I made this jam the other night along with a Peach and Grand Marnier Jam. I bought a big canning pot so I decided that I would make two batches at once since they would all fit in the pot for processing. I started out intending to make two batches of the peach jam but I didn’t peel enough peaches and I didn’t have it in me by the time I realized this since I started this little project at 10:30 at night. I had taken my son blueberry picking that morning at Walker’s Organic Blueberries out in New Hamburg and since necessity is the mother of invention, into the pot went the blueberries.
Another issue I ran into as the result of my poor planning, was that I only had one box of pectin. My husband ran out to try and get to the grocery store before it closed at 11 pm, but the rotters closed three minutes early. I did still have calcium water and Pomona’s Pectin in my fridge and cupboard respectively, so I decided to give it another try. I looked at the instructions and decided to not follow them again. It was too late at night to truly care if it worked or not but by some miracle it worked perfectly.
If you are a seasoned veteran with Pomona’s Pectin then you will probably cringe at my cavalier attitude to their instructions. I was very intimidated by the instructions that came with the box and I was tempted to give up on it entirely. All I know is this method worked for me. I even tried it with another recipe with peaches and it worked again. That is the beauty of making your own jam – do whatever the hell you want; just use clean equipment, sterilize your jars and lids and process your jam so you don’t poison anyone.
I chopped up the peeled peaches and added the blueberries to the pot with the sugars, lemon juice and Grand Marnier. I added the calcium water, stirred it all together and started to heat the pot on the stove. I think I was supposed to mix the sugar with the pectin but I was too tired to go upstairs to the computer to look it up (I had thrown out the instruction sheet). I scooped out about a half cup of the juice that was coming out of the fruit and mixed that with the pectin in a small bowl. I stirred it until it was mixed in with the juice and not too lumpy. Again, it was too late to care, so I put the moderately lump mixture into the pot, stirred, and hoped for the best. What I got was a lot of beautifully set jam. I was a happy and tired little jam maker.
I miscalculated how much jam I would get and ended up with 6 cups of jam and I only sterilized five 250 ml (1/2 pint jars). I just used a regular container and put the excess in the fridge. I think because the Pomona’s worked so well thickening the jam I didn’t need to boil it for so long like I have with my other jams so the liquid didn’t boil off as much with this one.
All in all, it was a successful night. The other recipe I made that night was with all peaches and regular pectin. The rest of the ingredients are the same as listed below except for the pectin and 1 tbsp less lemon juice. My husband has been eating this jam with a spoon right out of the container. His excuse is that he can’t eat bread anymore (gluten-sensitive), so he just cuts out the middle-man.
Peach and Blueberry Jam, using Pomona's Pectin with the added flavour of Grand Marnier.
30 minsPrep Time
40 minsCook Time
- 4 cups peeled and chopped fresh peaches
- 2 cups blueberries, washed
- 2 cups sugar
- 3/4 cup agave syrup
- 1/2 cup Grand Marnier
- 1/4 cup lemon juice
- 5 tsp Pomona's calcium water
- 4 tsp Pomona's Pectin
- Wash and sterilize jars, lids, and tools. Keep the jars warm so they are ready for the hot jam. Boil the lids only 5-10 minutes just before you are ready to use them so that the seal part is soft.
- Peel and chop the peaches.
- Add the peaches and washed blueberries into a large, heavy bottomed pot. I use a stainless steel pot.
- Add the sugar, agave, lemon juice, Grand Marnier and calcium water.
- Heat and stir for a couple of minutes. Take some of the sugary juice out of the pot and mix it with the pectin. Stir until it is combined and then add it to the pot with the rest of the ingredients.
- Stir well and bring the mixture to a boil and let it boil for 15-20 minutes. It should be thick and glossy. You can also take a spoonful out and test to see if it is set.
- If the jam is set then ladle the jam into the hot, sterilized jars.
- Wipe the rims of the jars if you splattered a bit and place the heated lids on the jars. Put the rings on the jars and tighten – but do not too tight.
- Process in a canning pot with a rack in boiling water for 10 minutes.
- Remove from boiling water after 10 minutes and place them on a cooling rack. Leave them alone for 24 hours. After that, press the centre of the lids to check to make sure it sealed. If the jars are sealed, store them in a cool, dry place. If they did not seal then pop them in the fridge and enjoy them sooner rather than later.
- This makes approximately six 250 ml (half pint) jars of jam.
Tools needed/recommended: Canning pot with rack, ladle, funnel, magnetic lid lifter, jar lifter, cooling rack. I sterilize the ladle and funnel but not the lifters since they never touch the parts of the jars that come in contact with the jam. I place the lids seal side down in the pot of boiling water. For detailed canning instructions visit the USDA site: http://www.uga.edu/nchfp/publications/publications_usda.html Or another useful canning site is: http://www.pickyourown.org/jam.htm