Total Time
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!

Ingredients Nutrition


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

5 5

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!

4 5

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.