Blueberry-peach Jam without added pectin


Quantity: 6 or 7 half-pints

Jar size: Half-pints or pints


4 cups chopped or ground peaches (about 4 pounds peaches)

4 cups blueberries (about 1 quart fresh blueberries or 2 ten-ounce packages of unsweetened frozen blueberries)

2 tablespoons lemon juice

½ cup water

5 ½ cups sugar

½ teaspoon salt

1 stick cinnamon

½ teaspoon whole cloves

¼ teaspoon whole allspice


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash fully ripe peaches; peel and remove pits. Chop or grind peaches.

2. Sort, wash, and remove any stems from fresh blueberries. Thaw frozen berries.

3. Measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally.

4. Add sugar and salt; stir well. Add spices tied in cheesecloth.

5. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens. Remove from heat; take out spices.

6. Skim foam. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation