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Blueberry peach jam is a simple homemade jam that combines some of the best fruits of summer in a jar!
Blueberry and peach are two fruits that shine at the height of summer, and they work together beautifully in this simple old-fashioned jam. This simple jam is made with just fruit, lemon juice, and sugar, with no added pectin.
This recipe was originally developed by the University of Georgia Extension, and they know a thing or two about peaches. Sometimes, plain peach jam can be a bit cloying, but blueberry peach jam is spot on every time. It’s a creative peach canning recipe that happens to work out better than simple peach-only canning recipes.
Their original recipe included warm spices, which work wonderfully with both peaches and blueberries, but they’re optional. I actually really like the jam with just the fruit, but I’ve left the spices in there as an optional addition because everyone has different tastes.
With the added spices, it’s a great festive holiday gift, so keep that in mind if you’re canning gifts in jars for the holiday season in the summer months. It never hurts to plan ahead!
Ingredients for Blueberry Peach Jam
This blueberry-peach jam is a delightful blend of ripe peaches, sweet blueberries, and a touch of lemon juice for acidity. The optional spices (cinnamon, cloves, and allspice) add a warm, aromatic depth to the jam, but you can skip them for a simpler, fruit-forward flavor.
To make roughly 6 to 7 half pint (8 oz) jars, you’ll need the following:
- 4 cups chopped or ground peaches (about 4 pounds of peaches)
- 4 cups fresh or frozen blueberries (about 1 quart of fresh or 2 10-ounce packages of unsweetened frozen blueberries)
- 2 tablespoons lemon juice
- ½ cup water
- 5 ½ cups granulated sugar
- ½ teaspoon salt (optional)
- 1 stick cinnamon (optional)
- ½ teaspoon whole cloves (optional)
- ¼ teaspoon whole allspice (optional)
Again, as I said, the spices are optional. They also included a bit of salt in the original recipe, and if you’ve ever had salt on watermelon, you know how a hint of salt can offset the sweet acidity of fruit.
Still, I tend to like simple jams, so I make this jam with just fruit, sugar and lemon juice. All the rest of the ingredients are optional.
In truth, the lemon juice is also optional, and it’s added not for safe preservation, but for flavor. Both blueberries and peaches are perfectly fine for canning without it.
If you want to reduce the sugar, you will need to use a low-sugar pectin (such as Pomona’s or Sure Jel low Sugar), as this jam won’t set with low sugar. That said, it already has a bit less sugar than most “traditional” jams, and I don’t think it comes out too sweet.
How to Make Blueberry Peach Jam
If canning, prepare a water bath canner, jars and lids before you start making the jam.
Wash, peel, and remove the pits from the peaches. Chop or grind the peaches to your desired consistency, or just coarsely chop them. Know that peaches don’t tend to fall apart when making this jam, so if you leave large pieces, they’ll end up as large pieces in the finished jam.
Wash fresh blueberries thoroughly, or if using frozen, just toss them into the jam pot. No need to thaw or drain.
In a large pot, combine the peaches, blueberries, lemon juice, and water. Bring the mixture to a boil, cover, and simmer for about 10 minutes, stirring occasionally. This helps the fruit break down a bit, as once you add the sugar, the fruit will firm up and won’t really break down further.
Add the sugar and salt, stirring well to dissolve the sugar.
If you’re using spices, tie the cinnamon stick, cloves, and allspice in a piece of cheesecloth or a spice bag to easily remove them later. Add the spice bundle to the pot and continue boiling the mixture over medium-high heat.
Boil the jam rapidly, stirring constantly, until the mixture reaches 8 to 9°F above the boiling point of water (this is approximately 220°F). The jam should thicken as it cooks. To test for doneness, place a spoonful of jam on a chilled plate and let it cool slightly. Run your finger through it — if it wrinkles and holds its shape, it’s ready.
Once the jam is done, remove the pot from heat and carefully remove the spice bag.
Immediately ladle the hot jam into the hot, sterilized jars, leaving about ¼-inch headspace. Use a damp paper towel to wipe the rims of the jars to ensure a proper seal.
Canning Blueberry Peach Jam
Canning is optional, and this works fine as a refrigerator or freezer jam. It’ll keep in the fridge for a few weeks, and up to 6 months in the freezer.
If canning, place the filled jars in a boiling water canner, ensuring the water covers the jars by at least 1 inch. Return the water to a boil and process the jars for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
After processing, remove the jars from the water and let them cool completely. You should hear a “pop” as the jars seal.
Once the jars are cool, check the seals. The lids should be concave and not pop back when pressed. If any jars didn’t seal properly, refrigerate and use them within a few weeks.
Store the sealed jars in a cool, dark place for up to a year.
Blueberry Peach Jam
Ingredients
- 4 cups chopped peaches, about 4 lbs
- 4 cups blueberries, fresh or frozen
- 2 tbsp lemon juice
- ½ cup water
- 5 ½ cups sugar
- See notes for optional spices
Instructions
- If canning, prepare a waterbath canner, jars and lids before beginning.
- Prepare peaches (peel, pit, chop) and blueberries (wash or thaw).
- In a large pot, combine peaches, blueberries, lemon juice, and water. Bring to a boil and simmer for 10 minutes.
- Add sugar and salt, stirring to dissolve. Add spices in a cheesecloth bag (optional).
- Boil rapidly, stirring constantly, until the jam thickens (9°F above the boiling point of water, or 220°F).
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims and seal with lids.
- Process in a boiling water canner for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
- Let cool, check seals, and store in a cool, dark place.
Notes
- ½ teaspoon salt
- 1 stick cinnamon
- ½ teaspoon whole cloves
- ¼ teaspoon whole allspice
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