This canning season, I’ve been experimenting with different flavor combinations. I made crockpot blackberry jam and rosemary peach butter. I had some blackberries and peaches left so I combined them in this Blackberry Peach Jam.
It seems that I’m not the only one that had this idea because I found a few versions online for inspiration. Looking at the photos on Pinterest was what really sold me on the idea because the blackberries give the jam a beautiful pink tint.
I decided to use Pomona pectin in this recipe because it allows you to reduce the amount of sugar required. The flavor of the fruit really shines through in this recipe instead of the sweetener.
I consulted the following resources while making this jam:
- Followed the method for extracting the blackberry juice from Peach Blackberry Jam by Our Share of the Harvest.
- Referred to the method for making Ginger Peach Jam from Put ‘em Up! by Sherri Brooks Vinton
- Utilized the instructions on the Pomona’s Universal Pectin box for the appropriate amount of fruit/pectin/calcium water/lemon juice.
Blackberry Peach Jam
Makes: 7 – 8 Eight ounce jars
- 4 pounds peaches
- 1/2 cup blackberry juice (2 cups, strained)
- 1/2 cup water
- 1/4 cup bottled lemon juice
- 2 cups sugar
- 3 teaspoons Pomona’s Universal Pectin
- 4 teaspoons calcium water (included in Pomona box)
Step 1: Wash and rinse canning jars; let them stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water
Step 2: Puree the blackberries in a blender or food processor and strain through a strainer, sieve, or jelly bag.
Step 3: Meanwhile, combine the water and lemon juice in a nonreactive pot. Prepare an ice-water bath in a large bowl.
Step 4: Bring a large pot of water to a boil. Blanch the peaches, two at a time, in the boiling water for 30 seconds to loosen skin. Scoop the peaches out of the water and place them into the ice-water bath. Repeat until all of the peaches have been blanched.
Step 5: Peel, pit, and dice the peaches and add them to the pot with the lemon water. Add 1/2 cup strained blackberry juice and the calcium water and mix well.
Step 6: Measure the sugar into a separate bowl. Stir in the Pectin powder and mix thoroughly.
Step 7: Bring the peach and blackberry mixture to a boil. Lightly mash about one quarter of the mixture with a potato masher.
Step 8: Add the pectin-sugar mixture; stir vigorously 1-2 minutes, while cooking to dissolve the pectin. Return to boil and remove from heat.
Step 9: Fill the jars, leaving 1/4-inch headspace. Wipe the rims clean. Screw on the 2-piece lids. Place the filled jars in boiling water to cover. Boil for 10 minutes. (add 1 minute more for every 1,000 ft. above sea level). If you need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
Step 10: Remove canner lid. Wait 5 minutes, then remove the jars, and let them sit on the counter for 24 hours to cool and ensure they are sealed correctly. You should hear the lids pop if they are sealed properly.
Place the sealed jars in a cool, dry place for storage for up to a year. If any of the jars do not seal properly, place them in the refrigerator. They will last for a couple of months in the refrigerator.