of prep time for this homemade treat!
Provided by My Food and Family
Categories Home
Time P1DT50m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush blueberries thoroughly; measure exactly 2 cups into large bowl. Peel, pit and finely chop peaches. Measure exactly 1 cup peaches into bowl with blueberries; mix well. Stir in lemon juice, then sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
GRANDMA'S BLUEBERRY PEACH JAM RECIPE
Blueberries and peaches with a hint of cinnamon - Delicious! Easy to make! Made with fresh blueberries and frozen peaches. I've made this the last several years with wonderful results. Taken from blueberry-recipe.com. Wanted to store it where I won't lose it!
Provided by kennedyfish
Categories Jellies
Time 40m
Yield 6-8 cups
Number Of Ingredients 5
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.
STRAWBERRY PEACH JAM
You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. -Gwen Frankhouser, El Cajon, California.
Provided by Taste of Home
Time 25m
Yield about 5 cups.
Number Of Ingredients 4
Steps:
- Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY-PEACH REFRIGERATOR JAM
This recipe was published in the 09/06/09 Parade in an article written by Dorie Greenspan. I have not made it and probably won't (as I don't like blueberries). You might like blueberries, so here it is! Please note the shelf life.
Provided by dogsandwoods
Categories Low Protein
Time 47m
Yield 3 cups, 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Stir all ingredients together in a 5 quart casserole and bring to a boil slowly, stirring.
- Raise the heat and boil rapidly, stirring often, for 15 to 20 minutes or until the jam thickens a little. Turn off heat and let jam calm down for 5 minutes.
- Skim off any foam and spoon the jam into sterilized jars.
- Close the jars, turn them upside down and cool overnight.
- Refrigerate until needed. Keeps for 3 weeks.
- To store longer, process them in boiling water. (See other recipes for instructions.).
Nutrition Facts : Calories 173.9, Fat 0.3, Sodium 0.7, Carbohydrate 44.6, Fiber 1.9, Sugar 42.2, Protein 0.9
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