Spiced Peach and Blueberry Jam
Elevate your breakfast spread with the irresistible flavors of Spiced Peach and Blueberry Jam—a delightful homemade preserve that's bursting with summer fruit and warm spices. This recipe combines juicy, sun-ripened peaches and plump blueberries, perfectly balanced by a touch of cinnamon, ginger, and nutmeg for a comforting, aromatic twist. With just the right amount of sweetness and a hint of refreshing lemon juice, this jam is thickened to perfection using powdered pectin. Whether slathered on warm toast, swirled into yogurt, or paired with cheeses, this 40-minute stovetop creation is a versatile treat that’s easy to make and even easier to enjoy. Plus, it’s ideal for canning, making it a fantastic option for preserving seasonal produce or gifting to loved ones.
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) Fresh peaches
- 2 cups Fresh blueberries
- 3 cups Granulated sugar
- 3 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 1 packet (1.75 oz) Powdered pectin
Instructions
Prepare your workspace by ensuring all tools and jars are clean and sterilized. Set up canning jars, lids, and a water bath canner if preserving the jam for long-term use.
Peel, pit, and dice the peaches into small, uniform chunks. Measure 4 cups of diced peaches and place them into a large, heavy-bottomed pot.
Add the blueberries to the pot with the peaches. Use a potato masher or wooden spoon to lightly crush the fruit to release some juice, leaving a mix of chunks and smoothness for texture.
Stir the sugar, lemon juice, ground cinnamon, ground ginger, and ground nutmeg into the fruit mixture. Let it sit for 10 minutes to allow the sugar to draw out the natural juices of the fruit.
Place the pot on medium-high heat and bring the mixture to a boil while stirring frequently. Cook for 15 minutes, ensuring the sugar is completely dissolved and the fruit begins to break down.
Stir in the powdered pectin, ensuring it is evenly distributed. Bring the mixture back to a full rolling boil (a boil that doesn’t stop bubbling even when stirred) and cook for 1-2 minutes while stirring constantly.
Test for the jam’s readiness by using the 'cold plate test': Spoon a small amount of the jam onto a chilled plate and let it sit for 30 seconds. Push the edge of the jam with your finger; if it wrinkles and holds its shape, it is ready. If not, cook for an additional 2-3 minutes and retest.
Once the jam is ready, remove the pot from heat. Skim any foam off the surface with a spoon for a clearer jam.
Carefully ladle the hot jam into prepared sterilized jars, leaving about 1/4-inch of headspace at the top. Wipe the rims of the jars clean before sealing them with lids and bands.
If preserving, process the jars in a boiling water bath for 10 minutes. Remove the jars and let them cool undisturbed for 12-24 hours. Check that the lids have sealed properly by pressing their centers (they should not pop back).
Store the jam in a cool, dark place for up to 1 year or in the refrigerator for immediate use for up to 3 weeks. Enjoy your spiced peach and blueberry jam on your favorite dishes!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 661.4 g | 241% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 631.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
