Ingredients for Peach Blackberry Jam
- 4 cups ripe peaches, peeled and chopped
- Blackberry
- Lemon Juice
- 7 cups granulated sugar
- Ground Cinnamon
- 1 pouch (1.75 oz) powdered fruit pectin
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How to Make Peach Blackberry Jam
- Peel and chop 4 cups ripe peaches.
- In a large pot, combine the chopped peaches, 3 cups blackberries, and the juice of 1 lemon. Stir gently to coat the fruit with lemon juice. Bring to a boil over medium-high heat.
- Stir in 1 pouch (1.75 oz) powdered fruit pectin. Return to a rolling boil.
- Add 7 cups granulated sugar and 1 teaspoon ground cinnamon. Bring to a full rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized 8-ounce jars, leaving ¼ inch headspace.
- Wipe jar rims clean. Place lids and rings on jars and tighten fingertip tight.
- Process in a boiling water bath canner for 10 minutes (adjust processing time based on your altitude – consult a canning guide for accurate times).
- Turn off heat and let jars sit in the canner for 5 minutes. Remove jars and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
852g
Fat
0g
Carbs
76g
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60 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
North American
Low Protein
Healthy
Jams And Preserves
Canning
Condiments Etc
Fruit
Easy
Low Fat
Vegetarian
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Healthy 2
Low In Something
Pitted Fruit
Peaches
3 Steps Or Less
Technique
Water Bath
