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Peach Blueberry Jam
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
785 minutes
Delicious peach blueberry jam with fresh fruit, sugar, lemon juice, and almond extract, perfect for breakfast toast.
Ingredients:
  • 10 cups peeled and quartered peaches
  • 6 cups white sugar, divided
  • 1 cup fresh blueberries
  • 0.5 teaspoon pure almond extract
Instructions:
  • Place 8 pint jars in a pot of simmering water while preparing the jam. Clean the lids and rings in warm, soapy water.
  • In a large stainless steel or nonreactive pot, gently simmer the peaches, 5 cups of sugar, and lemon juice until it reaches a low boil. Let it cook for 10 to 20 minutes.
  • Cook blueberries and remaining 1 cup sugar in a separate pot over medium heat until slightly thickened, about 10 to 15 minutes.
  • Stir in blueberries with the peaches in the pot and cook until the mixture thickens into a jam-like consistency, around 10 minutes. Take the pot off the heat, then mix in butter and almond extract until well combined.
  • Fill hot, sterilized jars with jam, leaving a 1/4-inch space at the top. Remove air bubbles by running a clean knife or spatula inside the jars. Wipe rims with a damp paper towel. Seal with lids and rings.
  • Fill a large stockpot halfway with water and place a rack at the bottom. Bring the water to a boil. Using a holder, carefully lower jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Cover, bring to a rolling boil, and process for 10 minutes.
  • After removing the jars from the stockpot, let them cool and rest several inches apart for 12 to 24 hours. Press the center of each lid gently to check for a secure seal. Finally, remove the rings, and store the jars in a cool, dark place.

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