Spiced Peach And Blueberry Jam Recipes

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Steps:

• Immerse 8 pint jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
• Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
• While peaches are cooking, combine blueberries and remaining sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
• Add blueberries to the pot with the peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Steps:

• Clean and crush berries. Put in large saucepan.
• Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
• Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
• Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

Steps:

• For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
• Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
• Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
• Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
• Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
• Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
• Recipe courtesy of Alton Brown

Steps:

• Peel and pit peaches.
• Force through coarse blade of food chopper.
• Wash and pick over berries.
• Combine with peaches in kettle, add water, and bring to boil.
• Cover, and simmer for 10 minutes, stirring occasionally.
• Add sugar and salt.
• Tie spices in a cheesecloth bag and add.
• Bring to boil slowly, stirring until sugar dissolves.
• Boil rapidly for 10 minutes, or until fruit is clear.
• Remove spice bag.
• Ladle into hot sterilized jars, and seal.
• Makes six 8-oz. jars.

Steps:

• Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
• Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
• Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.

Steps:

• Remove any stems from berries.
• Crush fruit (1 layer at a time). Measure 2 1/2 cups, packed solidly.
• If necessary, add water to make up amount. Pour into large pot.
• Add lemon juice, sugar, and spices, mixing well.
• Bring to a full boil (a boil that cannot be stirred down) and boil, stirring for 1 minute. Remove from heat stir in pectin and immediately ladle into hot jars.

Steps:

• In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• To prepare fruit. Sort and wash fully ripe peaches; peel and remove pits. Chop or grind peaches. Sort, wash, and remove any stems from fresh blueberries. Thaw frozen berries. To make jam. Measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally. Add sugar and salt; stir well. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water (221 degrees) or until the mixture thickens. Remove from heat; take out spices. Skim. Fill and seal containers. Process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 6 or 7 half-pint jars.