Ingredients for Spiced Peach And Blueberry Jam
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How to Make Spiced Peach And Blueberry Jam
- Peel and pit approximately 4 cups (1 kg) ripe peaches.
- Coarsely chop the peaches using a food processor or potato masher (do not puree).
- Wash and gently pick over 2 cups (250g) fresh blueberries, removing any stems or debris.
- Combine the chopped peaches and blueberries in a large, heavy-bottomed saucepan. Add 1/2 cup (120ml) water and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Stir in 4 cups (800g) granulated sugar and 1/4 teaspoon salt.
- Combine 1 cinnamon stick, 2 whole cloves, and 1/4 teaspoon ground allspice in a small cheesecloth bag or spice sachet. Add to the saucepan.
- Bring the mixture back to a gentle boil, stirring constantly until the sugar dissolves completely.
- Increase the heat to medium-high and boil rapidly for 10-15 minutes, or until the jam thickens and reaches setting point (the jam should sheet off a spoon).
- Remove the spice bag and discard.
- Carefully ladle the hot jam into sterilized 8-ounce jars, leaving 1/4-inch headspace. Wipe the jar rims clean, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes to ensure proper sealing (optional, but recommended for long-term storage).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
872g
Fat
0g
Carbs
75g