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.


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.