5 from 3 votes
Two-Tone Peach and Blackberry Jam
Reprinted from The Modern Preserver, with permission from The Countryman Press. Copyright © 2016, Kylee Newton
Total Time
1 hr 30 mins
Servings:
6
–8 x 8-ounce jars
Calories:
1902 kcal
Course:
Dessert, Breakfast, Condiments, Brunch
Cuisine:
American
Ingredients
peach jam
- 2 lbs peaches
- 2 cups white sugar organic for vegan-friendly
- 3 tbsp pectin classic
- 2 ½ tbsp lemon juice about ½ lemon
blackberry jam
- 3 ½ lbs blackberry
- ¾ cups water
- 41/4 cups white sugar organic for vegan-friendly
- 61/4 tbsp pectin classic
- 2 tbsp lemon juice about ½ lemon
Instructions
- The peaches need peeling for this recipe. Do this by cutting a cross on their base, blanching them in boiling water for a couple of minutes, then dunking them in ice-cold water. The skins will peel off easily. Make sure you start the peach jam first as it takes longer and, while it’s cooking, prepare the blackberry jam. That way the jars won’t cool too much before you pour in the second jam.
- Peel, pit, and dice the peaches. Combine all the peach jam ingredients together in a large jam pan and boil, stirring often, for 30–40 minutes.
- Use the wrinkle test to check the setting point, then, when ready, take off the heat and skim
- off any scum from the surface.
- Meanwhile, place the blackberries in a separate large jam pan with the water and slowly soften on a moderate heat for about 10 minutes.
- Add the sugar, pectin, and lemon juice, stir to dissolve, then bring to boil for about 15–20 minutes, stirring intermittently.
- Use the wrinkle test to check the setting point, then, when ready, take off the heat and skim
- off any scum from the surface.
- Mark a halfway line on the warm, dry sterilized jars and pour in the blackberry jam to fill up to this line. Let it sit for 5 minutes while it forms a seal and you finish the other jam.
- Once the peach jam is ready, pour it on top of the blackberry jam to fill the jars almost to the rim, and seal.
- Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.
Cup of Yum
Nutrition Information
Calories
1902kcal
(95%)
Carbohydrates
490g
(163%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
98mg
(4%)
Potassium
739mg
(16%)
Fiber
20g
(80%)
Sugar
433g
(866%)
Vitamin A
1061IU
(21%)
Vitamin C
70mg
(78%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 –8 x 8-ounce jars
Amount Per Serving
Calories 1902
% Daily Value*
| Calories | 1902kcal | 95% |
| Carbohydrates | 490g | 163% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 98mg | 4% |
| Potassium | 739mg | 16% |
| Fiber | 20g | 80% |
| Sugar | 433g | 866% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 70mg | 78% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.