Classic Peach Jam & Black & Blue Jam

As summer comes to an end, I find myself remembering my mom making jam and canning peaches. It’s something I enjoy doing because of the connection to her. If you’ve never tried it because it’s hard or it takes too long, we have several books to help you discover the joy of preserving your own jam. Or pickles. Or salsa. There are so many options to enjoy the flavors of summer. Two of my favorites are Well Preserved by Mary Anne Dragan and Foolproof Preserving by America’s Test Kitchen. Both of these focus on preserving small batches, which is a good way to test out a new technique. I really like that the Classic Peach Jam in Foolproof Preserving doesn’t require peeling the peaches. This takes away a lot of the work and all of the mess. The Black and Blue Jam from Well Preserved is something different and very simple. There is something very satisfying about preserving the fruits of your labor. And the “pop” of a sealed jar of jam is one of the happiest sounds in the kitchen.

Classic Peach Jam*

*makes four to five 1-cup jars

(Adapted from America’s Test Kitchen Foolproof Preserving)

  • 2 pounds of ripe, yellow peaches, pitted and cut into ½-inch pieces (6 cups)
  • 2 ½ cups granulated sugar
  • 1 Granny Smith apple, peeled and shredded (1 cup)
  • 3 Tablespoons bottled lemon juice
  1. Place 2 small plates in the freezer to chill.  Set canning rack in large pot, place 5    1-cup canning jars in rack, and add enough water to cover jars by 1 inch.  Bring to a simmer over medium heat, then turn off heat and cover to keep hot.
  2. Stir peaches, sugar, apple, and lemon juice together in a Dutch oven (or large, heavy pot) until well combined.  Cover and let sit for 20 minutes.  Bring mixture to a boil, stirring often, over medium-high heat.  Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches have softened, about 15 minutes.
  3. Remove pot from heat and crush fruit with a potato masher until mostly smooth.  Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture register 217-220 degrees, about 5-7 minutes.   Remove pot from heat.
  4. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes.  Drag a finger through the jam on the plate; jam is the correct consistency when your finger leaves a distinct trail in the jam.  If jam is too runny, return the pot to the heat and simmer for 1-3 minutes longer before retesting.  Skim off any foam from the surface with a spoon and discard.
  5. Place a clean dish towel flat on the counter.  Using a jar lifter, remove jars from the pot, draining the water back into the pot.  Place jars upside down on towel and let dry for 1 minute.  Using a canning funnel and ladle, portion hot jam into hot jars, leaving ¼-inch headspace.  Slide a wooden skewer along inside edge of jar and drag upward to remove air bubbles.
  6. FOR SHORT-TERM STORAGE: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12-24 hours.  Jam can then be refrigerated for up to 2 months.
  7. FOR LONG-TERM STORAGE: While jars are hot, wipe rims clean, add canning lids, and screw on rings until fingertip-tight.  Do not overtighten.  Return pot of water with canning rack to a boil.  Lower jars into water using the jar lifter.  Cover, bring water back to a full boil, then start the timer for 10 minutes**.  Turn off heat and let the jars sit in the water bath for 5 minutes before removing from water.  Let jam cool for 24 hours.  If the jars sealed properly, you will hear a “pop” as the jars cool.  Sealed jars can be stored for up to 1 year.

    **Processing time will vary depending on elevation. The 10 minutes listed here is for up to 1000 feet in elevation.
Black & Blue Jam*

*makes four to five 8-ounce jars

(Adapted from Well Preserved by Mary Anne Dragan)

  • 3 cups blueberries
  • 3 cups blackberries
  • 4 cups granulated sugar
  • 6 Tablespoons bottled lemon juice
  1. Place 2 small plates in the freezer to chill.  Set canning rack in large pot, place 5    1-cup canning jars in rack, and add enough water to cover jars by 1 inch.  Bring to a simmer over medium heat, then turn off heat and cover to keep hot.
  2. Place berries in Dutch oven (or large, heavy pot) and crush with a potato masher.  Add the sugar and lemon juice, stirring well.  Let mixture stand for 1 hour.
  3. Bring mixture to a boil over medium-high heat and boil rapidly, stirring often, for 15-20 minutes.  Test consistency.
  4. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes.  Drag a finger through the jam on the plate; jam is the correct consistency when your finger leaves a distinct trail in the jam.  If jam is too runny, return the pot to the heat and simmer for 1-3 minutes longer before retesting. 
  5. Remove jam from heat.  Stir and skim off and discard any foam. 
  6. Place a clean dish towel flat on the counter.  Using a jar lifter, remove jars from the pot, draining the water back into the pot.  Place jars upside down on towel and let dry for 1 minute.  Using a canning funnel and ladle, portion hot jam into hot jars, leaving ¼-inch headspace.  Slide a wooden skewer along inside edge of jar and drag upward to remove air bubbles.
  7. While jars are hot, wipe rims clean, add canning lids, and screw on rings until fingertip-tight.  Do not overtighten.  Return pot of water with canning rack to a boil.  Lower jars into water using the jar lifter.  Cover, bring water back to a full boil, then start the timer for 10 minutes**.  Turn off heat and let the jars sit in the water bath for 5 minutes before removing from water.  Let jam cool for 24 hours.  If the jars sealed properly, you will hear a “pop” as the jars cool.  Sealed jars can be stored for up to 1 year.

    **Processing time will vary depending on elevation. The 10 minutes listed here is for up to 1000 feet in elevation.