Blackberry Peach Jam
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.
Ingredients:
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.
Supplies:
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.
Prep:
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.
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My family would love this jam. So delicious with the peaches and blackberries!! Thanks for the recipe :)
I’m pinning this, thanks for sharing! Looks good!
What brand of pectin do you use? Mine only comes in 1.75 oz packages.
I just got the liquid pectin, (Ball brand) , has (2) 3oz pouches.
I think you meant a dozen 8 Oz jars in your recipe. I just finished making this and it made a dozen 8 Oz and two 16 Oz jars. Thanks for the recipe, it tastes great!!
I made this yesterday, and it did not set at all. I’m wondering if you maybe used a low sugar pectin? I compared your recipe to a couple of other recipes and it seems to use a lot less sugar to fruit, and since its the sugar and pectin that make the jam set, I’m wondering if that was my problem.
Measurement conversion to cups for the fruit?? I have pureed frozen peaches that I’d be using
I just made this today! I halved the recipe based on how much fruit I had but it smells delicious and they all sealed so I\’m calling it a success. Thanks so much for the recipe!
Did you mean 2 packs of 1.75oz of pectin? I couldn’t find 3oz packs of pectin.
While mine tastes good, it also did not set and I used extra pectin as you suggested after reading all the comments.
Did u remake the jam or did you just leave it since your jars sealed?
This looks so good! I’ve never thought to make a blended jam like this!
Thanks for sharing! Does it keep long?
I used two packages liquid pectin it works better then the powder pectin my family loves this so much ❤️ they said it’s a kepper thank you
I intend to make this recipe next week. It sounds delicious! I’ve seen several comments regarding the pectin. Powdered pectin comes in packs that are 1.75 oz. Liquid pectin pouches are 3 oz each. Hope that helps!