Easy Refrigerator Peach Blueberry Jam

| July 17, 2013 | 18 Comments

Who says jam making has to be time consuming? This Peach Blueberry Jam is a quick, simple, easy refrigerator jam perfect for summertime.

Peach Blueberry Jam

Making fresh homemade jam is one of those summer things. Fruit that’s been ripened in the sun and picked at its ripest makes the best jams. In years past, I’ve made and canned fresh jams with just-picked berries — both from our local strawberry pick-your-own patch and from my neighbor’s black raspberry bushes. But this year we didn’t even make it to the strawberry fields. I haven’t seen any black raspberries. And it’s just been too hot for big batches of anything.

Fortunately, homemade jam is still happening here. And I learned what could be one of the most valuable lessons about jam making ever: it doesn’t have to be complicated. In fact, jam-making can even be easy. That’s the case with this Easy Refrigerator Peach Blueberry Jam.

This method was a happy accident that I discovered when a sauce I was making thickened up suddenly. Sometimes when food doesn’t behave like you think it will, the happiest kitchen accidents happen. Using cornstarch allows the fruit to gel into a thick, spreadable jam that’s so simple to make.

Making Peach Blueberry Jam

This simple refrigerator jam starts with juicy, fresh peaches and sweet, ripe blueberries. You mix them up with sugar and cornstarch and a little salt. Then you let them sit. Seriously, walk away and let the mixture just mingle and do its thing. The peaches will release their juices and it will become almost creamy.

Then you cook that mixture on the stove. The peaches will fall apart. The blueberries will burst. Magic happens while you sit there and stir. Before you know it, the mixture will be thick and ready to be stored in glass containers.

Peach Blueberry Jam on Biscuits

This jam is mildly sweet. The flavor is a comforting homage to warm summer days and relaxation. It’s amazing served on fresh homemade baking powder biscuits.

Juicy fresh peaches. Sweet, ripe blueberries. Lightly sweetened and perfectly set.

Easy Refrigerator Peach Blueberry Jam
Prep time
Cook time
Total time
Serves: 1½ cups
  • 2 cups diced fresh peaches
  • 1 cup fresh blueberries
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • ¼ tsp salt
  1. Combine all ingredients in a large bowl and let rest for at least 30 minutes. Seriously, walk away. Let the fruits get all juicy before proceeding. No need to rush this one.
  2. Pour the fruit mixture into a small saucepan. Heat on medium, stirring constantly. When the blueberries begin to burst, use a potato masher to mash the fruit into submission. Continue cooking until the mixture is thickened -- about 14-16 minutes total cooking time.
  3. Transfer to glass jars. Cover and let cool before storing in the fridge.

Category: Eating Locally, Homecooking, Gardening, Farm Fresh, Fruit, New England Cuisine, preserving/canning, Quick and Easy Recipes, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (18)

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  1. Blueberry Peach Jam | | August 14, 2013
  1. Joanne says:

    The actual CANNING part of jamming actually terrifies me a little…but this refrigerator jam is so low stress and I’m sure delicious!

  2. You must have known I have 15 pounds of blubeeries I picked and froze plus I live across the street from a peach orchard and I always have fresh peaches sitting around during peach season. I will try this one. Thanks!

  3. Kate says:

    I love refrigerator jams that don’t need all the extra canning equipment.

  4. I’ve always wanted to make homemade jam, but canning rather intimidates me. I am excited to try your recipe. It looks so easy and stress-free.

  5. I love making jam. I like the blueberries with the peach, a combo I have not tried in a jam. bookmarked!

  6. Kurt says:

    I made this jam yesterday with fresh peaches from the orchard across the street from my home and amazing blueberries from an organic farm in York PA. It was easy to make and very good. I substituted brown sugar for white sugar. Thanks for posting this recipe!

  7. Kirsten says:

    What a great combo–I’ve paired peaches and blueberries up in pie, but not in jam.
    I’m sure this is delicious–and it looks easy to boot.

  8. Marcia Jones says:

    If I make a larger batch how long does it keep in the fridge??

  9. michelle says:

    If I were to use blueberries I had frozen should I let them thaw first? Will it still turn out?

  10. karysa says:

    If I can this jelly like you would a regular jam will it still need to be kept in the fridge or will it be shelf stable

  11. Barb Brower says:

    If I used parafin wax while the jam is hot, would it be OK to store on the shelf instead of refrigerator?

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