Low Sugar Jam Recipe: Peach Blackberry Jam

I have to admit that I have been having fun with the 40lbs of peaches that the hubby brought home from the Farmer’s market. Their arrival coincided with the height of the blackberry harvest so I have been pairing those two fruits together with delicious results. First was a wonderful Peach Blackberry pie and then I made a peach low sugar jam recipe and a peach blackberry low sugar jam recipe. There were still peaches left so more cooking/canning is to come but for today it’s all about jam. This year has been about experimenting with new flavors – I made strawberry cherry jam earlier that is a delicious combination. Last year the new flavor was apricot strawberry jam. I do love playing with recipes and fruits this way.

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Peach Blackberry Low Sugar Jam Recipe

Makes 6 half pints

• 4 1/2 cups chopped peaches
• 2 cups blackberries
• 3 cups granulated sugar
• 1 package low sugar pectin
• pinch of salt
• 1 tsp butter
• 2 TBS lemon juice

• Have a canner and half pint jars ready

• Add the peaches and blackberries to a large, heavy bottomed 6 quart pot and mash them either with your hands or a potato masher.
• Measure out the 3 cups of sugar in one bowl. Remove 1/4 cup of that sugar and mix it with the pectin in a second bowl

• Add the sugar/pectin mixture to the fruit in the pot and stir to combine. Turn the heat on to medium high and stir to mix.
• Add the lemon juice, salt and butter.
• Heat until the mixture comes to a rolling boil – one you can’t stir down. (you see video of a rolling boil)
• Add the remaining sugar and stir to combine. Keep stirring until it returns to a rolling boil. Keep at a boil for one minute and remove from heat
• Ladle into jars leaving 1/2″ headspace.
• Place the lid and screw on the band finger tight.
• Process for 10 minutes. If you are over 3000 feet process for 15 minutes.
• Turn off the heat under the canner and let the jars sit for 5 minutes with the lid on the canner.

• Remove the jars and let them sit for 24 hours before storing.

How Is the Peach Blackberry Low Sugar Jam Recipe?

I did get to lick the spatula after I got the jam in the canner and it was pretty tasty. This was the first time I made jam where the amount made filled the jars with none left over. I usually have a little bit to try on toast or crackers but not this time. It’s a sweet/tart jam with nice chunks of peach all throughout. I really liked it. I know I will look forward to using it this winter.

If you are new to canning I really suggest the Ball Complete Book of Home Preserving. It’s full of recipes and tips to help get you started. Mine is original to 2006 and is well used. It’s the first book I turn to when I look to can something.

Low Sugar Jam Recipe: Peach Blackberry Jam

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a delightfully sweet/tart chunky, low sugar jam

• Author: Patty
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 5 half pints 1x
• Category: Canning
• Method: Water Bath
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 1/2 cups chopped peaches
• 2 cups blackberries
• 3 cups granulated sugar
• 1 package low sugar pectin
• pinch of salt
• 1 tsp butter
• 2 TBS lemon juice

Instructions

• Have a canner and half pint jars ready
• Add the peaches and blackberries to a large, heavy bottomed 6 quart pot and mash them either with your hands or a potato masher.
• Measure out the 3 cups of sugar in one bowl. Remove 1/4 cup of that sugar and mix it with the pectin in a second bowl
• Add the sugar/pectin mixture to the fruit in the pot and stir to combine. Turn the heat on to medium high and stir to mix.
• Add the lemon juice, salt and butter.
• Heat until the mixture comes to a rolling boil – one you can’t stir down.
• Add the remaining sugar and stir to combine. Keep stirring until it returns to a rolling boil. Keep at a boil for one minute and remove from heat
• Ladle into jars leaving 1/2″ headspace.
• Place the lid and screw on the band finger tight.
• Process for 10 minutes. If you are over 3000 feet process for 15 minutes.
• Turn off the heat under the canner and let the jars sit for 5 minutes with the lid on the canner.
• Remove the jars and let them sit for 24 hours before storing.

Notes

I like a chunky jam so I guess this is technically a preserve. If you prefer a true “jam” cut the peaches very finely and smush the blackberries to mush

Keywords: low sugar jam recipe, peach blackberry jam, jam recipe