Blackberry peach jam is a delightful blend of sweet, tart, and juicy flavors that captures the essence of summer fruit. Using less sugar allows the natural brightness of the berries and peaches to shine through, creating a fresher, lighter jam that’s perfect for those watching their sugar intake or preferring a less cloying spread.
Ingredients
- 3 cups fresh blackberries (about 1 pint)
- 3 cups peeled, diced peaches (about 3 medium peaches)
- 1 cup granulated sugar (adjustable to taste)
- 2 tablespoons fresh lemon juice
- 1 package (1.75 oz) low-sugar fruit pectin (such as Sure-Jell Low-Sugar)
- 1/4 cup water
Instructions
- Prepare the fruit: Wash the blackberries gently under cold water and let drain. Peel the peaches by blanching them in boiling water for 30 seconds, then plunging into ice water; the skins should slip off easily. Dice the peeled peaches into small pieces.
- Mash the berries: In a large bowl, lightly mash the blackberries with a potato masher or fork, leaving some whole berries for texture.
- Combine fruit and sugar: In a large, heavy-bottomed saucepan, combine the mashed blackberries, diced peaches, and sugar. Stir gently to mix and let sit for 10 minutes to macerate and release juices.
- Add lemon juice and pectin: Stir in the fresh lemon juice and the low-sugar fruit pectin, ensuring the pectin dissolves evenly.
- Cook the jam: Place the saucepan over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly to prevent sticking or burning.
- Test for gel: Remove the pan from heat and place a small spoonful on a chilled plate. After 1-2 minutes, push the edge with your finger; if it wrinkles and holds, the jam is ready. If not, return to a boil for another 30 seconds and test again.
- Jar the jam: Sterilize 2 half-pint jars and lids by boiling for 10 minutes or running through a dishwasher cycle. Carefully ladle the hot jam into the jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids, and screw on bands until fingertip tight.
- Process the jars: Place jars in a boiling water bath canner with at least 1 inch of water covering the jars. Boil for 10 minutes to ensure safe preservation. Remove jars and let cool undisturbed for 12-24 hours.
- Check seals and store: Once cooled, check the lids for a firm seal by pressing the center. If sealed, label and store in a cool, dark place. Refrigerate any jars that do not seal properly and use within 3 weeks.
Tips
- Adjusting sweetness: Start with 1 cup sugar, but taste the fruit beforehand. If your peaches and blackberries are very sweet, you can reduce sugar to 3/4 cup; for tarter fruit, keep or slightly increase sugar for balance and preservation.
- Substitutions: You can substitute fresh fruit with frozen, thawed and drained well. If you prefer, honey or maple syrup can replace sugar but may affect texture and set time.
- Preventing jam from sticking: Use a heavy-bottomed pan to distribute heat evenly and stir constantly during boiling to avoid scorching.
- Common mistakes: Not boiling the jam long enough can cause it not to set. Conversely, overcooking can make it too thick or dark. Use the gel test to find the perfect consistency.
Serving Suggestions
This blackberry peach jam is delicious spread on warm toast or English muffins for breakfast. It also pairs wonderfully with soft cheeses like brie or goat cheese on a charcuterie board. Try spooning it over vanilla ice cream or mixing into yogurt for a fruity twist. For a savory option, use it as a glaze for grilled pork or chicken to add a sweet-tart contrast.
Variations
To customize this jam, consider adding a teaspoon of vanilla extract during cooking to enhance the fruit flavors. For a spiced version, stir in a pinch of cinnamon or ground ginger. You can swap peaches for nectarines or apricots for a different stone fruit note. If you want a chunkier texture, reserve some whole berries and peach slices to stir in after cooking but before canning.
Storage and Reheating
Properly canned and sealed jars can be stored unopened in a cool, dark pantry for up to one year. Once opened, refrigerate the jam and consume within 3 weeks for best quality. Homemade jam does not require reheating before serving; simply spread or spoon directly onto your favorite foods. If you prefer a looser consistency, gently warm the jam in a small saucepan over low heat, stirring occasionally.
Frequently Asked Questions
Can I make this jam without pectin?
Yes, but it will take longer to set and may require more cooking time to reach the desired consistency. Without added pectin, the jam might be softer and less gelled. Adding lemon juice helps natural pectin release, but expect a looser texture.
Why use less sugar in jam?
Reducing sugar allows the natural fruit flavors to shine and makes the jam less overpoweringly sweet. It also lowers the calorie content and can be better for those monitoring sugar intake. Using low-sugar pectin helps maintain the gel structure despite less sugar.
How do I know when the jam is done?
The best method is the plate test: place a small spoonful on a chilled plate, let it cool for a minute, then push the edge with your finger. If it wrinkles and holds, it’s ready. Alternatively, use a candy thermometer aiming for 220°F (104°C), the gel point for jams.
Can I freeze blackberry peach jam?
Yes, you can freeze jam in airtight containers, leaving space for expansion. Freezing preserves freshness for up to 12 months. Thaw in the refrigerator before use. Note that freezing may slightly alter the texture.
Is it necessary to sterilize jars when refrigerating jam?
If you plan to consume the jam within a few weeks and keep it refrigerated, sterilizing jars is less critical but still recommended to reduce contamination risk. For long-term storage, sterilization and proper processing are essential to prevent spoilage.
Can I use this recipe for other berry and stone fruit combinations?
Absolutely. The balance of blackberries and peaches works well, but you can substitute similar fruits like raspberries, strawberries, nectarines, or plums. Adjust sugar and pectin amounts based on the sweetness and pectin content of the fruits used.
By following this recipe and tips, you’ll create a vibrant, fresh-tasting blackberry peach jam with less sugar that’s perfect for spreading, gifting, or adding a homemade touch to your meals.
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