Wednesday, November 14, 2012

Toast Topper #14: Chunky Blueberry Peach Jam

I think, for me, this year is the year of the Jam. Ever since my mom decided that she liked the concoctions I was coming up with enough to go through jars on her own, making and canning jam was no longer simply a means to fattening my Christmas gift larder - I was legitimately making a pantry staple for the household. Much like the bread and soup I often make for her, the jam is a welcome addition to her lunchbox, and livens up the dreariness of the office environment mid-day. It doesn't hurt that, since everything is homemade, we know how much sugar, salt and fat go into those things too - helpful for anyone these days, but especially when the holidays are just around the corner and we just know the indulgence they bring!

For this jam, I was inspired when I opened my freezer for some baking seeds and found a bag each of peeled, chopped peaches and blueberries that I had frozen in peak season. It was a somewhat odd combination to me, but I figured I'd give it a go! For some reason finding those bags of fruit reminded me of some chopped apples I had dried earlier in the year as well, so I decided to toss them into the pot for a bit of textural contrast and an unusual "bite" of flavour. A few spices followed - traditional cinnamon and vanilla, as well as the more unique cardamom (quickly becoming my favourite with fruit) and a pinch of black pepper for good measure. The mixture set up nicely and would have kept over a month in our fridge... if it had lasted that long!

Sent to Foodie Fridays , Gluten Free Mondays and Gluten Free Fridays 

Chunky Blueberry Peach Jam
Makes about 6 cups, 48 (2-tbsp) servings
19 oz (about 5 medium) peaches
12 oz blueberries (2 1/3 cups)
1/2 cup diced dried apple
2 tbsp fresh lemon juice
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp black pepper
pinch salt
3 cups "jam sugar" with added pectin (I used Redpath's QuickSet for Jam)
1/2 tbsp vanilla
  1. Combine all the ingredients but the "jam sugar" and vanilla in a heavy saucepot.
  2. Bring to a simmer and cook until berries begin to burst.
  3. Raise heat to a boil and add the sugar.
  4. Boil hard for 4 minutes, stirring constantly.
  5. Remove from heat and stir in the vanilla.
  6. Ladle into jars and process 15 minutes in a water bath.
Amount Per Serving
Calories: 63.9
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 16.2 g
Dietary Fiber: 0.5 g
Protein: 0.1 g