Peach Blueberry Jam Sure Jell Food

PEACH-BLUEBERRY PRESERVES

Steps:

• In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BLUEBERRY PEACH JAM

Steps:

• Prepare 5 eight ounce canning jars, lids and bands. Fill and heat water bath canner.
• Rinse blueberries and remove stems. Gently pulse peach chunks in food processor until coarsely chopped. Add blueberries and pulse to blend. (Don't liquefy, unless you prefer smooth jam.) You should have roughly 3 cups of fruit in total.
• Place fruit, lemon juice and calcium water in a heavy bottomed sauce pan.
• In a separate bowl, mix pectin powder and sugar thoroughly. Set aside.
• Bring blueberry-peach mixture to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back to a rolling boil. Once the jam returns to a full boil, remove it from the heat.
• Ladle jam into warm jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth, put on lids and bands and tighten to fingertip tight.
• Process in a boiling water bath canner for 10 minutes. Turn off canner and let rest for 5 minutes, and then remove jars from canner and place on a towel on the counter top away from drafts. Let cool for 12 to 24 hours.
• Check seals, remove bands and wipe any spills. Date and label. Store in a cool, dry location out of direct light. Best used within one year.
• Unsealed jars or partially filled jars should be stored in the refrigerator and used within 3 weeks.

SURE.JELL PEACH JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

SURE.JELL BLUEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GRANDMA'S BLUEBERRY PEACH JAM RECIPE

Steps:

• Clean and crush berries. Put in large saucepan.
• Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
• Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
• Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

STRAWBERRY & PEACH JAM

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

SURE.JELL STRAWBERRY PEACH JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL BLUEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

30-MINUTE BLUEBERRY PEACH FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush blueberries thoroughly; measure exactly 2 cups into large bowl. Peel, pit and finely chop peaches. Measure exactly 1 cup peaches into bowl with blueberries; mix well. Stir in lemon juice, then sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLUEBERRY JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem blueberries. Place blueberries in blender or food processor container; cover. Pulse on and off to evenly chop. (Do not purée.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Combine 1/4 cup sugar and pectin. Add to prepared fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.