Preserving Peaches and Blueberries

With the ripe, juicy peaches we’ve got right now, I just had to preserve some.  I had wanted to try making strawberry jam with honey, but the season ended before I had a chance.  So, I decided to try it with peaches.  Add a touch of cinnamon, and I’ve got Honey and Cinnamon Peach Preserves.  I used the three-day method, with steeping and plumping overnight.  I like that method because it takes just a little bit of time over three days.

We’ve also got some great local blueberries, so I mixed some together with the peaches for Blueberry Peach Preserves.  I made quick preserves, skipping the steeping and plumping overnight.  I used sugar in this recipe.

I make preserves because I like the thinner consistency.  It’s still thick enough to put on bread, but thin enough to use as a topping on ice cream.

Honey and Cinnamon Peach Preserves

  • 2 pounds ripe peaches
  • 1 cup honey
  • 1/4 tsp cinnamon
  • 1/4 cup bottled lemon juice

Day 1

  1. Put a large pot of water on the stove to boil.  Prepare an ice water bath in a large bowl.  When the water reaches a rolling boil, dunk in the peaches.  Let them simmer for about 20 seconds, then place the peaches in an ice water bath.
  2. Peel the peaches.  The peels should slide off easily.  Pit and slice the peaches into 1/4 inch slices.
  3. Combine sliced peaches, honey and cinnamon in a nonreactive bowl.  Stir to combine, cover and let steep in the refrigerator overnight.

Day 2

  1. Place peaches in a large pot.  Stir in lemon juice. 
  2. Bring to a rapid boil and stir frequently until it gets thick.  This should take about 15-20 minutes. 
  3. Remove from heat and skim off any foam.
  4. Allow to cool, then cover and let steep in the refrigerator overnight.

Day 3

  1. Sterilize jars and lids and keep them in the hot water until you’re ready for them.
  2. Return the preserves to a boil.  Ladle into hot jars, leaving 1/4 inch headspace.
  3. Screw on caps and process for 10 minutes.

Makes about 2 pints.

Blueberry Peach Preserves

  • 4 cups blueberries
  • 4 cups peaches, peeled and cut into slices
  • 1/4 cup bottled lemon juice
  • 5 1/2 cups sugar
  1. Sterilize jars and lids and keep them in hot water until you’re ready to use them.
  2. Combine all ingredients in a large pot.  Bring to a rolling boil, and cook to the gel point.  You can add commercial pectin if you want a thicker jam.
  3. Ladel into hot jars, screw on caps and process for 10 minutes.

Makes about 4 pints.

5 Comments

Filed under Sustainable Living

5 responses to “Preserving Peaches and Blueberries

  1. Looks yummy! You must have been busy on this rainy day!

  2. Mmm, the peaches sound great!

  3. illinoislocal38

    I work at a local orchard and have plenty of fruit at hand…thus, the reason I have learned to can over the past few months. The recipe for blueberry peach preserves is great. I used white peaches to try something new. WOW. Keep up the good work!!!

  4. farmersdaughterct

    Thanks! If you liked that, you should try the peach raspberry jam, which I think is even better.

  5. thanks – i’m going to try this! it takes some real searching to find sugar-free jam and preserve recipes – that don’t involve splenda!

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