Low Sugar Jam Recipe: Peach Blackberry Jam

peach blackberry low sugar jam recipe

a delightfully sweet/tart chunky, low sugar jam


  • 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.
  • 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.


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