Easy 35-Minute Blueberry Peach Jam That Wows

Nothing beats the smell of bubbling fruit filling the kitchen—it takes me right back to summers at my grandma’s house, where the countertops were always lined with jars of jewel-toned preserves. Her blueberry peach jam was my favorite, that perfect balance of sweet blueberries and tangy peaches, and now, after years of tweaking her recipe (and yes, a few jam disasters), I’ve nailed my own version. It’s simpler than you’d think: just fresh fruit, sugar, and a splash of lemon, but the result? Pure magic in a jar. Trust me, once you taste this jam on toast or swirled into yogurt, you’ll never go back to store-bought.

Why You’ll Love This Blueberry Peach Jam

This blueberry peach jam is the kind of recipe that makes you wonder why you ever bought jam from the store. Here’s why it’s a winner:

• Quick & easy: Just 35 minutes from start to jar—no fancy equipment needed!
• Fresh fruit magic: Those ripe blueberries and juicy peaches? They’re the stars here, no artificial flavors or preservatives.
• Make it your own: Love it sweeter? Add a bit more sugar. Prefer tart? Squeeze in extra lemon. You’re the boss.
• Goes with everything: Toast, yogurt, cheese boards—even spooned over ice cream when no one’s looking.

Seriously, this jam is about to become your kitchen’s MVP.

Ingredients for Blueberry Peach Jam

You only need a handful of simple ingredients to make this gorgeous jam—but the quality matters! Here’s what you’ll need:

• 2 cups fresh blueberries: Look for plump berries with that perfect dusty-blue bloom
• 2 cups peeled and diced peaches: About 2 medium peaches—ripe but firm so they hold their shape
• 1 cup granulated sugar: Measure it tightly packed for the right balance of sweetness
• 1 tablespoon freshly squeezed lemon juice: That bright tang cuts through the fruit’s richness
• 1 teaspoon lemon zest: The secret weapon for an extra pop of flavor

Pro tip: Taste your fruit first! If your peaches are super sweet, you might use a little less sugar. Trust your instincts—you’ve got this.

How to Make Blueberry Peach Jam

This is where the magic happens! Making jam might seem intimidating, but I promise—it’s just fruit, sugar, and a little patience. Follow these simple steps, and you’ll have jars of golden-purple perfection in no time.

Preparing the Fruit

First things first: give those blueberries a good bath in cool water—I swish them around with my hands to loosen any stubborn bits. Let them drain in a colander while you tackle the peaches. Peeling’s easy: score an X at the bottom, blanch in boiling water for 30 seconds, then plunge into ice water. The skins will slip right off! Dice them into ½-inch chunks (uniform pieces mean even cooking). Now toss everything—blueberries, peaches, sugar, lemon juice, and zest—into your heaviest pot. The sugar will start pulling out the fruit’s juices almost immediately. See? You’re already halfway there!

Cooking the Jam Mixture

Set the pot over medium heat and stir gently with a wooden spoon—those blueberries will burst beautifully as they warm up. Now comes the only hard part: standing guard and stirring every minute or two to prevent sticking. After about 15 minutes, you’ll notice the syrup thickening. To test, dip a cold spoon into the jam, then run your finger through it—if the path holds, you’re golden! The bubbles will slow down and look glossy, like lava. That’s when you know your blueberry peach jam has reached its perfect, spreadable consistency. (Don’t panic if it seems thin—it’ll thicken more as it cools!)

Jarring and Storing

While the jam cooks, sterilize your jars—I just run them through the dishwasher’s sanitize cycle or boil them for 10 minutes. Let the jam cool off the heat for 5 minutes (this prevents fruit from floating to the top). Carefully ladle it into warm jars, leaving ¼-inch headspace. Wipe the rims with a damp cloth—any sticky spots can ruin your seal—then screw on the lids fingertip-tight. For shelf-stable jam, process in a water bath for 10 minutes. Otherwise, let the jars cool completely before refrigerating. That satisfying *pop* of a sealed lid? Music to a jam-maker’s ears! (More storage tips in the section below—but trust me, this stuff rarely lasts long enough to worry about it.)

Expert Tips for Perfect Blueberry Peach Jam

After years of jam-making triumphs (and yes, a few runny disasters), I’ve learned these tricks make all the difference:

• Fruit at its peak: Wait until your peaches give slightly when pressed and blueberries are deeply colored—underripe fruit means bland jam.
• The plate test: Keep a chilled saucer in the freezer. Dab a spoonful of jam on it—if it wrinkles when pushed, it’s done!
• Zest is best: That lemon zest isn’t just garnish. It lifts the whole flavor—add an extra teaspoon if your fruit tastes flat.

Remember: jam thickens as it cools, so pull it off the heat when it’s slightly looser than you’d like. Patience pays off!

Blueberry Peach Jam Variations

Once you’ve mastered the basic blueberry peach jam, try these fun twists to keep things interesting:

• Spice it up: A pinch of cinnamon or cardamom adds cozy warmth—perfect for fall toast sessions.
• Honey hug: Swap half the sugar for local honey. The floral notes make this jam next-level good on biscuits.
• Herb infusion: Steep a rosemary sprig in the jam as it cooks, then remove before jarring. Unexpected? Yes. Delicious? Absolutely.

My personal favorite? A dash of vanilla bean paste at the end—it makes the fruit flavors sing. Have fun experimenting!

Serving Suggestions for Blueberry Peach Jam

Oh, the places this jam will go! Sure, it’s heavenly on toast, but let’s get creative. Slather it on warm buttermilk scones (the jam melts slightly—divine), swirl it into morning oatmeal, or dollop over vanilla ice cream for a lazy dessert. My secret? Brush it on grilled chicken or pork chops during the last few minutes of cooking—that sweet-tangy glaze will have everyone asking for seconds. And if we’re being honest? A spoon straight from the jar counts as serving it too.

Storing and Reheating Blueberry Peach Jam

Here’s the good news: this jam keeps beautifully! If you’re like me and polish off a jar within days, just pop it in the fridge—it’ll stay fresh for up to 2 weeks. For longer storage, process sealed jars in a water bath for 10 minutes (that boiling water magic makes them shelf-stable for a year). Always store opened jars in the fridge. To reheat, just microwave a small amount for 10 seconds or warm gently in a saucepan—perfect for bringing back that fresh-made texture!

Blueberry Peach Jam Nutritional Information

Just so you know what you’re spooning onto that toast, here’s the scoop! Nutrition can vary slightly depending on your fruit’s sweetness and sugar brands, but per tablespoon: Calories 50, Sugar 12g. The best part? All that fruity goodness means zero fat and a little fiber too—jam you can feel good about.

FAQs About Blueberry Peach Jam

Got questions? I’ve got answers! Here are the ones I hear most about this blueberry peach jam:

• Can I use frozen fruit? Absolutely! Just thaw and drain the fruit well—excess liquid can make your jam runny.
• How long does it last? Fridge fans? 2 weeks. If you water-bath process those jars, they’ll happily sit in your pantry for up to a year (if you can resist eating it that long!).
• Can I reduce the sugar? Sure, but sugar helps with texture and preservation—less sugar means softer set and shorter shelf life. Try cutting by ¼ cup max if you’re nervous!

Still curious? Slide into my DMs—I love talking jam almost as much as I love eating it. Find more jam inspiration!

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