Blueberry Peach Freezer Jam
Posted by fourclankitchen on September 15, 2010
I love the combination of blueberries and peaches. Since it works so well in a pie, I figured that I would try my hand at a peach blueberry freezer jam. These jams are extremely easy to make and preserve the taste of summer better than anything else I know. The basic idea is to mix fruit and sugar, then add pectin to it to partially digest and gel the fruit. The next morning, the jam is ready to be eaten or be frozen and hauled out when you need a winter pick me up.
I use Sure Jell as the pectin source and usually follow the recipe on the instruction sheet exactly, but no recipe exists for the peach blueberry combination- so here is what I did:
1 1/4 cup Blueberries
1 1/2 cup Peaches (about 4 large)
4 1/2 Sugar (I used organic cane sugar)
I packet Sure Jell
Peel and coarsely chop the peaches. Wash and drain the blueberries. Pulse the peaches and the blueberries in the food processor till you can only see small bits of fruit. Add the sugar and mix thoroughly. Let the mix stand at room temperature, mixing occasionally until the sugar is completely dissolved-about 10 min. Meanwhile, add the Sure jell to 3/4 water in a small saucepan and heat with constant mixing till the mixture comes to a boil. Boil for 1 minute and then add the Surejell to the fruit mix. Stir constantly for 3 minutes until the sure jell is thoroughly incorporated into the fruit. Transfer the jam to clean jars with lids and let the jars sit overnight at room temperature. The jam is good for about 3 weeks in the fridge and for a year in the freezer. Since the jam goes straight into the freezer or is consumed quickly, there is no need to sterilize the jars or can the jam.
You can use this jam to perk up fruit pies (about 2 tbs per pie) or as a fruit sauce on top of ice cream. I love this jam on a ritz cracker: its a great pick me up in the evenings just before dinner.
Note: The consistency of freezer jams is always more runny than cooked jams. This depends to some extent on the ripeness and water content of the fruit you use. If it is too runny, you can always use your jam as a fruit sauce and for enriching pie fillings. Alternatively, you can boil it just for a bit to evaporate off some of the liquid. But I don’t like to do this since the fruit no longer tastes like the gods lobbed it directly into your jam.