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Monday, August 15, 2005

Just Food: Episode One (Blueberry Peach Jam)

Ashley and I have made our very first food vlog entry (vlog = video + blog). It's rough, but it's a fun first start. In this quicktime video, we take you through the steps of making blueberry peach jam. The video only tells the highlights of the recipe so make sure you check out the text below before actually attempting to make it.

link to video
Watch: captioned or uncaptioned

This recipe from the book "Gourmet Preserves" by Madelaine Bullwinkel:

Blueberry Peach Jam
Yield: 4 pints

2 lb. Peaches (3 C peeled and chopped)
½ C water
1 lb. Blueberries (about a pint)
2 Tbsp. Lemon juice
3 C sugar

Dip the peaches in boiling water for about 30 seconds. Move to an iced water bath. When cool enough to handle, peel off skins, pit, and slice. Combine peaches with water in a deep, non-reactive 5-quart saucepan. Cover and bring to a boil. Uncover and simmer, stirring frequently, for 10 minutes. Peaches will become thick with bubbles.

Stir in the blueberries, cover the pan, and return the mixture to a boil. Uncover and simmer for an additional 10 minutes, stirring. Add lemon juice, then sugar ½ cup at a time, waiting for liquid to return to a boil before adding more. Simmer for 5-10 minutes, or until thickened.

Fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims clean, attach new, sterilized lids, and screw caps on tightly. Process jars in a boiling water canner, submerged by 1 inch, for ten minutes.

Check after a couple hours to see if they've sealed properly (or listen for a pop). If any jars remain unsealed after several hours, refrigerate and eat immediately. Use jam within one year. Look at the food carefully when you open your jars to check for spoilage and throw it away if it looks moldy or smells funny at all.

Warning: Please do not make this recipe without knowing the proper procedure for home canning. You can find more information about canning safety (and specific info about canning fruit) from our friends at OSU.


  • Inspirational. I'm going to try it at home. Probably with less sugar because, well, 3 cups just seems like an awful lot. I'll let you all know the practical results of this instructional (and inspirational) video.

    By Blogger lisa ann, at 9:57 AM  

  • I have a question for anybody who is in the know. The canning process seems mysterious, cumbersome & slightly frightening. I've heard tell of something called freezer canning. Can anyone hip me to what that is & let me know how I might adapt this recipe to that process?

    By Blogger lisa ann, at 12:55 PM  

  • That vblog is going to give me nightmares.....

    By Blogger Idle Crank, at 12:27 PM  

  • Congratulations on your very first vlog! I feel privledged to have seen it. Truly an awesome job.

    By Blogger whowantsicecream?, at 9:59 AM  

  • This comment has been removed by a blog administrator.

    By Blogger Jen, at 9:35 PM  

  • Jen said...
    I'm way impressed with the canning movie and more than a little frightened by the alien hand glove thing. Was it suppose to represent the evil Clostridium botulinum? No? Well, I tried the friends of OSU link and it didn't work so I'm helpfully copying this link from the CDC for all you home canners. And remember! Sugar is a preservative - the more the better!

    By Blogger Jen, at 9:37 PM  

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