This past weekend was full of peaches, so I think this will be “Peach Week” here on the blog. I have 4 peach recipes lined up for you this week  =). It all started when I bought 8 pounds(!!) of peaches Friday afternoon. What was I thinking? I don’t even like peaches that much. Stone fruits are my least favorite fruits, but apparently peach season is in full swing and I kept seeing peach recipes that looked good so I had to buy some =).


First up on the list of things I wanted to make was peach jam – but not just any peach jam. I wanted peach-and something else jam – but I wasn’t sure what the something else should be. After much debate, I decided on blueberry-peach and strawberry-peach (I’ll be posting it later this week). Jordan and I rarely even eat jam or jelly so I’m not sure why I thought we needed like 18 half-pints of jam but whatever – that’s how I roll. I can give some away…hopefully ;). We loved the flavor combo of the blueberries and the peaches. And isn’t it a pretty color? Enjoy!

Blueberry-Peach Jam
4 cups peaches, peeled and chopped
1 cup blueberries, chopped
1 box sure jell
1/4 tsp cinnamon
6 cups sugar

1. Place prepared fruit into 6- or 8-quart saucepot.  Stir in pectin and cinnamon. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
2. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
3. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*adapted from Kraft

Categories: Jelly and Jam

8 Responses so far.

  1. Cathy says:

    I made this jam and was disappointed that it did not set.

    • Kendra says:

      Hi Cathy,
      Sorry to hear it did not set for you! Did you make sure the mixture was at a full rolling boil that could not be stirred down before you starting timing?

  2. Cheryl says:

    Love this jam especially the hint of cinnamon. I used 3C of peaches and 2C of blueberries instead of 4 and 1. Would like less sugar. Do you think I could get away with it?

    • Kendra says:

      Glad you liked it! I’m afraid it might not set-up with less sugar. You could try low-sugar sure gel and use less sugar – I’d use their instructions as a guide for how much to use. Thanks for stopping by!

  3. Don says:

    Hi, you don’t mention doing a boiling bath to finish/seal the preserve. Is this a necessary step? It is usually required with all the preserve recipes I do, so I’m just curious.


    • Kendra says:

      It is recommended yes, but sometimes I don’t and I’ve never had a problem with it spoiling or not sealing. Do what you feel comfortable with!

  4. Karen says:

    Blueberry-Peach is my alltime favorite pie. So this summer after I took my kids peach picking, I made a pie and had a lot of leftover peaches. I used your recipe and omg my jam tastes just like the pie! So delicious and I used some 4 oz jars to give for Christmas gifts. Thank you!!

  5. Tammy says:

    I made this jam this week but used the low sugar Sure-jell. Wowser was it delish!!! I also got the measurements wrong somehow and used 2 cups peaches and 3 cups blueberries and it still turned out great. It was so good, my daughter made her own and she now has a VERY happy hubby!! Thank you!!!

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