Peach-Blueberry Preserves Recipe

Peach-Blueberry Preserves Recipe
Peach-Blueberry Preserves Recipe photo by Taste of Home
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Peach-Blueberry Preserves Recipe

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As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. —Katie Ferrier Gage, Houston, Texas
MAKES:
32 servings
TOTAL TIME:
Prep: 1 hour Process: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 1 hour Process: 10 min.

Ingredients

  • 4 cups chopped peeled fresh peaches (about 4 large)
  • 3 cups sugar
  • 2 cups fresh blueberries
  • 2 tablespoons lemon juice

Directions

In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat.
Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 4 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Peach-Blueberry Preserves in Canning & Preserving 2014 Bookazine 2014, p30

Nutritional Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (21g sugars, 1g fiber), 0 protein.

  • 4 cups chopped peeled fresh peaches (about 4 large)
  • 3 cups sugar
  • 2 cups fresh blueberries
  • 2 tablespoons lemon juice
  1. In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat.
  2. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 4 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Peach-Blueberry Preserves in Canning & Preserving 2014 Bookazine 2014, p30

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