Blueberry Peach Jam
50kcal
Ingredients
- 2 cups fresh blueberries
- 2 cups peeled and diced ripe peaches
- 1.5 cups granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 1 package powdered fruit pectin 1.75 oz
Method
- In a large pot, combine the blueberries, peaches, sugar, lemon juice, vanilla extract, and cinnamon. Stir well and let the mixture sit for 10 minutes to release the juices.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
- Once boiling, stir in the powdered pectin and continue cooking for 1-2 minutes, until the mixture thickens slightly.
- Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the jam reaches your desired consistency.
- To test the jam, place a small spoonful on a chilled plate—if it thickens as it cools, it’s ready.
- Remove from heat and let the jam cool for 5 minutes before transferring to clean jars. Seal the jars and store in the refrigerator for up to 3 weeks, or process in a water bath for longer storage.
Nutrition
Calories50kcalCarbohydrates12gPotassium20mgFiber1gSugar11gVitamin A2IUVitamin C4mgCalcium1mgIron0.1mg
Notes
For a lower-sugar version, reduce the sugar by 1/4 cup and add an extra tablespoon of lemon juice to balance the sweetness. If your jam is too runny, simmer it 5 minutes longer. Too thick? Stir in a splash of water or peach juice.