Spiced Blueberry Peach Jam Without Added Pectin Recipe 415

BLUEBERRY JAM

Steps:

• Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. Mash the blueberries to help them release their juices.
• Once the blueberries have released their juices, increase heat to medium-high, and add sugar.
• Cook the jam until it reaches gel stage, about 20 minutes. Test for gelling on a plate that's been in the freezer, or use an instant-read thermometer (220 degrees F at sea level).
• Pour finished jam into prepared jars, seal with 2 part lids. Store in the refrigerator or water bath can for a shelf-stable blueberry jam.

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.

SURE.JELL PEACH 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.
• Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, 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 2-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 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BLUEBERRY LEMON JAM (NO PECTIN RECIPE)

Steps:

• In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
• Add remaining berries, sugar, lemon juice and lemon rind.
• Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
• Skim off any foam.
• Ladle jam into hot jars to within 1/4" of top rim.
• Can jam using preferred Safe Canning method.

FRESH SPICED PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. 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 in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

SPICED PEACH AND BLUEBERRY JAM

Steps:

• Peel and pit peaches.
• Force through coarse blade of food chopper.
• Wash and pick over berries.
• Combine with peaches in kettle, add water, and bring to boil.
• Cover, and simmer for 10 minutes, stirring occasionally.
• Add sugar and salt.
• Tie spices in a cheesecloth bag and add.
• Bring to boil slowly, stirring until sugar dissolves.
• Boil rapidly for 10 minutes, or until fruit is clear.
• Remove spice bag.
• Ladle into hot sterilized jars, and seal.
• Makes six 8-oz. jars.

SPICED BLUEBERRY JAM

Steps:

• Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
• Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
• Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.

SPICED BLUEBERRY-PEACH JAM WITHOUT ADDED PECTIN RECIPE - (4.1/5)

Steps:

• To prepare fruit. Sort and wash fully ripe peaches; peel and remove pits. Chop or grind peaches. Sort, wash, and remove any stems from fresh blueberries. Thaw frozen berries. To make jam. Measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally. Add sugar and salt; stir well. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water (221 degrees) or until the mixture thickens. Remove from heat; take out spices. Skim. Fill and seal containers. Process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 6 or 7 half-pint jars.

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.

SPICED PEACH JAM

Steps:

• Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
• While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
• Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
• Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
• ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.

CINNAMON BLUEBERRY JAM

Steps:

• Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, 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 10 minutes in a boiling-water canner.