Peach Blueberry Blackberry Almond Jam


(2 votes) 4 2

This is one of my favorites. I use fresh peaches, blueberries and blackberries in season. The almond extract gives it a little nutty taste.

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  • 3 lb. peaches
  • 1/2 C. blueberries
  • 1/2 C. blackberries
  • 1 tsp. cloves
  • 1/4 tsp. allspice
  • 1/4 tsp. cinnamon
  • 2 tsp. almond extract
  • 5 C. sugar
  • 1 box pectin
  • 2 Tbs. lemon juice
  • 1 Tbs. butter

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Cook and crush the fruit over medium low heat. Add the lemon juice and butter. When it comes to a light boil add pectin and stir until it is dissolved. Add sugar 1 C. at a time and continue stirring until it comes to roaring boil that will not stop.  Continue stirring for 1 minute.

Remove from heat and fill jars. Place in water bath for 10 minutes. Remove jars and cool on towel. After they have cooled, place in a cool dark place.

Canning Instructions: Follow directions for canning jars. Clean jars in hot soapy water, rinse and fill with hot water until ready to use. Place bands and lids in hot water on stove until ready to use. Prepare canner for water bath.

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