Jam out with fresh blueberries and pears with featuring ginger and cardamom. You’ve never had a jam session like it.

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Last week I shared a recipe for preserving those last summer peaches into a jam along with raspberry and lime. But I made another at the same exact time! Because the best jam sessions are done all at once.

I split a 5 lb. box of Michigan blueberries with my neighbor and the first thing I did with them is to make this jam, along with pears, ginger, and just the smallest hint of cardamom. 

The flavor inspiration came from this crustless ginger blueberry pear pie I made a long time ago that was a huge hit, and one of my favorite recipes pear cardamom sauce. I forget how amazing good pears can be and I need to make a point to bake with them more often!

I thawed out some frozen sourdough English muffins on which to spread this tasty jam, but it would be good on just about anything on which you would normally spread jam. Other alternative ideas would be to add it to a cocktail or homemade salad dressing.

Or get really wild and make my blueberry cinnamon roll burgers. I really hope I’m not the only person who will ever make that recipe. It’s a bit of work and kind of scary but I promise it’s so good! But if you only make the cinnamon rolls with this jam involved I will call that a win.

What would you use this jam for?

One year ago: Buckeye Trail Mix

Two years ago: Tropical Granola Chocolate Bark

Three years ago: Bacon Buckeyes

Four years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Five years ago: No-Bake Chocolate Hazelnut Pie

Seven years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Nine years ago: Stone Fruit Hand Pies

BLUEBERRY PEAR GINGER JAM

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Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh pears
• 2 cups fresh blueberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• 1 Tbsp fresh grated ginger
• 1/8 tsp ground cardamom

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place pears and blueberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the ginger, and cardamom, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

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Fresh peaches and raspberries jam out in this homemade jam with lime and hints of cinnamon. 

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While many people are already jumping on the pumpkin-flavored food items popping up, I am hanging onto every last moment of peach season. In fact, with the last few peaches I had I decided to preserve them into jam to make it last even longer.

I’ve made a vanilla peach jam before, but this time I decided to mix in some raspberries from our garden as well as some lime and a dash of cinnamon. I literally just kept wafting the jam until I got it to smell like what I thought was good. And my sniffer was on point because damn it’s good.

All this jam will go perfectly with all the sourdough creations I continue to pump out. I still have some sourdough English muffins and rosemary sea salt sourdough bagels I made earlier in quarantine, frozen in our chest freezer. As a household of two I baked way more than we could ever keep up with but I am not complaining about having them reserved now!

But there are many other uses for jam than just spreading on bread. I have used it in cocktails before, homemade salad dressings, add to yogurt, bake it with brie, glaze meat, and the list goes on. What creative uses have you found for jam?

Six years ago: Baked Chicken Fajitas

Seven years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Nine years ago: Petri Dish Cookies

PEACH RASPBERRY LIME JAM

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Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh peaches
• 2 cups fresh raspberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• Zest and juice from 1 lime
• 1/8 tsp ground cinnamon

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place peaches and raspberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the lime zest and juice and cinnamon, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Wish summer could last longer? Canning is the answer! Gather up the last of those peaches and make this vanilla peach jam to enjoy any time of year.

This is my jam! No really, I made this jam and it’s legit. I told you I had wanted to share this recipe earlier in the week but after the high demands for the corn dip recipe I had to shuffle things around a bit in order to avoid an angry mob. Not to say that the demand for this jam recipe wouldn’t have been of equal intensity, of course, but it wasn’t served at the party because I’m hoarding it for myself.

What’s so special about this jam? Not only will it allow me to cling on to the flavors of summer a little bit longer but it has vanilla mixed in – check out those flecks! It tastes like peach pie spread on top of toast and I’m always a fan of things that taste like dessert for breakfast. Although admittedly many breakfast items are already just desserts disguised as breakfast foods which is why breakfast for dinner is also something I enjoy. But I digress. If you also want peach season to last a little longer then you better get those canning jars ready.

However, if I have it my way this will not be the last peach recipe I share with you. Oddly enough, this was one of the first recipes I made with my stock pile of peaches that I got from the Peach Truck a couple weeks ago. Usually I feel like jam is what you make with the leftover not-so-pretty fruits but I had 25 pounds of peaches and I wasn’t going to let any of them go to waste! So stay tuned as I continue with the peach trend while starting to incorporate some gameday eats including #PBChocSat!!

Five years ago: Review: Leafy Greens Cookbook

Six years ago: No Bake Peanut Butter S’mores Bars

Seven years ago: Biscoff Cinnamon Rolls

HOMEMADE VANILLA PEACH JAM

Makes eight 8 oz. jars

Ingredients:

8 (8 oz.) canning jars, with two-piece lids

5 cups sugar, leveled

4 cups finely chopped peaches (about 3 lb. fresh)

1 (1.75 oz.) box fruit pectin

1/2 tsp unsalted butter (optional)

1 Tbsp vanilla bean paste (or the seeds removed from 3 vanilla bean pods)

Directions:

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Measure exactly 4 cups of finely chopped peaches and place in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the vanilla, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Source: Adapted slightly from theSure-Jell box

Turn those leftover apple skins and cores from making applesauce and apple pie into apple jelly! Tastes great and you get to make the most out of every aspect of the apple.

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So after you are done peeling and coring all those apples to make a delicious apple pie, are you supposed to just throw away the skins and cores? No! Don’t you dare throw those precious morsels into the waste basket. They are the perfect candidates for making homemade apple jelly.

It make look a bit gross while it cooks down but I promise it results in the best apple jelly. And you will feel resourceful by using every part of the apple. This recipe uses the skins and cores from 20 pounds of apples, which were used to make a bunch of homemade applesauce and two apple pies.

In case you did not just have an apple-fest, you could also use whole apples to make this jelly. Five pounds of whole chopped apples may be substituted for the peels and skins from 20 pounds of apples. The most important part is making sure you have the exact amount of juice and sugar. Happy canning!

P.S. Use this jelly to make my apple jelly pork chops! Or a fancier PB&J ;-).

One year ago: Graham Cracker Bars

Two years ago: Peanut Butter Biscoff Blondies

HOMEMADE APPLE JELLY

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Yield: Ten 8 oz. jars Prep Time: 30 MInutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 10 (8 oz.) canning jars with two-piece lids
• Skins and cores from 20 lb. of apples (or 5 lb. chopped whole apples)
• 8 cups water (5 if using whole apples)
• 9 cups sugar, leveled
• 1 box fruit pectin
• 1/2 tsp butter, if desired to reduce foaming

Directions

1. Fill a water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place the skin and cores in a large sauce pan over medium-high heat. Add water and bring to a boil. Reduce heat and simmer for 10 minutes. Crush the apples using a hand masher and let simmer another 5 minutes.
4. Line a mesh sieve with a damp cheesecloth and place over a large bowl. Strain the juice from the peels and core pieces, pressing gently. You should have about 7 cups of juice; if not add water. Return to a large sauce pan over high heat.
5. Measure sugar into a large bowl, set aside.
6. Stir fruit pectin into the juice and bring to a rolling boil (add 1/2 tsp butter if desired to reduce foaming). Stir in sugar quickly and return to a rolling boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
7. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
8. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Source: My dad, adapted from the Sure-Jell box.

Post updated 9/10/21, photo above is the original.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE