Blackberry peach jam combines the rich, tart sweetness of blackberries with the fragrant, juicy flavor of ripe peaches, creating a perfectly balanced preserve. This recipe is ideal for canning jars, letting you enjoy fresh summer fruit all year round with a homemade touch. The natural pectin in the fruit, along with added sugar and lemon juice, ensures a beautiful set and vibrant taste.
Ingredients
- 4 cups fresh blackberries (about 1 pound)
- 4 cups peeled, diced peaches (about 1 pound)
- 5 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
- Water (as needed for pectin preparation)
Instructions
- Prepare the fruit: Rinse blackberries gently under cold water and drain. Peel peaches by blanching them in boiling water for 30 seconds, then transferring to ice water; the skins should slip off easily. Dice peaches into small pieces.
- Macerate the fruit: In a large bowl, combine the blackberries and diced peaches with the lemon juice and 2 cups of sugar. Stir gently to combine, then let sit for 30 minutes. This helps draw out the juices and softens the fruit.
- Prepare the pectin: In a small saucepan, mix the fruit pectin with 1/2 cup water (or as instructed on the pectin package). Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
- Cook the jam: Pour the pectin mixture into the fruit and sugar mixture. Stir well, then transfer everything to a large heavy-bottomed pot. Bring to a rolling boil over high heat, stirring frequently to prevent sticking.
- Add remaining sugar: Stir in the remaining 3 cups of sugar all at once. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Test for set: To check if the jam is ready, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles when pushed with a finger, it’s set. If not, boil for another minute and test again.
- Prepare jars and lids: While the jam cooks, sterilize your canning jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle on high heat.
- Fill jars: Using a ladle and canning funnel, pour the hot jam into the sterilized jars, leaving 1/4 inch headspace. Wipe rims with a clean damp cloth to remove residue.
- Seal jars: Place lids on jars and screw on bands fingertip-tight (do not overtighten).
- Process jars: Place jars in a boiling water bath canner, ensuring water covers jars by at least 1 inch. Process for 10 minutes (adjusting for altitude if necessary).
- Cool and store: Remove jars carefully and place on a towel or rack. Let cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex up and down. Store sealed jars in a cool, dark place.
Tips
- Substitutions: Frozen blackberries and peaches can be used if fresh are unavailable; thaw and drain excess liquid before starting.
- Sweetener alternatives: You can reduce sugar slightly or substitute half with honey, but this may affect the set and shelf life.
- Prevent foam: Skim off foam during boiling to ensure a clearer jam and better seal.
- Common mistake: Not using enough lemon juice can prevent proper gel formation; always measure accurately.
Serving Suggestions
This blackberry peach jam is perfect spread on toasted bread, English muffins, or croissants for a bright breakfast treat. It also pairs beautifully with cream cheese on crackers or as a topping for yogurt and oatmeal. For a savory twist, try glazing grilled pork chops or chicken with this jam for a fruity finish.
Variations
To add complexity, stir in a teaspoon of vanilla extract or a pinch of cinnamon during the cooking stage. For a spicier version, add a small amount of finely chopped fresh ginger or a pinch of ground cloves. If you prefer a chunkier jam, reduce cooking time slightly to retain larger fruit pieces. Alternatively, for a smoother spread, use an immersion blender to break down the fruit before cooking.
Storage and Reheating
Properly canned and sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate the jam and consume within 3 to 4 weeks for best flavor and freshness. Reheat gently by spooning jam into a small saucepan and warming over low heat if you prefer a liquid consistency for glazing or mixing into recipes.
Frequently Asked Questions
Can I use frozen fruit for this jam?
Yes, frozen blackberries and peaches can be used. Thaw them completely and drain excess liquid before starting the recipe. Keep in mind the texture may be slightly softer, but the flavor remains excellent.
Why do I need to add lemon juice?
Lemon juice adds acidity that helps the pectin set properly, ensuring your jam thickens and preserves safely. It also brightens the flavor and helps prevent spoilage.
What if my jam doesn’t set?
If the jam is too runny after cooling, you can re-cook it with a little extra pectin or boil it longer to reduce excess liquid. Always test the set before filling jars to avoid wasted jars.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. If it does not flex up and down and the lid is concave, it’s sealed. If the lid pops or moves, refrigerate and use that jam first.
Can I adjust the sugar content?
Reducing sugar can affect the texture, taste, and safety of your jam. If you want less sweetness, use a tested low-sugar pectin and follow its instructions carefully.
Is water bath canning safe for this jam?
Yes, because blackberry and peach jam is high-acid due to the fruit and lemon juice, water bath canning is safe and effective. Always follow USDA guidelines for processing times and jar preparation.
Making blackberry peach jam is a rewarding way to preserve fresh summer fruit flavors. With proper technique and attention to detail, you’ll enjoy a delicious, homemade spread all year long.
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