Prep 20 mins
Cook 20 mins
I got this recipe from The Woman's Day Encyclopedia of Cooking, Vol. 8. A great way to use fresh peaches!
- 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.
Very good! This will be great on toast all winter. Didn't set very solidly, and I didn't have the whole spices so I just used a very little bit of the ground version of the spices. Can't wait to break open a jar!
Just made this jam and it's quite good however there are a few changes I would suggest;<br/><br/>Please note the default receipe makes a lot of jam, you may want to scale it back by 1/3 or so.<br/>Also since it does not use pectin it is not a thick stand on it's own jam, it's more like real jam. Great for morning toast, not PBJ's.<br/><br/>I would suggest using more peaches and less blueberry as the blueberry seems to overpower the peach flavor a bit too much. I may even go so far to just use 1/2 the amount of the blueberries and just make up for the reducing of the blueberries by adding more peach.<br/><br/>I also added real vanilla bean to mine, one bean, split scrapped and added. Yummy!
Really yummy! It was a great way to make use up the leftover canning peaches and some of our smaller blueberries. I did use a liquid pectin to set it firm. It's delicious and will be nice to give away in the gift baskets. Thanks for sharing.