Blackberry and Peach Jam

5 Aug

This blackberry and peach jam was one of the most successful jams I have made to date.  The slight tartness of the blackberries is well balanced by the sweetness of the peaches.  Because blackberries have a lot of natural pectin, this jam set up even better than my recent blueberry jam.  I particularly enjoy the texture from the seeds and partially whole blackberries in this jam, although if you are a big fan of seedless, you will need to run the blackberries through a foodmill prior to using them.  The hint of vanilla works really well with the peaches and the blackberries, and adds an interesting, subtle flavor to the jam.

Blackberry and Peach Jam

1 pint blackberries, rinsed

2 peaches, peeled, pitted, and roughly chopped

1 1/2 cups sugar

2 tbs. lemon juice

1/2 tsp. pure vanilla extract

About 2 cups homemade pectin

Place a metal spoon in a glass of water in the freezer.

In a large non-stick sauce pan, add blackberries and peache.  Mash them up using a hand masher until mostly smooth, or to desired consistency.  Add lemon juice.  Turn heat on to medium-high and, continuing to mash, bring to a boil.  Slowly whisk in sugar.  Let boil for 10-15 minutes.  Add pectin, starting with one cup, and let boil hard (so stirring it doesn’t interrupt the boil) for 5-8 minutes.

Remove the spoon from the ice water and scoop up some jam.  Let sit and cool to room temperature, continuing to boil the jam (reduce heat slightly if it begins to reduce substantially).  If the jam sets up to a desired consistency at room temperature, remove from heat and proceed to canning.  If it does not set up, add more pectin and boil another 8-10 minutes at a time, continuing to test jam until it sets up to proper consistency.  After the first cup, I added about 1/4 cup at a time and ended up using about 2 cups of my homemade pectin.

Storage inside of refrigerator for up to one month:  Run jar through dishwasher or place in a 200º oven for 10 minutes.  Ladle the sauce into the jar and seal shut.  Let cool to room temperature and then transfer to refrigerator.  Enjoy.

Storage outside of refrigerator:  Place empty jars on a metal rack or metal collander in a large pot.  Fill pot with warm water and bring to a boil.  Reduce heat to medium-low in order to keep jars hot and ready for canning.  Pour boiling water over both lids and rings.  Ladle the sauce into the jar and seal shut.  Transfer the jar to the hot water bath.  Water must be about an inch over the top of the jar.  Raise heat and boil vigorously for 20-25 minutes.  Remove from water and let cool.  Once opened, lid should make a “pop” noise if it was properly sealed.

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2 Responses to “Blackberry and Peach Jam”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Four « Kelseyincleveland's Blog - August 5, 2012

    […] remainder of the CSA corn.  Many of the peaches were eaten out of hand, but a couple went into a blackberry and peach jam that I will be posting in the near future.  We used the cabbage in an Asian noodle stir fry that […]

  2. Homemade Pectin « Kelseyincleveland's Blog - September 27, 2012

    […] the most complicated technique required is boiling water.  But I have mentioned homemade pectin in several of my posts, because it’s what I use to make jam around here.  Previously, however, I […]

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