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Spiced Blueberry-Peach Jam without added pectin


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Spiced Blueberry-Peach Jam without added pectin

  • 4 cups chopped or ground peaches (about 4 pounds peaches)
  • 4 cups blueberries (about 1 quart fresh blueberries or 2 ten-ounce packages of unsweetened frozen blueberries)
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 5 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 stick cinnamon
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon whole allspice

Yield: About 6 or 7 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Sort and wash fully ripe peaches; peel and remove pits. Chop or grind peaches. Sort, wash, and remove any stems from fresh blueberries. Thaw frozen berries.

To make jam. Measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally. Add sugar and salt; stir well. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens. Remove from heat; take out spices. Skim.

Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Spiced Blueberry-Peach Jam in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Making Jams



Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.