It’s peach season or was a week or so ago and that means it’s jam season! This peach berry jam is a such a delicious combination of peaches and berries! It’s sweet with a little tartness from the berries and that really compliments the peaches.
The peaches will need their skins removed for this jam and the best way to do that is to boil water and place peaches into a heat proof bowl or a clean sink and when the water is boiling, pour it over the peaches so they are fully covered. Leave the peaches like this for 5ish minutes, then drain water and rinse with cold water. The peach skins should slip right off when pulled away with your fingers. Some under ripe peaches may not release the skins as easily and you may have to use a peeler or a pairing knife.
This jam can be canned or frozen. To freeze this jam, place warm cooked jam into a plastic jam container, The stores sell specific containers for freezer jams and preserves. Once frozen, it will last for roughly a year in your freezer. You can also freeze the jam in glass jam jars, just leave enough room at the top for the jam to expand so it doesn’t break your jars.
How to hot water bath can this jam:
- To can or bottle this jam, you will cook according to the directions below and pour the jam into clean, dried jars.
- Fill up the jars, leaving a 1/2 inch head space at the top.
- Clean the tops of the jars and dry them, then place a new canning lid on top followed by the ring. Tighten ring just until finger tight and it’s still slightly loose.
- Boil water in a canning pot then when the water is boiling, add the jars and process in the boiling water for 15 minutes.
- Remove from water and set jars on a counter top for 24 hours, do not touch the jars, allow them to naturally seal.
- You can check the next morning for a seal by seeing if the center of the jar is popped down and has no give to it. That will mean it is sealed. If it pops in and out then the jar didn’t seal for whatever reason and you will need to replace the lid and reprocess the jam or you can freeze the jars that didn’t seal, I like to do that because I usually don’t feel like reprocessing them.
What you need to make this Peach Berry Jam:
Makes 11 – 8 ounce jam jars or 5 1/2 pints
- 7 cups peaches – skins and pits removed
- 3 cups triple berry mix – raspberries, blueberries, blackberries or strawberry berry mix, frozen or fresh
- 1/3 cup lemon juice
- 10 cups sugar
- 2 packets pectin – 1.75 ounces per package
Instructions
- Blend the peaches and berries together in a blender, you may have to do 2 loads in the blender.
- Pour mixture into a large pot along with lemon juice, sugar and sprinkle the pectin over the top.
- Bring mixture to a boil, stirring frequently.
- Once at a boil, reduce to a simmer and simmer mixture for ~10 minutes or until mixture can heavily coat the back of a spoon. The mixture may begin popping, gently place a lid over the pot at that point and remove from heat, it will be done.
- Place jam into cleaned and dried jam jars or freezer containers. Process jam for 15 minutes in a hot water bath canner, let sit for 24 hours before checking for a seal by pressing on the center of the lid and if it is down it is sealed, if not, reprocess jam. Store on the shelf for ~1 year.
- To freeze, place into freezer containers and freeze for around 1 year. Unprocessed/unfrozen jam will last in the refrigerator for ~3 months.
Here are a few other jams you may like:
Peach Mango Jam
Small Batch Raspberry Jam
Tart Plum Jam Without Pectin
Cranberry Jalapeno Jam
Plum Pepper Jam
Peach Berry Jam
Ingredients
- 7 cups peaches – skins and pits removed
- 3 cups triple berry mix – raspberries blueberries, blackberries or strawberry berry mix, frozen or fresh
- 1/3 cup lemon juice
- 10 cups sugar
- 2 packets pectin – 1.75 ounces per package
Instructions
- Blend the peaches and berries together in a blender, you may have to do 2 loads in the blender.
- Pour mixture into a large pot along with lemon juice, sugar and sprinkle the pectin over the top.
- Bring mixture to a boil, stirring frequently.
- Once at a boil, reduce to a simmer and simmer mixture for ~10 minutes or until mixture can heavily coat the back of a spoon. The mixture may begin popping, gently place a lid over the pot at that point and remove from heat, it will be done.
- Place jam into cleaned and dried jam jars or freezer containers. Process jam for 15 minutes in a hot water bath canner, let sit for 24 hours before checking for a seal by pressing on the center of the lid and if it is down it is sealed, if not, reprocess jam. Store on the shelf for ~1 year.
- To freeze, place into freezer containers and freeze for around 1 year.
- unprocessed/unfrozen jam will last in the refrigerator for ~3 months.
*Commissions may be earned on qualifying purchases as I am an amazon affiliate.