The Final Fruits of Summer: Peach Blueberry Jam

I’ve told you several times this summer that I collect cookbooks. I read them like books. I may not use them immediately, but eventually, say oh 15 years later, I dig one out and it has a gem of a recipe in it.

I also collect cookbooks about the fruits I can, like books about blueberry recipes, books about strawberries, and now you get to meet my book about peaches. Meet Peaches and Other Juicy Fruits by Olwen Woodier.

He has such a curious name to me.

You can get this gem of a book from Amazon for a solid $5.14, cheapest price around. And this book is totally worth the $5 and ¢14 because there are really some killer recipes for so many different kind of stone fruits.

This book will make you want to find a farmer’s market and buy peaches that SMELL LIKE PEACHES.

On page 49 of this book, there is the gorgeous recipe for Nectarine – Blueberry Jam. I don’t grow nectarines. I grow softball sized peaches, and that’s close enough. Besides, the recipe tells me I can make that switch.

Not that I needed someone to tell me I could break the rules.

Peach Blueberry Jam


  • 3lb peaches, pitted, sliced, and coarsely chopped – about 5 cups
  • 2 cups blueberries
  • one package 1.75 oz powdered fruit pectin
  • juice of about 1 lemon – approx. 3 tablespoons
  • one cinnamon stick
  • 5 cups sugar


  1. Bring to a boil the peaches and blueberries, pectin, lemon juice, and cinnamon in a large, heavy kettle over medium-high heat. Crush some of the fruit with a potato masher once the mixtures hot. Allow the mixture to come to a rolling boil for one minute, stirring constantly. IMG_4756.JPG
  2. Stir in the sugar and return to a rolling boil for 4 minutes, stirring constantly until the sugar is dissolved.
  3. Remove from the heat and discard the cinnamon stick.
  4. Skim off any phone, if necessary.
  5. Ladle the jam into hot, sterilized pint jars with the aid of a wide mouth funnel, leaving a 1/2 inch headspace. Run a rubber spatula around the inside of the jars to release any air bubbles.
  6. Wipe the rim of each jar with a clean cloth and cap according to the manufacturer’s instructions. Seal with lids and screw the bands.
  7. Process 10 minutes in a boil water bath canner.
  8. Remove the jars and cool the jam. Check the seal of the lids.
  9. Store in cool cupboard.

My Thoughts After Making This Several Times:

  1. Blueberries are the friendliest summer berry around. They go with so berry much <bahahahaha>.
  2. Buy them in copious amounts from a farmer’s market or organic ones from the grocery. Mix them with strawberries, raspberries, peaches, plums…you get the drift. If you don’t can, no worries, think about mixing them with these fruits in a cobbler or crumb dessert or pie.
  3. Step one says to crush the fruit when its hot. I suppose this is your prerogative, but I don’t. I want some texture to my jam, and jam is meant to have texture. IMG_4757
  4. See the image above? This is non-crushed fruit. The blueberries burst and many “dissolve” some into the mixture. Same shrinkage happens with the peaches.
  5. If you’ve read anything so far about canning on this blog, you know I despise the boil-bath method. Takes too long and is messy. Try the baking method I use, as noted in the Triple Citrus Marmalade. If you can, I just saved you hours. You’re welcome again.

People, it’s still summer!


Besides agreeing with Red, I’ve heard pumpkin spice makes you constipated.

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