Who says jam making has to be time-consuming? This Peach Blueberry Jam is a quick, simple, easy refrigerator jam perfect for summertime.
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.
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.
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.
- 2 cups diced fresh peaches
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 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.
- 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.
- Transfer to glass jars. Cover and let cool before storing in the fridge.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.