Blackberry Peach Jam Recipe
The end of summer is a time of transition. Peaches and blackberries are abundant in late August– it almost seems as if they’re a sweet parting gift from summer to all of us.
Enjoy these delicious fruits all year long with this recipe for Blackberry Peach Jam. You can use a stock pot to process the jam, so no major investment in canning equipment is required.
1 1/2 quarts of blackberries
1 1/2 quarts of diced peaches (about 9 peaches)
6 cups of sugar
1/4 cup of lemon juice
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Two 3-oz pouches Pectin
Note: You may need extra Pectin– I have had feedback from one reader that the jam didn’t set for her.
Grab a large stock pot (one with one lid and a rack), a large saucepan (or use another stock pot), a headspace tool, a food mill, a ladle and a sharp knife. This recipe makes a dozen 4 oz jars of jam. You can buy a set of jars with bands and lids at local grocery stores or online.
Note: To blanch the peaches, you’ll need a pot and a large bowl full of ice water.
Wash jars, bands and lids.
Place the rack in the stock pot and fill with water. You want to warm up the jars before filling them with hot jam. Add water to the jars (without lids) and place them on the rack over medium heat.
Wash blackberries and drain. Measure 1 1/2 quarts of blackberries.
Wash peaches and drain.
You need to peel the peaches and the easiest way to do this is to blanch them. Bring a large pot of water to a boil and fill a large bowl with ice water. Cut a little X shape on the bottom of the peaches.
Boil the peaches for a minute, then immediately plunge them into the ice water. Then peel the peaches.
Chop peaches and measure 1 1/2 quarts.
Combine blackberries, peaches, lemon juice, sugar and spices in the saucepan, stirring until sugar dissolves.
Bring the mixture to a boil over medium high heat, stirring to blend in the pectin. Then bring mixture to a rolling boil that can’t be stirred down. Boil hard for one minute to jelling point.
If desired, use a food mill to mash up the fruit more.
Remove the jars that have been warming, dump the water out of them and dry them. Ladle hot jam into a jar, leaving a 1/4 headspace (this is where the headspace tool comes in handy). Clean jar rim. Center the lid on the jar and adjust band to fingertip-tight. Repeat until all jars are filled.
Using the jar lifter, lower the jars into simmering water. Water must cover jars by 1 inch. Bring water to a boil and add lid. Process jars 10 minutes. Turn off heat and remove stock pot lid. Let jars cool for in the pot 5 minutes. Remove the jars from the pot with the jar lifter and let them cool for 12-24 hours.
Serve the jam on crackers and sprinkle diced peaches on top.
Love jam? Me too! Here’s another yummy recipe:
Apple Blueberry Jam recipe and printable labels and tags