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.
Easy Refrigerator Peach Blueberry Jam
Ingredients
- 2 cups diced fresh peaches
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 2 tablespoon cornstarch
- ¼ teaspoon salt
Instructions
- 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.
The actual CANNING part of jamming actually terrifies me a little...but this refrigerator jam is so low stress and I'm sure delicious!
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!
Yay, Kurt! Let me know what you think!
I love refrigerator jams that don't need all the extra canning equipment.
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.
I love making jam. I like the blueberries with the peach, a combo I have not tried in a jam. bookmarked!
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!
Awesome, Kurt! Thanks so much for letting me know -- and I am so glad you liked it!
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.
Thanks!
If I make a larger batch how long does it keep in the fridge??
Good question -- Not really sure. This only lasts a few weeks in my house 🙂
If I were to use blueberries I had frozen should I let them thaw first? Will it still turn out?
Yes, you can use frozen. I would partially thaw them first (leave them on the counter for maybe 15 minutes), but it should turn out just fine. Thanks for the question, Michelle!
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
Hi Karysa,
This jelly isn't intended for canning -- it should be refrigerated. Thanks for the question!
If I used parafin wax while the jam is hot, would it be OK to store on the shelf instead of refrigerator?
Hi Barb, this recipe is not shelf stable -- it needs to be refrigerated. Thanks for the question!
This was great. I used all natural sugar and had to add a little water. Used a blender to mix it and it's amazing. Thanks.
This is my new favorite jam! It is fantastic. We put it on toast, ice cream, eat it from the jar! Best jam and so easy to make! Like pie filling and heaven in a bottle!