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Blueberry Peach Jam ???

Posted by jude31 (My Page) on
Tue, Jul 10, 12 at 14:06

I'm looking at a recipe in my file that I have copied for Blueberry Peach Jam. I thought I had made it before but the amount of sugar seems excessive, almost 1 cup per jar of yield!
The ingredients are:

3 C. blueberries
2 C. fresh peach slices
1 pkg. fruit pectin
1/4 teas. cinnamon
7 C. sugar

Has anyone else made this recipe or would some of you more experienced canners care to give an opinion?
I have no idea where I got the recipe, not that makes any difference.



Follow-Up Postings:

RE: Blueberry Peach Jam ???

Your recipe seems pretty much inline with other pectin recipes. I made black raspberry jam yesterday and it was 6 1/2 cups of sugar and 5 cups of mashed fruit.

Here a recipe from my files that is a longer cook (no pectin) for something similar.

Blueberry, Peach, Frangelico Jam

CF Combo (Lpink and Annie)

Well, it started as a sauce, and Nancy (wizardnm) posted it. Lpinkmountain and I turned it into jam at our "jamming weekend", so here's the updated jam recipe. LOL Just can't leave well enough alone, you know, we added the lemon zest, removed a cup of water and used a cheaper hazelnut liquor. It's yummy, though.

2 cups blueberries or raspberries
1 cup sugar
2 peaches, peeled and diced
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons Frangelico

Put all ingredients in a pan except Frangelico. Cook on high until it boils, then simmer 25 minutes or until thick. Add Frangelico, cook 5 more minutes, ladle into jars, 1/2 inch headspace. BWB 10 minutes.


RE: Blueberry Peach Jam ???

Thanks, Nancy. I made the Frangelico (saucy)one on Sunday but still had good SC peaches so I decided to make a different one. I'm pretty sure I made it last year. It will be interesting to see how it sets up. I didn't realize the package of pectin was only a half package but I just went ahead with it. Tastes wonderful....and sweet!


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