Recipe 10-minute Peach Blueberry No Sugar Added Jam

September 29, 2015

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Silver Hills Bakery

Not ready to try your hand at water bath canning yet? Our easy 10-minute Peach Blueberry No Sugar Added Jam can be stored in the fridge or freezer, no special skills or tools required. Enjoy the fruits of summer on a toasted slice of your favourite Silver Hills Sprouted Bakery bread. We used our organic sprouted Queens Khorasan bread for the photo, but we’re 100% positive you’ll love this no sugar added jam with whatever bread your family loves most! (It’s also spectacular served on a scoop of non-dairy vanilla ice cream, too!)

This small-batch jam is the perfect amount to enjoy in a week, which is about how long it keeps in the fridge. Want more of it to love for longer? Double or triple the batch and store it in the freezer for up to three months. Check out our tips below to make your 10-minute Peach Blueberry No Sugar Added Jam making (and eating!) experience even easier.

Recipe Details

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  • 3 cups water
  • 1 fresh peach
  • 1 cup blueberries
  • 1 tsp lemon zest , freshly grated
  • 1 ½ Tbsp lemon juice , freshly squeezed
  • 1 Tbsp ground chia


  1. Put water in a small pot and bring to a boil (make sure there’s enough water to cover the whole peach). Score an X into the bottom of the peach with a sharp knife and carefully place it in the boiling water. Leave peach in the boiling water for about 3 minutes. Using tongs, a slotted spoon, or kitchen spider, carefully remove the peach from the pot and transfer it gently to a bowl filled with ice-cold water.
  2. Let the peach cool until it’s easy to handle. Gently peel the skin off the peach, starting from the X that you made in the bottom. Blanching and flash cooling should make the skin easy to remove with just your fingers, but use a paring knife (carefully!) to remove any stubborn bits. Remove the pit (or slice around it) and cut your skinless peach into small, bite-sized chunks.
  3. Place the blueberries, peach chunks, lemon zest and juice into a small pot over medium heat. Cook for about 5 minutes or until the fruit is slightly broken down. Remove the pot from the heat.
  4. Using a potato masher, mash the fruit to desired texture—chunky or smooth is up to you! Stir in the ground chia seeds. Let cool, then transfer to an airtight container. Keep in the fridge for up to 1 week, or freeze for up to 3 months (simply thaw and spread!)

Try these handy tips!

  • If peaches are grown in your province or state, look for a freestone peach variety. Grown for canning, freestone peaches are much easier to pit than clingstone peaches grown for eating. You can usually find freestone peaches at farm stands and farmers markets when peaches are in peak season near you.
  • Planning to freeze your jam? Use a few smaller containers instead of one larger one. Small containers defrost faster for moment’s-notice jam enjoyment. And you don’t have to use up your whole jam stash at once, simply because you had to thaw a whole large jar just to use a few spoonfuls. (This jam freezes and thaws well, but re-freezing thawed jam can make the texture a little less wonderful).
  • Try this recipe with nectarines or plums. As long as the volume of fruit is about the same as 1 average-sized peach + 1 cup of blueberries (about 2 cups of fruit), your experiments with chia jam should work with this recipe. Tried something different and it turned out great? Share your makes with us. Post your photo to our Facebook page, or tag us on Instagram @silverhillsbakery.

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