Friday, October 5, 2012

Blueberry Peach Freezer Jam

Ever since my husband came home from is deployment, I’ve been buying a lot of jam.  I’m not a huge fan of jam and I don’t normally give it to the kids so I hadn’t bought any in quite awhile.

When he requested it I of course went searching the shelves for a healthy option.  Guess what?  It’s hard to find… and when you find it, it’s expensive.  My criteria for jam entering our house: no sugar, organic and no funky ingredients.  It only took me a couple weeks to bust out my canner because I couldn’t handle $5 for a tiny jar.

So I canned a ton of strawberry jam made with organic apple juice and honey.  But I still wasn’t happy.  Even without sugar and using only organic fruit, the jam is still being cooked down and losing nutrients.  I don’t mind this with some canning but with jam, I really wanted to make it as nutritious as possible.

Enter Pomona’s Pectin.  I did some searching and found that this was the only pectin that didn’t require cooking or sugar.  It seems any other freezer jam won’t set without sugar (blech).  So I ordered some with high hopes… and it is marvelous!

My freezer jam set up better than the cooked stuff I made using Ball pectin.  Apparently it is all due to the calcium water.  You add this in addition to the pectin and ta-da- jam!  I whipped up a double batch of blueberry peach jam since organic peaches were on sale and I had frozen blueberries from earlier in the season.

Now I’ve got jam for my family that is raw and only sweetened with raw honey!  Now this is jam I can feel good about feeding my family!

Blueberry Peach Freezer Jam

2.5 cups peaches
1.5 cups blueberries
¼ cup honey
1/8 cup lemon
¾ cup water
1 package Pomona’s Pectin
(you’ll use 3.5 tsp pectin and 5 tsp calcium water per batch)

First you’ll need to blanch, peel and pit your peaches.
I boil water and leave them in for 30-60 seconds.

And then put them in ice water to cool until I slice them.

Once you have them halved, throw them in the blender and blend until they are smooth.  

I leave a few chunks ‘cause we like it that way here!
Next puree your blueberries in your blender.  I used frozen berries and let them partially thaw.

In a large bowl combine peach puree, blueberry puree, lemon juice and honey.

Boil ¾ cup water and pour into your blender.

Add 3.5 tsp pectin and blend on high.  The water will become very thick.

Pour into your bowl and mix well with peach-blueberry sauce.

Add 4-5 tsp of calcium water (directions to make this are in the box).

Your sauce should become thick like jam.  If not, add more calcium water until it firms up.

Spoon into jars (make sure they are freezer safe) and clean rims.

Add the lids and you’re ready to freeze!

You jam should keep up to two weeks in the refrigerator so make sure you package it according to what you’ll use in that time.

I happen to be married to a jam eating machine so I use bigger jars. At least he was a jam eating machine until I discovered he doesn't like peaches (you'd think I would have known this after 7 years of marriage).  It's a good thing I still have 2 tiny jam eating machines!

Jam Eating Machine 1

Jam Eating Machine 2

That's lip lickin' good jam!



  1. This jam looks amazing. I'm always looking for healthy jam recipes and I've never heard of the calcium water before. Thank you very much.

    1. Calcium water is crazy stuff! I had never heard of it either but now it's rockin' my world!

  2. Woah, you just blew my mind. I have never tried jam because of the sugar, but this recipe is mighty tempting!

    1. I know right?? My mind was blown as well! Definitely go make yourself some healthy jam!

  3. Hello, new follower here! I would love to have you link up with my Clever Chicks Blog Hop this week!

    I hope to see you there!
    The Chicken Chick

    1. Hi Kathy, thanks for stopping by! We're on vacation this week but I will be sure to stop by next week when life is back to normal!!