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Nutrition Facts
Serving Size 1 (151g) Recipe makes 12 servings
Calories 179
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 183mg		5%
Total Carbohydrate 46.4g		15%
	Dietary Fiber 2.4g	9%
	Sugars 43.0g
Protein 1.1g		2%
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Blueberry-Peach Refrigerator Jam

Recipe #394789 | 47 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: dogsandwoods
Oct 15, 2009

This recipe was published in the 09/06/09 Parade in an article written by Dorie Greenspan. I have not made it and probably won't (as I don't like blueberries). You might like blueberries, so here it is! Please note the shelf life.

SERVES 12 -16 , 3 cups (change servings and units)

Ingredients

1 pint blueberries, rinsed and dried
2 lbs peaches, peeled, pitted and chopped
2 cups sugar
1 lemon, juice of

Directions

1
Stir all ingredients together in a 5 quart casserole and bring to a boil slowly, stirring.
2
Raise the heat and boil rapidly, stirring often, for 15 to 20 minutes or until the jam thickens a little. Turn off heat and let jam calm down for 5 minutes.
3
Skim off any foam and spoon the jam into sterilized jars.
4
Close the jars, turn them upside down and cool overnight.
5
Refrigerate until needed. Keeps for 3 weeks.
6
To store longer, process them in boiling water. (See other recipes for instructions.).