Quantity: 6 or 7 half-pints
Jar size: Half-pints or pints
Ingredients:
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
Instructions:
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
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
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Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |