Blackberry peach jam is a delightful blend of sweet and tart flavors, capturing the essence of summer in a jar. This low sugar version lets the natural fruit flavors shine while keeping it healthier and less sticky than traditional jams. Perfect for spreading on toast or adding to yogurt, this recipe balances freshness with a gentle sweetness that’s easy to make at home.
Ingredients
- 2 cups fresh blackberries (about 250 grams)
- 2 cups ripe peaches, peeled and diced (about 300 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup honey (optional, adjust to taste, about 85 grams)
- 2 tablespoons fresh lemon juice (about 30 ml)
- 1 tablespoon powdered pectin (low or no sugar needed variety)
- 1/4 teaspoon salt
Instructions
- Prepare the fruit: Wash the blackberries gently and peel the peaches. To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water and slip off the skins. Dice the peaches into small pieces.
- Macerate the fruit: In a large bowl, combine blackberries, diced peaches, sugar, honey (if using), and lemon juice. Stir gently to coat the fruit and let it sit for 30 minutes to an hour at room temperature. This helps the fruit release its juices and softens it for cooking.
- Cook the jam: Transfer the fruit mixture to a large, heavy-bottomed saucepan. Sprinkle the powdered pectin evenly over the fruit and stir well to combine. Turn the heat to medium-high and bring the mixture to a rolling boil, stirring frequently to prevent sticking or burning.
- Boil and thicken: Maintain a strong boil for 1 to 2 minutes, stirring constantly. You’ll notice the mixture thickening and the fruit breaking down further. To test if the jam is set, place a small spoonful on a cold plate and let it cool for a minute; if it wrinkles when pushed with your finger, it’s ready.
- Remove from heat and jar: Take the pan off the heat and skim off any foam from the surface. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean before sealing with lids.
- Process jars (optional for longer storage): For pantry storage, process the jars in a boiling water bath for 10 minutes. Otherwise, let the jars cool to room temperature and store them in the refrigerator for up to 3 weeks.
- Cool and store: Allow the jars to cool undisturbed for 12-24 hours. Check the seals before storing. Label the jars with the date and store in a cool, dark place if water bath processed, or refrigerate if not.
Tips
- Peach substitution: If peaches are out of season, nectarines or apricots work well as a substitute, offering similar sweetness and texture.
- Adjusting sweetness: The sugar and honey quantities can be reduced slightly if you prefer a tarter jam, but be aware that sugar helps with preservation and texture.
- Choosing pectin: Use a low-sugar or no-sugar-needed pectin to keep the jam from becoming overly sweet and to ensure proper thickening with less sugar.
- Sterilizing jars: Always sterilize jars and lids by boiling them or using a dishwasher cycle on high heat to avoid contamination and spoilage.
Serving Suggestions
This blackberry peach jam is delicious spread on warm toast, bagels, or English muffins for breakfast. It also pairs beautifully with creamy cheeses like brie or goat cheese on crackers for an elegant appetizer. Swirl a spoonful into plain yogurt or oatmeal for a fresh fruity boost. For a summery twist, use it as a topping on vanilla ice cream or pancakes.
Variations
To customize your jam, try adding a few sprigs of fresh thyme or rosemary during cooking for an herbal note that complements the fruit. For a spicier version, a pinch of ground cinnamon or freshly grated ginger adds warmth without overpowering the natural flavors. If you want a chunkier texture, reduce the cooking time slightly or mash some of the fruit before cooking. For a vegan-friendly option, omit honey and increase sugar to 3/4 cup total or use maple syrup as a substitute.
Storage and Reheating
Properly sealed and processed jars of this low sugar blackberry peach jam can be stored in a cool, dark pantry for up to 6 months. Once opened, keep the jam refrigerated and use it within 3 weeks to maintain freshness and prevent mold growth. Always use a clean spoon to avoid contamination. If the jam thickens in the fridge, gently warm it in a microwave-safe bowl or in a small saucepan over low heat, stirring occasionally until it reaches the desired consistency.
Frequently Asked Questions
Can I use frozen fruit for this jam?
Yes, frozen blackberries and peaches can be used if fresh fruit isn’t available. Thaw them completely and drain any excess liquid before starting. Keep in mind frozen fruit may yield a slightly softer texture in the final jam.
Why is my jam too runny?
This usually happens if the jam didn’t cook long enough or if the pectin wasn’t activated properly. Make sure to use the recommended amount of pectin and boil the mixture for at least 1 to 2 minutes at a rolling boil. Also, test the set by cooling a small spoonful on a plate before jarring.
Is low sugar jam safe to can?
Low sugar jams can be safely canned using proper water bath processing if they contain enough acid, like lemon juice, to ensure preservation. Always follow USDA guidelines for acidity and processing times. Alternatively, refrigerate low sugar jam if you prefer not to water bath can it.
Can I use liquid pectin instead of powdered?
Yes, but adjust the recipe according to the manufacturer’s instructions for liquid pectin. Typically, liquid pectin is added towards the end of cooking and requires less boiling time to prevent breaking down the pectin’s thickening ability.
How do I know when peaches are ripe enough for jam?
Ripe peaches are slightly soft to the touch and have a fragrant aroma. They should yield gently when pressed but not be mushy. Using ripe peaches ensures natural sweetness and better flavor in the jam.
Can I omit honey from the recipe?
Yes, honey is optional and mainly adds a mild floral sweetness. You can omit it and increase the sugar slightly if desired. Keep in mind honey also contributes to the jam’s texture and preservation, so adjust accordingly.
This blackberry peach jam recipe offers a fresh, naturally sweetened spread that’s easy to make and versatile in use. With these tips and variations, you can enjoy homemade jam year-round with less sugar and full flavor.
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