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Spiced Peach and Blueberry Jam: A Taste of Summer Sunshine

The scent of peaches always takes me back to my grandmother’s kitchen. She had an enormous peach tree in her backyard, and every summer, its branches would sag under the weight of juicy, sun-ripened fruit. We’d spend hours picking them, the sweet juice sticking to our fingers. The best part, of course, was watching her transform those peaches into jars of golden jam, each one a little capsule of summer sunshine to be enjoyed throughout the year. This Spiced Peach and Blueberry Jam is my take on her classic, adding a hint of spice and the delightful burst of blueberries for a truly memorable preserve.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yields: 6 8-ounce jars
Dietary Type: Vegetarian

Ingredients

4 lbs fresh peaches
1 quart fresh blueberries
1/2 cup water
5 1/2 cups sugar
1/2 teaspoon salt
2 cinnamon sticks
1 teaspoon whole cloves
1/2 teaspoon whole allspice

Equipment Needed

Large, heavy-bottomed pot or kettle
Food chopper or food processor (optional)
Cheesecloth
String
Sterilized jars (six 8-ounce jars)
Jar lifter (optional, but recommended)
Canning funnel (optional, but helpful)

Instructions

Begin by preparing your peaches. The first step is to peel and pit them. A quick tip for easy peeling is to blanch the peaches in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins will slip right off!
Once peeled and pitted, the peaches need to be finely chopped. You can use a food chopper or pulse them briefly in a food processor. The goal is to achieve a coarse texture. Do not puree.
Next, wash and pick over the blueberries. Remove any stems, leaves, or damaged berries.
In a large, heavy-bottomed pot or kettle, combine the chopped peaches and blueberries with the water. Bring the mixture to a boil over medium-high heat.
Once boiling, cover the pot and simmer for 10 minutes, stirring occasionally to prevent sticking. This step allows the fruit to soften and release its juices.
Add the sugar and salt to the pot. Stir well until the sugar is completely dissolved. This is crucial, as undissolved sugar can crystallize during the canning process.
Now, it’s time to add the spices. Place the cinnamon sticks, whole cloves, and whole allspice in a small square of cheesecloth. Gather the edges of the cheesecloth and tie them securely with string to form a small spice bag.
Add the spice bag to the fruit mixture.
Bring the mixture to a boil slowly, stirring constantly until the sugar is completely dissolved.
Once the sugar is dissolved, boil rapidly for 10 minutes, or until the fruit is clear and the jam reaches the setting point. To test for the setting point, place a small spoonful of jam on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready. If it’s still runny, continue boiling for a few more minutes and test again. Be careful not to overcook, as this can result in a tough jam.
Remove the spice bag from the pot and discard it. The spices have infused the jam with their warm, aromatic flavor.
Immediately ladle the hot jam into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. A canning funnel can be very helpful for this step.
Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw the bands on fingertip-tight (not too tight, just until you feel resistance).
Process the filled jars in a boiling water bath for 10 minutes, according to standard canning procedures.
Once the processing time is complete, carefully remove the jars from the water bath using a jar lifter. Place them on a towel-lined surface and let them cool completely. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely (usually 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is properly sealed. Any unsealed jars should be refrigerated and used within a few weeks.

Expert Tips & Tricks

For a smoother jam, you can use an immersion blender to partially blend the fruit mixture after simmering. However, be careful not to over-blend, as you still want some texture.
If you prefer a less spiced jam, you can reduce the amount of cloves and allspice.
To prevent scorching, use a heavy-bottomed pot and stir the jam frequently, especially during the rapid boiling stage.
If you don’t have whole spices, you can use ground spices instead. Use about 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground allspice. Add them directly to the pot along with the sugar and salt.
Make sure your jars are properly sterilized to prevent spoilage. You can sterilize them by boiling them in water for 10 minutes, or by running them through a dishwasher cycle.

Serving & Storage Suggestions

This Spiced Peach and Blueberry Jam is delicious spread on toast, biscuits, scones, or muffins. It’s also a wonderful accompaniment to cheese and crackers. You can even use it as a glaze for grilled meats or poultry.

Properly sealed jars of jam can be stored in a cool, dark place for up to one year. Once opened, refrigerate and use within a few weeks.

Nutritional Information

(Estimated per serving, based on 1/6 of the total yield)

Nutrient	Amount per Serving	% Daily Value
Calories	410 kcal	21%
Total Fat	0.2g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	50mg	2%
Total Carbohydrate	105g	35%
Dietary Fiber	2g	8%
Sugars	100g	N/A
Protein	0.5g	1%

Variations & Substitutions

Spiced Peach Jam: Omit the blueberries for a classic peach jam.
Peach and Raspberry Jam: Substitute raspberries for the blueberries.
Spiced Plum and Blueberry Jam: Use plums instead of peaches for a richer, deeper flavor.
Low-Sugar Jam: Use a low-sugar pectin and reduce the amount of sugar accordingly. Follow the instructions on the pectin package.
Boozy Jam: Add a splash of bourbon or rum to the jam after removing it from the heat.

FAQs (Frequently Asked Questions)

Q: Why is my jam not setting?
A: Several factors can affect jam setting, including insufficient pectin, too little acid, or not boiling the jam long enough. Ensure you reach a rapid boil and test for the setting point correctly.

Q: Can I use frozen fruit?
A: Yes, you can use frozen fruit, but be sure to thaw it completely and drain off any excess liquid before using it in the recipe.

Q: Do I really need to sterilize the jars?
A: Yes, sterilizing the jars is crucial for preventing spoilage and ensuring a long shelf life for your jam.

Q: What if I don’t have a boiling water bath canner?
A: You can use a large stockpot with a rack in the bottom to keep the jars from sitting directly on the heat. The pot must be deep enough to cover the jars with at least 1-2 inches of water.

Q: How long will the jam last after opening?
A: Once opened, store the jam in the refrigerator and use it within a few weeks for optimal flavor and quality.

Final Thoughts

This Spiced Peach and Blueberry Jam is more than just a recipe; it’s a way to capture the essence of summer and enjoy it all year round. The warm spices perfectly complement the sweetness of the peaches and the tartness of the blueberries, creating a truly irresistible treat. I encourage you to try this recipe and experience the joy of homemade jam. It’s a rewarding process, and the result is a delicious and beautiful gift to share with friends and family. So gather your ingredients, put on some music, and get ready to fill your kitchen with the wonderful aroma of peaches, blueberries, and spice!

Spiced Peach and Blueberry Jam Recipe